This past week, I spent two days in Dallas at the Cooking Matters Bloggy Boot Camp learning about childhood hunger and some of the solutions that are out there (part 1 and part 2). We had the opportunity to try out some of the recipes that the class participants learn, and there was some good stuff out there. It’s awesome to remember how some of the simple (and cheap) ingredients can come together to make healthy and filling foods.
The recipe I most want to recreate at home thanks to our awesome Chef Ellen?
Pasta with Beans and Collard Greens
13 oz whole wheat pasta
1 medium carrot
2 cloves garlic
2 medium onions
2 lb collar greens
2 T oil
1/2 c water
1 t oregano
1 t red pepper flakes
1/2 t pepper
3 15 oz cans lima beans (or frozen!)
1 t Mrs. Dash (or a bit of salt)
1 15 oz can diced tomatoes
Begin to cook pasta according to package directions, but make sure you leave it al dente. Save 1 c of pasta water, then drain and set aside.
While pasta is cooking, rinse and dice the carrot. Dice the onions. Peel and mince the garlic.
Rinse collar greens to remove all grit. Remove touch stems (cut them out) and chop the stems to the same size as the carrot. Roll the leaves and chiffonade (cut into ribbons by thinly slicing the rolled up bunches of leaves).
Heat the oil in a large saute pan over medium heat and sautee the carrots, onion, garlic and green stemps until softened. Add the can of diced tomatoes (including the juice) and spices. Cook until greens are tender.
Drain and rinse the beans in a colander. Add the beans to the greens. If needed, add 1/2 c of the reserved pasta water to make a sauce. Add the chiffonaded greens.
Toss the greens and beans with the cooked pasta. If necessary, cook for five more minutes or until the pasta is heated through. For a bit of extra flavor, top with freshly grated Parmesan cheese.
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