Green Recipes For St Patrick's Day
|Collard greens||1 Tablespoon|
|Diced red tomatoes||1 Can (10 oz)|
|Olive oil||1 Tablespoon|
|Garbanzo beans||1 Can (10 oz), rinsed to reduce sodium|
|Roasted bok choy||1 Cup (16 tbs)|
|Canola oil||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Pine nuts||1 Tablespoon|
|Crushed garlic||1 Tablespoon|
|Red pepper flakes||1 Tablespoon|
|Cheddar cheese||1 Cup (16 tbs)|
For the collard greens:
Boil the greens to soften them.
Drain and set in a bowl.
Add in the tomatoes with juice.
Add in the chickpeas.
Flavor it with some minced garlic and basil.
Drizzle with olive oil.
Add salt and pepper to taste.
For the bok choy:
In a bowl mix the canola oil, salt, minced garlic and lemon juice. Whisk.
Drizzle over the roasted bok choy.
Place it in the oven for 6 minutes, flip.
Place it back in the oven for 3-4 minutes more.
Take it out and serve
For the sautéed kale in raisins and pine nuts:
Heat some olive oil in a sauté pan.
Sauté the garlic for a minute.
Add in the kale leaves.
Mix it in a little with the garlic and put a lid it. Let it sit for about 2 minutes.
Take lid off and sauté for a few minutes till the kale reduces in volume a little.
Add in the raisins and pine nuts.
Sauté for a minute or two.
Remove from heat and serve.
For the rainbow chard:
Heat olive oil in a pan.
Sauté the chard in olive oil, till it is done.
Sprinkle on some red pepper flakes and cover with shredded cheddar cheese.
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