Sautéed Collard Greens? Cajun or No?

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Yes. Sautéed collard greens. Is it easy to do? Yes, it is. Is there more than one way to do it? Of course. Here is my spin.

  • One bag of chopped and pre washed greens (Does not have to be collards & as you can see mines were on sale). They can also be fresh greens but, you will have to wash (several times to remove dirt/sand/etc.) and chop them.
  • Olive oil
  • Chicken stock/broth or water (in my opinion the broth/stock adds flavor)
  • Butter
  • Louisiana Cajun Seasoning (If you are not up for spice just use salt and pepper)
  • White pepper (optional)
  • Spice Supreme Crushed Red Pepper (optional)
  • Garlic Salt
  • Onions (frozen or fresh but I used frozen chopped onions) 1/2 cup (optional)

The bag is 16 oz and I chose to use 8 oz of greens which was enough for two people. You can use the entire bag. I froze the other half. Soak the greens in hot water from the faucet for 10 minutes. Remove and pat dry.

In a medium skillet, add one tbsp. of butter and one tbsp. of olive oil. (If you are doing the entire bag you will need a large skillet but you can use the same amount of butter and oil it is up to you. You can also use only butter or only oil). Heat butter and oil on medium, medium-high (I put mines on 6). Add onions (you can use onion powder or flakes instead). When onions are translucent add your greens and 1/2 cup of chicken broth (1 cup if you are cooking the entire bag). YOU CAN USE WATER but, to me the broth or stock adds flavor. Add the seasonings I have listed for Cajun (Cajun seasoning, white pepper, crushed red pepper and garlic salt) or if you don’t want Cajun just salt, pepper, or garlic salt will do. How much? Add to your liking (I sprinkle evenly as possible across and stir in for each seasoing except the crushed pepper flakes!). NOTE: You only need about 8-10 flakes of the red crushed pepper. It is powerful! ALSO: I stir occasionally and definitely keep and eye on it to if the broth evaporates too soon you will need to add more.

It takes about 8-10 minutes (or until broth nearly evaporates) to sauté for a firm leaf but, if you want it a little more tender keep going and add more water or broth. Just test to see if it’s okay for you.

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~Nikki

 

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My Very Red Berry Kale Smoothie

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Private Select pitted cherries (use half the package)

1 cup of fresh strawberries

1 cup -1 1/2 cup of Kale

1 cup of Cranberry juice

Blend.

I add the juice first, then the kale. I blend a little. Then I add the cherries and I blend a little. I add the strawberries and  I blend for about a minute. You cannot taste the bitterness of the Kale! This is what I like about this smoothie.

~Nikki

 

 

Green Island Smoothie

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1 cup of orange juice (with calcium no pulp is what I used)

1 1/2 -2 cups of fresh baby spinach

Add half the package of Private Select Tropical Smoothie Blend and blend

Then pour the other half of the package and blend.

~Nikki

Memphis Farmers Market

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Memphis Farmers Market is an outdoor market with local farmers. Included in this outdoor market are local artisans, live music, arts and crafts,  gardeners of fresh flowers and really there are surprises there almost each week. There has been an outdoor yoga session as well! It runs every Saturday from April to about mid November and is located on Front St. This is just one of the outdoor markets in Memphis.

I can personally tell you the staff, mostly of volunteers, are always friendly. They have coffee available to aid you in waking up if you are not an early riser and literally smell the aroma of fresh flowers, citrus fruits, basil and fresh mint leaves. People in general are friendly at the market and you can ask the farmers anything about their products and they are always eager to tell you. If you come often enough you will get to know them and they will get to know you.

This week I met a young lady who was looking for sweet basil. I pointed her in the right direction and she said “Great! Now I can make pesto.” I said “Hold on. You know how to make pesto?” She happily put down her bags down and began to tell me with great joy how to. I can always tell a true foodie. I plan to make pesto, put them in ice cube trays, freeze them and have it on hand. See…you learn so much at the market. Which got me to thinking, how many recipes and tips were passed down in the days of open markets…

Here’s my healthy loot for this week:

~Nikki