It’s been a sad week or two for the CEimB group.  We haven’t been able to contact our site leader so we march on in hopes to hear from her again soon.

This week, we move forward with Shortcut Collard Greens on page 256 of  The Food You Crave by Ellie Krieger.  Next weeks post is by Kathryn of Grandma’s Kitchen Table.  See the end of this post for the next recipe on June 17th and….. if you don’t have a blog but would like to cook along with us and comment, we will do our best to offer the link on line for you. Both this week’s AND next week’s had an online link so GET COOKIN’!

This week, we’re making GREENS!

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Short-Cut Collard Greens – serves 4

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  • 1 1/4 lb collard greens
  • 1 TBS water
  • 2 slices of Canadian bacon (I used SOY BACON)

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  • 1 TBS olive oil
  • 1 small onion, chopped (forgot to buy onions – I used 2 TBS minced, dried onions)
  • 1 TBS cider vinegar
  • 1 TBS pure maple syrup
  • 1/8 tsp red pepper flakes
  • 3/4 cup low-sodium chicken broth (I used VEGETABLE BROTH)
  • Salt to taste

Remove stems and center ribs from greens and toss out.  Cut the leaves across into 1/2 inch wide strips.  Place the greens into a microwaveable bowl, add the water, cover tightly and microwave on high for 5 minutes *I did this for 8 minutes. Drain in colander, shake off any excess water.

While collards cook, heat a large skillet over medium-high heat and cook the bacon until crisp – about 2 min. per side.   Remove bacon, chop and set aside.  Add oil to the pan.  Add the onion and cook for 3 minutes.  Add the collard greens and stir in the vinegar, syrup, pepper flakes, broth and bring to a simmer. 

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Cover and cook 30 minutes.  When ready to serve, season with salt and top with chopped bacon.

* I kept the bacon in the pan, tossed in the onion, cooked one minute then added the greens.

As you can see, we topped our greens with cheese. Love our cheese!

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Ted’s comment: “How’d you make them taste so good?”  

My comment:  “I love the hint of maple flavor”.  

The syrup added just a breath of sweetness. The bacon put a wonderful salty, smoke essence on the greens. 

This is a great recipe by Ellie!

FOR JUNE 17TH, THE NEXT RECIPE FOR CEIMB has been chosen by: Kathryn of Grandmas Kitchen Table:   

How exciting…I would love to pick!  I have had my eye on page 196-198 in (Ellie’s book) “So Easy” for a long time hoping someone would pick it soon.  The recipe is Salmon Florentine and Quinoa Pilaf with Pine Nuts.

Cook On, CEimBers!

Joanne

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