The focus is on simple but delicious vegetarian cooking. We have varying definitions on fast, but it's definitely approachable food, not fussy cooking.
I delved in and found a recipe for collard greens that I served with the black-eyed peas on New Year's Day.
Collards are one of Larry's favorite greens, and he particularly enjoyed them cooked with chili and turmeric. They were a great addition to a meal of black-eyed peas and cornbread.
Spicy Collard Greens
1 bunch (about 1 lb) collard greens
1 heaping tbsp dried (unsweetened) coconut
1/4 tsp tumeric
1/4 tsp chili powder
1 tbsp olive oil
1 onion, chopped
1/2 tsp cumin seed
1/2 tsp mustard seed
1 dried chile, crushed
3/4 inch piece of fresh ginger root, peeled and grated
1 clove of garlic, crushed
squeeze of lime juice
Wash the collards and cut off the thick stem at the bottom. Roll them tightly like cigars and shred them finely across.
Combine the coconut with 1 tbsp of boiling water, the turmeric and chili powder. Stir well.
Warm the oil in a large skillet. Add the onion and cook over medium heat for 5 minutes until translucent. Add the cumin and mustard seeds, chile, ginger and garlic. Cook another 2 minutes.
Add the collards and sprinkle with a little salt. Stir well, then turn up the heat and stir vigorously. Let cook, stirring regularly, about 5 minutes, until the greens are wilted. If they stick to the pan, add a little water.
Stir in the coconut mixture and lime juice. Season with salt and pepper. Serve.
Serves 4
Any leftovers can be stirred into cooked rice or reheated alone as a side dish.
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