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This simple and delicious recipe is courtesy of Bryant Terry and his Afro-Vegan cookbook. The texture and crunch of both vegetables combined with garlic makes for a savory and satisfying dish.
8 oz. Savoy cabbage, cored
12 oz. Collard greens, stemmed
1 Tbs. plus ½ tsp. Coarse salt
2 Tbs. 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 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 saute 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