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Collard Greens

23 Nov

I love collard greens and generally find them prepared around here with smoked turkey but I enjoy them prepared with pork as well. I had a big family Thanksgiving dinner last year and some of the attendees are vegetarians (and vegan), so I tried my hand at all veg greens. And you know what? They turned out fab! Just as good if not better than those I’m used to.

Time: 10min prep, 45+min cook        Serves: 4-6


  • 2 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 tsp red pepper flakes (more or less to taste)
  • 1 garlic clove, finely chopped
  • 1 lb collard greens, cleaned and chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • salt & freshly ground black pepper
  • 1 tsp smoked paprika (more or less to taste)
  • 1 tsp apple cider vinegar (more or less to taste)
  • 1 tsp liquid smoke (more or less to taste)

How to make it

  • Heat oil in a large pot over medium heat.
  • Saute the onions until softened, about 2 minutes. Then add the red pepper flakes and garlic and cook another minute.
  • Add collard greens and stir. Cook another minute.
  • Add vegetable stock, cover and bring to a simmer.
  • Let cook for about 35 minutes before you stir in the liquid smoke, smoked paprika, and apple cider vinegar.
  • Cover again and cook for another 10-25 minutes, or until tender.
  • Season will salt and pepper and add more red pepper, vinegar, smoke, and/or paprika to your taste.

Spinach Salad with Mustard Agave Vinaigrette

22 Nov

This is a colorful, healthy salad with great textures and flavors. Perfect as an entree or side dish, especially nice during pomegranate season.

Time: 5 minutes     Serves: 2


  • Salad

  • 8 oz. baby spinach leaves
  • 1 cup pomegranate seeds
  • 1/2 cup almonds (raw slivers)
  • 2 oz. feta cheese crumbles
  • Dressing

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1-2 tsp Agave nectar (to taste – how sweet you’d like it)
  • sea salt & black pepper (freshly ground) to taste

How to make it

  • Dressing

  • Mix ingredients well.
  • Salad

  • Assemble: spinach, pom seeds, almonds, feta. Drizzle with dressing.
  • Health Benefits

  • Here are just a few of the health benefits of the ingredients: Spinach and pomegranates are rich in antioxidants, almonds are high in fiber and protein and improve brainpower and all are heart healthy. Apple Cider Vinegar (along with pomegranates and almonds) reduce bad cholesterol, as does Agave nectar (which has many other benefits as it has low glycemic impact, and has anti-inflammatory & immune system boosting capabilities).

Creamed Spinach

10 Jun

I know there are a lot of creamed spinach recipes out there and this is just my version. It was my first time making this and I wanted it to be creamy & flavorful without being too heavy and it was just that.

Time: 10 minutes         Serves: 4


  • 2 tbsp butter, divided
  • 1 tbsp flour
  • 1/2 cup milk (I used 2%)
  • 1 tbsp half & half
  • 1/8 tsp white pepper
  • 1/4 tsp nutmeg
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 10 oz baby spinach
  • sea salt to taste

How to make it

  • Melt one tbsp butter in a saucepan over medium heat. Add flour and whisk until smooth. Slowly whisk in milk. Cook until thickens, about 3-5 minutes. Add nutmeg, pepper, and half & half. Stir to mix and cover, remove from heat & set aside.
  • Melt remaining butter in a skillet over medium heat. Add onion and cook until tender and just beginning to brown, about 6-8 minutes, stirring occasionally. Add garlic and cook for another minute. Add spinach a little at a time, turning with tongs until all is added and just wilted. Remove from heat and pour sauce over. Stir to combine. Season with salt to taste.

Spinach-Dill Pie

27 May

This recipe is so versatile and so very tasty! It can be served for breakfast/brunch, as an appetizer, a wonderful side dish or just a tasty snack. Original recipe by Martha Stewart from

Time: 15min prep, 1 hour cook         Serves: 6-8


  • 10 oz fresh baby spinach, tough stems removed – roughly chopped
  • 1 tbsp butter
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 2 eggs + 2 egg whites (large)
  • 2 tbsp flat-leaf parsley, chopped
  • 1/2 cup dill, chopped
  • 1/4 tsp cumin
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper, freshly ground
  • 8 sheets phyllo dough, thawed
  • cooking spray

How to make it

  • Preheat oven to 375F. Heat butter in large skillet over low-medium heat. Add onion & cook until tender & beginning to caramelize. Add garlic and cook for about a minute. Add spinach and cook until wilted & bright green, about 2 minutes. Transfer to a colander to cool & drain.
  • In a medium bowl, combine ricotta, eggs & egg whites, parsley, dill, Parmesan, cumin, salt and pepper. Stir in cooled spinach mixture.
  • Lightly coat a 9-inch (Pyrex) pie plate with cooking spray. Place one sheet of dough in plate, spray and repeat with remaining 7 sheets spraying between each layer. Trim edges with scissors, leaving a slight overhang. Spoon filling into the dish, spreading evenly. Spray outer edge of dough. Bake until golden brown & filling is set, about one hour. Cool for at least 15 minutes before cutting.