1/2lb.Italian sausagechicken or pork, casings removed
1/4cupdiced sweet onion
3/4cupcooked brown rice
3/4cupshredded mozzarella cheese
Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.
Cook the rice per package instructions.
Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat to cool so that it doesn't melt the cheese when added.
Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.
Line a baking dish with the jar of marinara sauce.
Place 1/3-1/2 cup (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.
Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.
1/2teaspoonfresh rosemarychopped (or a pinch dried)
1/2teaspoonfresh thymechopped (or a pinch dried)
2boneless skinless chicken thighsor breasts
salt and pepperto taste
1medium sized zucchinisliced
In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
For the cauliflower mash:
1/2head cauliflowercut into small florets
1 1/2cupsvegetable or chicken broth
1/2canwhite beansrinsed and drained
1/4cupshredded cheeselike sharp cheddar or havarti
For the kale:
1/2tablespoonbutter or olive oil
For the shrimp:
1/2lb.shrimpenough for 2 people
a few good shakes of garlic salt, chili powder, cayenne, and/or black pepperchili powder, cayenne, and/or black pepper
For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
For the kale: Heat the butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.
For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
Serve the shrimp and kale over a big pile of cauliflower mash!