I get so annoyed that when I see those yummy southern greens on a buffet somewhere, and I cannot partake due to the fact that there are big chunks of meat floating around in the delicious broth.
GREENS SHOULD BE FOR EVERYONE, DARN IT! I’ll exclaim…fist in air…capturing weird looks from those around me. Okay, not really, but in my head, that’s what it looks like.
The other day, a Facebook friend posted a status update about how to make them super quick in a skillet – with no meat, just sea salt and olive oil – and I have been craving them, ever since.
I decided to make my own Facebook post, asking if any of my veggie-friendly pals had any surefire recipes that I might rip off and call my own.
Several friends chimed in and since I loved what each of them brought to the table (including the original posting some days back) I decided to try a medley of sorts. Not to pat myself on the back too hard, but it was another win.
This is the PERFECT time of year for a big ol’ pot of greens on your stove! It was inexpensive, super easy and so freaking good.
Ye shall need:
1) Can Organic (vegetarian – duh!) Lentils. (Mine came in a BPA free can, too. Bonus!)
1/2) Can (using the same can as above) Water
1) .5 oz. Container pre-packaged Organic “various” greens. (Mine were from HEB, and were called “Power” Greens.)
1) 16 oz. bag of Collard Greens.
*Organic Olive Oil
*Organic Apple Cider Vinegar
In a smaller pan, over very low heat, pour in the whole can of lentils. Mash with a potato masher – and don’t worry about making it perfectly smooth. A slightly chunky consistency is what you want.
Add the 1/2 can of water to the lentils and the prepackaged (smaller) container of chosen greens.
VERY GENEROUSLY, drizzle olive oil and dried basil over the top of the greens. Stir, over low heat, until everything is nicely mixed. The idea is to keep the greens somewhat firm.
In another large pot, coat the bottom of the pot with plenty of olive oil, sea salt and black pepper.
Over low heat add your bag of collard greens. (Tip: Put the bag in the freezer for at least 15 minutes prior to cooking.)
Stir the frozen greens until the olive oil mixture has made them shiny. Cover and cook for two minutes. (You will hear it popping!)
Uncover and drizzle with two (2) Tsp. Apple Cider Vinegar. Then, add your previously prepared Lentil/Greens mixture. (Stir.) Top with copious amounts of lemon pepper.
Add 1/3 C. Dijon mustard. (I like the kind with “champagne.” I’m classy like that.) Stir. Again. Making sure that everything is nicely mixed.
Cover and simmer over low heat for 15 minutes.
Add additional salt, pepper or hot sauce to taste.
I added a LOT of black pepper, lemon pepper and basil to this recipe. You can choose to make it milder or more bold, although this particular finished product is fairly mild.
This is one of those dishes where letting it sit for a while, makes it better…although I have no idea what it will taste like tomorrow as the whole darn pot is nearly empty as of this writing. 🙂
Remember – I’m only “half” southern, so I like my greens kinda firm. Feel free to simmer for longer if you prefer a softer texture! Enjoy!
It’s delicious, feels like old fashioned home cooking, but is completely healthy – this will not break your diet or checkbook!