Friday, April 19, 2013

collard wrapping, take one


Anybody who knows me knows I have a difficult time gardening. But I keep trying! One thing that seems to like my not so green thumb is collards. In fact, I have so many, it's hard to know what to do with them. My friend Corinne suggested that I keep a few in a jar of water in my kitchen, to remind me to use them. So that's what I did. And this is what I made today:


1 small garlic clove, minced
1/2 can artichokes (about 4 ounces)
1 TB mayonnaise
1/8 tsp onion powder
2 tsp nutritional yeast
1 tsp olive oil

Put everything into a cuisinart and process until chopped up.

3 slices of red onion pickled in apple cider vinegar for an hour or more
1 small carrot, chopped medium
4 cherry tomatoes, quartered
small handful of napa cabbage, shredded
few slices of avocado


I cut out the bottom two inches of the stem because I felt like it would be too tough. Steam or boil the green in a pot of water for a couple of minutes until it's soft. Remove from the pot and shake off the excess water.
Spread the artichoke mixture on the collard, layer the vegetables, drizzle with about a tablespoon of the reserved apple cider vinegar, sprinkle with course black pepper, and roll up like a burrito. I loved all the varying textures and flavors, so fresh, and slightly complicated.
And the artichoke tapenade would make for a great quick dip with crackers.
Eat with your hands!

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