Ethiopian Collard Greens (aka my version of Gomen)

About a year ago my amazing friend Morgan introduced me to Ethiopian food, and since that moment I have been addicted to these greens. Luckily for us, I grow more than any two people could ever eat, so this recipe has become a staple in our weekly menu.

~This recipe serves about 3, depending on the size of your bunch.

Ethiopian Collard Greens - GF

• 1 bunch collard greens
• 1 onion, diced (I prefer yellow or sweet, but any will work)
• 2-5 cloves of garlic, smashed and minced (it's up to you how much you want to add)
• 1T spiced ghee (get the recipe here)
• water
• salt

The very first thing you will want to do is make your spiced ghee. I recommend keeping it in the freezer, where it will keep for up to a year. When you need it, simply pull it out and chop off a chunk with a sharp knife.

Next, wash your greens, especially if they are from your organic garden. Make sure to look them over closely to remove any "extras" you don't want to eat: bugs, dirt, caterpillars, etc.

Next you'll want to remove the stems. There are two ways to do this: 1) you can fold the leave in half and using a paring knife, cut along the stem, or 2) the way I prefer, hold the stem in one hand and using your other hand, grab the leaves on either side of the stem and tear them off. Once all of the stems are out, give the collard greens a rough chop.

In the mean time, over medium - low heat, sweat the onion and garlic in the spiced ghee until translucent. Make sure to add a little salt to bring some of the moisture out of the onion.

Once the onions are translucent, add your chopped and cleaned collard greens and turn the heat up to medium, add another pinch of salt and saute until wilted. Add water, about 1/8 cup at a time as needed, so they don't dry out or stick to the pan.

When the greens are wilted, turn the heat to low/medium-low and cook for at least half an hour, continuing to add water as needed. The longer they cook, the less bitter they will be. You can continue to cook these for as long as you'd like, I normally cook them from 30 minutes to 1 hour, depending on how long it takes to prepare the rest of your meal. Make sure to taste and season with salt.

You'll see that your collard greens will wilt down to almost nothing (don't worry this is normal) and they will turn darker in color. Before serving make sure that almost all of the water is evaportated, your greens shouln't be dry, but you also shouldn't be too soupy.

Twice Baked Cheddar, Maple, & Bacon Sweet Potatoes

We love sweet potatoes. It's that simple. They are sweet and healthy and just so inviting. Last night I tried something different. We love twice baked potatoes, but they aren't all that healthy, and we have grown tired of the "roasted" version, so . . . this what I came up with. This dish is savory, sweet, and comforting. It was served it along side a massaged kale (from the garden!) salad, you'll be seeing that recipe very soon.

~This recipe can be easily multiplied to serve as many as you'd like.

~This recipe can be made a few days ahead of time. After stuffing, instead of re-heating, put your potatoes in a covered container in the fridge, when ready to serve, place on a baking sheet and heat  at 350 degrees until warmed through.

Twice Baked Cheddar, Maple, & Bacon Sweet Potatoes - GF 

• 2 whole sweet potatoes
• 2 pieces thick cut bacon, diced
• 2 ounces cheddar cheese. shredded
• 1T maple syrup
• S&P

Preheat your oven to 400 degrees. Scrub the sweet potato skins, pierce with a fork a couple times, and place in the oven, straight on the rack. Cooking time will vary based on the size of your potatoes, normally it will be between 30 minutes and a 1 hour.

In the mean time, cook your bacon* in a dry pan, over low heat until crispy. Drain* on a paper towel and wait for the sweet potatoes.

When potatoes are fork tender, remove from the oven and allow to cool a few minutes. Lay potatoes length-wise and cut off the very top (you want most of the potato to be in tact so you can stuff it). Scoop the flesh into a bowl. If you need, hold the potatoes with a kitchen towel so they don't burn your hand. Be careful not to go through the skin of the potato, this is what is holding your finished product together. In the bowl, mash the potato flesh, bacon, cheddar, and maple syrup. Season with salt and pepper. Make sure to taste so you know your final product will be perfect. Divide the filling into equal portions and stuff back into your potato skins. Place your potatoes on a baking sheet an put back in the oven for another 15 minutes, just to warm through. They are ready to serve.

   

*I always have bacon in my freezer. I find it so much cheaper to buy it when it's on sale and keep it until I need it. Once I get it home, and have some time, I open the bacon package and lay the pieces flat on those plastic cutting boards (or some wax paper) and place in the freezer, once it is frozen, I bag it. This makes it very easy to pull out just a few pieces for cooking. You can cook bacon from a frozen state, whether you dice it for this dish, or bake it for breakfast. This tip also works well with citrus. If you have a left over lemon, slice it thin and lay it flat, once it's frozen, bag it! Fresh citrus ice cubes for your water (or sangria) whenever you want them.

*Instead of wasting the bacon grease, you can allow to cool, then freeze it in a tupperware and use it for another recipe. You can continue to add "fresh" grease on top of your already frozen stash each time you cook bacon. 

Spaghetti Squash "Potato" Pancakes

These are truly fantastic, almost better than the original (potato) version. The best part about them is that they don't need any eggs or "regular" flour to come together, which makes them gluten free. These have become a new staple in our household. The chickpea flour we use gives these cakes a nutty flavor and helps up the protein on our vegetarian nights.

Spaghetti Squash Cakes - GF

• 1 spaghetti squash
• 1/4c chickpea flour, give or take
• 1/4 onion, diced
• 1 clove garlic
• chive, optional
• olive oil
• S&P  

Preheat oven to 400 degrees. Cut the spqghetti squash in half and remove the seeds. Roast, cut side down, on a baking sheet until tender. This could take anywhere from 30 minutes to 1 hour depending on the size of your squash. Set aside and let cool. Once cool, scrap out flesh with a fork and add to a bowl.

In the mean time, saute the onion and garlic in olive oil over medium-low heat until translucent. Add to the same bowl as the squash.

Add chickpea flour, starting with about 1/8c. You want the mixture to come together and stay that way. Season with salt and pepper and chive (if using).

Over medium heat, saute cakes in olive oil until golden. They  are sometimes a little sticky, so make sure you use a non-stick pan. Once done, choose your favorite topping, apple sauce, sour cream, chive, etc. and enjoy.

*If making in batches, you can keep them warm by putting them in a 350 oven, on a drying rack over a baking sheet.