01 09 10 Tweet Dietitians Eat Chocolate Too: Greens & Things

Friday, June 1, 2012

Greens & Things

Mistakes happen. What comes out of them is either a disaster or something truly interesting.  
I've been glued to the TV watching Hatfields & McCoys I grew up on the West Virginia, Pennsylvania border formerly known as the Mason-Dixon line so I've always had an avid interest in history as I was within reach of  a Revolutionary War Battle Site (Fort Necessity), three hours from Antietam and about the same drive to Gettysburg. This has nothing to do with my experiments with cornbread and collard greens but one thing. It's outside my box.  Once you try something out of your realm you'll find it refreshing and a bit invigorating.

The veggie van's load for the week included collard greens which are a great source of vitamins, minerals, a touch of protein (1-2 grams for every 3-4 cups), are pretty much a 'free food'...you get my drift.

I'm hesitate when it comes to greens.  I've seem them at the occasional buffet sitting there looking kind of dead.  Not anything I'd want to delve into.  Spinach is lovely, escarole and kale took some getting used to, but collard greens are the work horse of the leafy family.  They need to cook...for hours.  

I boiled mine in vegetable broth (like 3 cartons) you can use water and throw in whatever but I figured this should be sufficient...nope.  They were bland and I had no idea what to do with them.

Except mix them in something.  So I used a regular cornbread recipe and added the greens, baked in muffin cups (portion control people) at 375 for 15-20 minutes and had these guys to eat my weekly Wendy's Chili with.