Daily Dinner Table

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Roasted Vegetables on Garlic Collard Greens

Ahhhh, summertime! On the go, at the beach, all sorts of fun activities going on. Until the thunderstorm! So, while that thunderstorm is brewing, go gather some fresh veggies and let’s get cookin’. You want to keep light on your feet don’t you?  Veggies’ll do it.

If I don’t have a menu for the week planned, ( I usually do, but lately… not so much) I just take note of what I have in the fridge and pantry, and have at it, while trying to make it tasty, and of course, healthy. Since I’m still choosing to eat vegetarian, actually, mostly vegan lately, I’m having to try to figure out how to use what I already have, and try to make something that isn’t too boring. I’ve still got all of my “animal” products in the refrigerator. I can’t seem to throw them out yet, and they haven’t gone bad…. just yet. Close. My husband might still want some, and you never know, I just may change my mind. I don’t see it coming just yet. So, here is what I came up with.  Obviously, use what you have, but again, this is what I had, and it turned out really good.  I was really hungry! Hhahhaa.

For 2  very large servings you’ll need:

2 carrots, peeled, sliced into desired size

1 1/2 c roughly chopped red, yellow, orange bell pepper

3 or 4 mushrooms, sliced

1/4 c sunflower seed kernals, roasted if you’d like a little extra flavor

1/2 bunch asparagus

1/2 zucchini, sliced

1/2 c chick peas (garbanzo beans)

1/4 c chopped onion

3 t minced garlic separated

2-3 c collard greens

4-5 stalks worth of fresh thyme leaves, or about 1/2 t dried

2 c vegetable stock

 

Pre-heat oven to 450 degrees

Place peppers, carrots, asparagus and zucchini on cookie sheet. Spray lightly with Pam or use a tad of olive  or sesame oil and toss vegetables to have a light coating of oil. Place in oven and roast for about 30 minutes, mix occasionally. Vegetables are done when they have lightly browned in parts and have a golden tone.

While vegetables are roasting, in medium pan, spray a little Pam. On medium heat, add onion. When onion has caramelized slightly, add 1t garlic until aromatic. Add mushrooms, and a little of the vegetable broth. Saute’ until mushrooms soften. Remove this mixture from the pan, set aside. Add collard greens, remaining  garlic and thyme to the pan, saute for a minute or two to soften. Add a bit more stock.  Cook until stock evaporates, adding more as necessary. When collards are mostly cooked, add garlic / onion mixture  and chick peas into it. Mix well. Cook over medium low until desired consistency and heated all through.

When both the roasted vegetables and collard greens are done to your liking, place a mound of greens on a plate, top with vegetables, and sprinkle sunflower seeds atop.  Enjoy as is,  or as a side dish. Quinoia is good with this also if you wanted to add a grain.

Roasted Vegetables on Garlic Collard Greens

 

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This entry was posted on July 15, 2012 by in main dish, side dish, vegetable, vegetarian and tagged , , , , , , .
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