A quick follow-up to yesterday’s post, “One Little Move Is All It Takes.”
The back is feeling better and it’s up to some cardio and light strength training. Now if only my head was. I do NOT want to exercise today. Don’t know why. Just don’t want to. But I will, because I’ll kick myself later if I don’t.
But that’s not the reason for the follow up. Remember how I said I’d never tried collard greens or black eyed peas and I was going to give both a try in one recipe? In a word, the are FABULOUS! And the recipe was so good I had leftovers for breakfast. Where have these foods been all my life? Oh wait, I grew up in Minnesota…*snort*
Here’s the recipe from Weight Watchers online. I modified it a bit – I left out the oil and salt, and changed chicken broth to veggie broth. But this former Minnesotan and spice phobic says, “Bring on the Tabasco!”
Collard Greens with Black-Eyed Peas
6 servings is 2 Points, 4 servings is 3 points
1 medium onion, chopped
4 C collard greens, without stems, coarsely chopped
1/2 C vegetable broth (original recipe calls for chicken broth)
15 oz cooked black-eyed peas, canned, rinsed and drained
1/8 tsp hot pepper sauce, or more to taste (I used ¼ tsp)
1/4 tsp black pepper
1/4 C dried bread crumbs, coarse-variety (I used panko)
1/4 C grated Parmesan cheese
Preheat oven to 350 degrees. Coat a 9-inch round glass baking dish with cooking spray.Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion and a bit of broth and cook, stirring frequently, about 5 minutes; add collard greens and rest of the broth. Cover skillet and reduce heat to low; simmer until greens are tender, about 15 minutes. Uncover and cook on high for 1 minute if necessary, for liquid to evaporate. Stir in peas, hot pepper sauce and pepper. Spoon pea mixture into prepared baking dish; smooth into an even layer.
In a small bowl, combine bread crumbs and cheese; sprinkle over pea mixture. Bake until topping is browned, about 15 minutes.
45 and Aspiring asked in a comment how I shred a butternut squash. I eat a lot of shredded butternut squash. It was through a Hungry Girl recipe that I started eating them. I make them like hash browns, pan “fried” in cooking spray with minced onions and garlic, and serve them with my favorite potato condiment: ketchup. However, I also use “hash brown” butternut squash as a base for pasta sauce. I like spaghetti squash, but I find it a Catch 22 – sometimes it cooks up dry (the way I like it) and other times it’s very watery. Butternut squash has a few more calories (and Points) than spaghetti squash, but one cup (6 ounces shredded) is only a Point, so it’s worth it to me.
Anyway, back to the shredding. I first peel the squash with a vegetable peeler and then either shred it with a box shredder or, when I’m doing a large batch, throw it through the food processor. Shredded butternut squash will last in the fridge for 2-3 days (sometimes longer).
As for okra, Gail from Shrinking Sisters recommends I try the pickled kind. 45 and Aspiring recommends I “fry” it in the oven and it won’t be sticky. (Yes, it was the sticky that turned me off the first (and only) time. It has the texture of snot.) I promise to give it a go when it’s in season.
So how do you like your collard greens? Your black eyed peas? And why can’t I say “black eyed peas” without a southern accent?