(no subject)
lunch: apple greens
So one of the things I've had to give up on this diet is dairy, which as we all know from the commercials, is a significant source of calcium. My doctor told me to make sure I'm getting 1500mg of calcium a day, and my multi-vitamins only have 200mg. So before I run off to get yet another pill, I wanted to see what kinds of other options there were out there for dairy-free calcium.
According to this site here, cooked collard greens are just loaded with calcium. I decided yesterday to grab a bag (pre-washed and pre-cut mix) from TJ's and figure out how to cook them today.
Now, I love some collard greens, but the ones I usually like are the least healthy. I've had a few different types that were way too vinegary or bitter for my liking, so I searched for recipes I thought would cut down on that.
Suddenly, a thought occurred to me. Apples. Why? I dunno. Apples are sweet. They taste good on salads, with tuna fish, cooked and roasted and boiled and I guess I just thought they might be good with greens.
Googled it, couldn't find what I was looking for, but I did find a bunch of recipes that used apple cider vinegar, and one that used apple juice, and one that used apple brandy. Oh, and now that I'm looking for those recipes, this one with apple chunks comes up. Google, where were you an hour ago? It makes a difference whether you used "collards" as opposed to "collard greens". I suppose people who call them collards don't put fancy things like apple chunks in them, eh?
So anyhoo, back to the food.
heat olive oil & 2 tablespoons garlic & chopped pine nuts in a dutch oven/big pot
add in:
2 cups broth (I used chicken, but I bet veggie broth would work fine)
1/4 cup apple cider vinegar
1/2 teaspoon mustard
3 tablespoons sugar/sweetener (maybe more, depends)
handful currants
(I would add 1 chopped apple in here, I added it after I added the greens and I think it could be cooked more)
2-4 tablespoons curry powder
simmer
toss in bag of greens, one handful at a time, pushing greens down into broth as you go
cover and reduce heat to low
cook 45 min (don't overcook!)
Yum. :) Nice and sweet and not too greasy.
So one of the things I've had to give up on this diet is dairy, which as we all know from the commercials, is a significant source of calcium. My doctor told me to make sure I'm getting 1500mg of calcium a day, and my multi-vitamins only have 200mg. So before I run off to get yet another pill, I wanted to see what kinds of other options there were out there for dairy-free calcium.
According to this site here, cooked collard greens are just loaded with calcium. I decided yesterday to grab a bag (pre-washed and pre-cut mix) from TJ's and figure out how to cook them today.
Now, I love some collard greens, but the ones I usually like are the least healthy. I've had a few different types that were way too vinegary or bitter for my liking, so I searched for recipes I thought would cut down on that.
Suddenly, a thought occurred to me. Apples. Why? I dunno. Apples are sweet. They taste good on salads, with tuna fish, cooked and roasted and boiled and I guess I just thought they might be good with greens.
Googled it, couldn't find what I was looking for, but I did find a bunch of recipes that used apple cider vinegar, and one that used apple juice, and one that used apple brandy. Oh, and now that I'm looking for those recipes, this one with apple chunks comes up. Google, where were you an hour ago? It makes a difference whether you used "collards" as opposed to "collard greens". I suppose people who call them collards don't put fancy things like apple chunks in them, eh?
So anyhoo, back to the food.
heat olive oil & 2 tablespoons garlic & chopped pine nuts in a dutch oven/big pot
add in:
2 cups broth (I used chicken, but I bet veggie broth would work fine)
1/4 cup apple cider vinegar
1/2 teaspoon mustard
3 tablespoons sugar/sweetener (maybe more, depends)
handful currants
(I would add 1 chopped apple in here, I added it after I added the greens and I think it could be cooked more)
2-4 tablespoons curry powder
simmer
toss in bag of greens, one handful at a time, pushing greens down into broth as you go
cover and reduce heat to low
cook 45 min (don't overcook!)
Yum. :) Nice and sweet and not too greasy.