Braised Collards with Currants, Chickpeas & Cashew Cheese
18 Mon, 2011 § 3 Comments
Meet one of the random dishes that triggers a good amount of teasing.
Did I mention it is breakfast?
Dave — & most people — find it bizarre I can eat greens in the morning.
I feel completely nourished & balanced when I start the day with something like this though.
Immediately after a good swim & moderate bike ride, I had a recovery drink of coconut water, maca, blue berries, half a banana, a tablespoon of hemp protein, ground flax & carob powder. About an hour later, braised collard greens tasted perfect.
Cashew cheese complemented the collards & is a quick & simple condiment to make. I have found the ratio I like for a small batch using 1/4 C raw cashews : 2 T nutritional yeast : 1/2 T flax oil. I use the “chopping” attachment of my magic bullet to first grind the cashews to powder, then add the nutritional yeast & process to mix. Add the oil & combine till slightly moist & crumbly. This lasts 2 – 3 servings for me. You can make a larger batch: simply use half the amount of nutritional yeast as cashews & a quarter the amount of oil compared to the nutritional yeast. I am going to try it using sunflower seeds next time.
Prepare the collard greens by slicing the leaves from the stems; discard stems (or give to your dog to munch on). Roll each leave in on itself & slice thinly into ribbons. Heat a small amount of coconut oil in a medium pan on medium to medium-high heat; add the collard ribbons & toss using tongs. Cook until the leaves are lightly braised (seared), tossing occasionally. Splash with balsamic vinegar & toss again. Cover & reduce heat to low. Cook until leaves wilt; add currants & chickpeas. Cover & continue to cook, tossing so it wilts & braises evenly, until collards are soft. Serve in a wide bowl & top with hemp seeds & cashew cheese. A mochi waffle on the side provided a nice, contrasting crunch.
I felt fueled for our day of climbing — our first trip to the Pit!
Do you ever like greens in the morning?