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I am re-introducing this famous and in-demand simple and delicious Collards and Cabbage with Lots of Garlic recipe courtesy of Bryant Terry and his Afro-Vegan cookbook. The texture and crunch of the vegetables and garlic make for a savory and satisfying dish to enjoy on New Year’s Day and throughout the year.
8 oz. Savoy cabbage, cored.
12 oz. Collard greens stemmed.
1 Tbs. plus ½ tsp. Coarse salt.
2 Tbsp. Extra-virgin olive oil.
7 cloves of garlic thinly sliced.
¼ C. Vegetable stock
Bring 12 cups of water to a boil.
While it is heating, cut the cabbage into paper-thin strips and set aside.
Stack 4 collard green leaves on top of one another. Roll into a tight cylinder and slice crosswise into paper-thin strips. Repeat with all remaining leaves.
Add 1 tablespoon of salt to the boiling water.
Gently lower the cabbage into the water.
Return to a boil and cook uncovered until just wilted about 30 seconds.
Transfer to a colander and drain
Lower the collard greens into boiling water.
Return to a boil and cook uncovered for about 8 to 10 minutes. Transfer to a colander and drain.
Warm oil in a large saute pan over medium heat. Add the garlic and remaining salt and saute until garlic turns golden, about 5 minutes.
Add collard greens and sauté for about 2 minutes.
Stir in the cabbage and saute until tender, about 4 minutes.
Stir in the stock, cover, and cook until most of the liquid is evaporated, about 3 minutes.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More