Our recipe this week is on page 142 and was posted by Hj.Â Now Hj recommends making this recipe with ham ends or ham hocks but there is no love for ham in our house, well maybe one of us and only on rare occasions, so I made the Collards and Cabbage without meat but flavored the cooking oil with meatless/vegetarian ham and bacon.Â This was removed upon serving since Ted doesn’t like the meatless products.
What to expect from this recipe?Â A slightly sweet green dish, with good texture (no mushy greens) and mild taste made from the marrying of collards and cabbage.Â I think you’ll enjoy the addition of cabbage to round out the mouth feel.
Serves 4 â€“ based on Hj’s recipe, this is how applecrumbles cooked the dish
- 1 bunch collard greens
- 1 head green cabbage
- *optional â€“ ham ends or ham hocks: salt and cook
- salt and pepper to your taste
- 2 TBS olive oil
- 1/2 package Vegetarian Ham
- 1/2 package Vegetarian Bacon
- 2 TBS honey (Hj uses sugar)
- about 1 tsp garlic powder
- dash of red crushed pepper
Wash the greens then remove the collard leaves from the thick stems.Â Slice.
Slice the cabbage and discard the hard center/core.
Boil both the collards and cabbage in boiling salted water for 30 minutes, until tender. Drain and dry.
Heat oil in large sautÃ© pan with high sides. Add the vegetarian meat and cook on medium for about 5 â€“ 6 minutes or until it crisps up.Â Remover or chop up and leave in.
Add the cooked collards and cabbage.Â Add the honey, garlic, and red crushed pepper.Â Stir to mix.Â Continue to cook on medium for approximately 8 â€“ 10 minutes.
Salt and pepper to taste.
This recipe goes a long way. We do love our greensâ€¦collards and cabbage that is.
Next week:Â Lupini Beans.Â If you can’t find Lupini’s, use Fava or large lima beans. You need to begin soaking about 3 days before making the recipe ESPECIALLY if using Lupinis.