Zucchini Lentils and Rice Stuffed Collard Greens

2 medium sized zucchini diced

3 collard green leaves + one leaf sliced very thin

2 cup of basmati rice cooked 

1 cup red lentils cooked

2 Tbsp garlic scapes

1 Tbsp curry powder

1 can coconut milk

1 Tbsp coconut oil

Salt and pepper to taste

Boil the whole collards (stem trimmed) for 3 minutes then cool right away in an ice bath.

Bring sauté pan to medium heat and add coconut oil.

Cook diced zucchini until it starts to soften about 3-4 minutes then add sliced collards, scapes and curry powder and cook for another 2 minutes. Add the one can of coconut milk. And cook for another minute or so.

Strain off the ingredients in the pan and reserve the liquid. 

Mix the cooked rice and lentils with the cooked vegetables and add a pinch of salt and pepper. 

Next roll the ingredients into individual collard leaves. Make sure the ends are closed.

Place in oven safe dish evenly spaced then add the leftover coconut liquid to the pan. 

Bake at 350˚F uncovered for 15 minutes or until heated through, then serve.

Red Kuri and Collards

1 Red Kuri squash seeded and cubed (skin is edible if you like)

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

Sprinkling of black pepper

1 cup water or vegetable stock

2 Tbsp olive oil

1 red onion, sliced 

3 cloves garlic, minced 

1 teaspoon balsamic vinegar

1 bunch of collards, ribs removed, sliced thin

Salt and pepper to taste

Preheat oven to 425°F.

Place cubed squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until fork tender.

15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed pot. Add the sliced red onion and toss to coat. Let cook for 5 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the sliced collards. Stir until the collards are mixed well with the onions then add the water or stock. Continue cooking until the collards is just wilted. And the moisture is evaporated. 

Stir in the roasted squash and then season to taste.

Greens and Potato Stew with Spicy Sausage

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bunch green kale or collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage cut into rounds

2 cups chicken broth

1 pound Carola potatoes, diced

1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes. Add kale and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes.

Simmer soup uncovered until potatoes are tender, about 20 minutes.

Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer.

Mix in crushed red pepper. Season with salt and black pepper.

Coconut Creamed Collards

1 tablespoon coconut oil

1 onion, diced

1 clove garlic, minced

1 tablespoon grated ginger

1 bunch collard greens, stems removed, cut into ribbons

1 can coconut milk plus one can full of water

1 tablespoon lime juice

1 to 2 tablespoons tamari, to taste

Salt, to taste

Dash red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large skillet. Add the onion and sauté until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting.

Add the coconut milk, lime juice, and 1 tablespoon of tamari to the skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of water as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes. Serve.

Butternut and Rutabaga Gratin

1 small butternut squash peeled and seeded

1 medium rutabaga peeled

1 onion sliced thin

Kale or collards if you have them available (optional)

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.

Beets, Beans, and Greens

1 bunch of collard greens (3 leaves), stems removed and chopped

1 bunch beets, washed well and tops removed and chopped (and wrap in foil) 

1 entire bulb of garlic, minced

1-2 cups cooked white beans 

olive oil

sea salt to taste

black pepper to taste

Wrap the beets in foil, place them on a cookie sheet and put them into a preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender).  If you are in a hurry, you can boil the beets until fork tender and then run cold water until able to handle and peel skin.

In the meantime, coat a large sauté pan with olive oil and gently heat.  Over a low heat, toss in minced garlic and stir.  Next, add in chopped collard greens and beet greens and sauté until tender.  Once the beets are cooked, remove from oven and let cool for about 30 minutes or so. Open the beets and remove the skin with your fingers (it should come off easily).  Cut the roasted beets into bite sized chunks and add to the collard green sauté mixture and stir.  Lastly, add cooked beans and warm sauté mixture and season to taste with sea salt and black pepper.