Being as how the weather pretty much everywhere is awful right now, it's about time for some serious comfort food. The trouble is, having recently recommitted to a serious fitness regime, my comfort needs to be healthy as well. Luckily, I like to tinker in the kitchen. Sometimes this turns out really well, other times ... well, there's always half-price happy hour appetizers at Z-Tejas down the street. But today's efforts turned out pretty well, and I am proud to share'em with you.
Collard greens are a mainstay of Southern cuisine, and I recently enjoyed some of the very best I've ever had at the Olde Pink House in Savannah, GA. However, my husband Eric is vegetarian, and any good Southern collard recipe starts with a slab of pork, so I had to get a little creative.
ONE-POT COLLARD LUNCH
2 tbsp EVOO
1 medium sweet onion, chopped
2 cloves garlic, diced
1 large bunch collard greens, roughly chopped (keep the stem, except the very end which is tough)
16 oz organic mushroom broth (I use Pacifica)
Finely chopped chipotle pepper to taste
Smoked salt to taste (I used hickory salt)
1 package sausage-style seitan (I use Upton's Chorizo Style Seitan)
Shredded parmesean cheese (optional)
Heat a large frying pan and add oil; add onions and salt and sautee until tender. Add the garlic and cook for an additional minute or two. Pour in half the mushroom broth and add the chipotle; taste and adjust for seasoning. Bring to a simmer.
Add the collard greens and simmer for 1.5 hours or until tender, adding broth as needed. Two minutes before serving, add the crumbled seitan. Serve up in a bowl and top with a sprinkling of cheese if desired.
(Serving suggestion: add a hunk of cornbread or a glute-free rosemary parmesean biscuit).
I also attempted to make a lower-sugar version of the flourless chocolate brownies found here, but they turned out too dry and I'll have to play with the recipe some more before I share it. So instead, I will offer up my very quick and easy no-cook candy.
1/2 cup high quality coconut oil
1/2 cup unsweetened cocoa powder ( I use Scharffen Berger)
1/4 cup maple syrup, honey, agave syrup, or plain ol'sugar
1/2 cup instant oats
1/4 cup dried cranberries
1/4 cup nuts of your choice
1/4 cup shredded coconut (optional)
If your coconut oil is solid, soften it enough to make it mixable. Combine all the ingredients in a small bowl and stir until it adheres together. Drop teaspoons onto a cookie sheet or plate covered in parchment paper. If you like, you can roll them in more cocoa powder or powdered sugar. Refrigerate until firm, about 10-15 minutes. Keep in the fridge and enjoy!