Post # 4 - Leafy Greens

Todays blog will have two recpies. For tonight's shabbos dinner we are making Collard Greens with Quinoa and White Beans, and Kale Chips. I bought a lot of greens at the end of last week and was planning to make them throughout the week for lunches and dinners but got too busy. So I now have a lot of greens that need to be eaten up, thankfully I have a few people coming over to enjoy dinner with.

I have adapted both of these receipes from sources online. Enjoy the recipes and pictures below.

Baked Kale Chips

By: Lucy DelRey

Adapted below:

Ingredients -
Kale
Olive oil
Pink Himalayan Salt
Soy Sauce
Lemon Juice

Directions -
Preheat an oven to 350 degrees F.
Line a non insulated cookie sheet with parchment paper.
With a knife remove the kale leaves from the thick stems and tear into bite size chip pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil, soy sauce, lemon juice combined and sprinkle with salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Baked Kale Chips

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Collard Greens & White Beans and Quinoa
By Lisa Thiele

Serves about 8

Adapted below:

Ingredients -
2 cups quinoa
4 tablespoons olive oil
6 cups collard greens
2 15oz can of Corn
1 Package of West Soy Seitan
1 teaspoon garlic, paprika, black pepper, zatar, thyme to taste

Directions -
In a small saucepan, add quinoa, 3 cups of water and bring to a boil.
Cook for 10-20 minutes or until all water is absorbed. Set quinoa aside.

In a large pan, heat olive oil over medium heat.
Add collard greens and toss until they begin to wilt
Add corn and seitan and cook for about 3 minutes or until lightly browned.
Add quinoa and additional spices to taste cook for 2 minutes.

Collard Greens & Quinoa