Stewed Southern Greens and Tomatoes
Ingredients
- 1-pound bag of stemmed and washed greens (turnips, mustard, and/or collards)
- 3 tablespoons butter
- 1 large onion, chopped
- 2 to 4 garlic cloves to taste, minced
- 2 teaspoons sweet paprika
- ¼ to ½ teaspoon cayenne
- 2 pounds fresh tomatoes, seeded and grated, or peeled, seeded, and chopped, or a 28-ounce can of chopped tomatoes with juice
- 1 Tblsp Italian Seasoning
- 2 tsp Low Sodium Old Bay Seasoning
Directions
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the greens for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer – Rinse and squeeze dry.
- In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika, and cayenne.
- Cook, stirring, for about a minute, until fragrant, and add the tomatoes. Bring to a simmer, and simmer until the tomatoes have cooked down slightly about 10 minutes.
- Add the greens and herbs and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Serve with rice, quinoa, or just some good cornbread or crusty bread.
White Bean Stew
Ingredients
- 1 Tbsp olive oil, plus more for serving
- 1 medium-sized onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 cans cannellini beans or white beans, drained
- 1-2 garlic cloves, diced or pressed
- 1 cup, frozen spinach
- 1 can stewed tomatoes
- 1 tsp Italian seasoning
- 1 cup (500 ml) vegetable or chicken broth or hot water
Directions
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, beans, tomatoes, and Italian seasoning. Cook stirring frequently, for about 1 minute.
- Then add the frozen spinach and the vegetable broth. Raise the heat and bring the mixture to a boil, then cover the pot, reduce the heat, and cook gently for 15 minutes.
- Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole-grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor.
These dishes warm your body & soul. My eyes & belly are craving these recipes. Once you make & have them I hope yours will too.
As Always Talking to You in Adult Terms!
