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Program #871Dr. Inetta Cooper
Preheat oven to 350°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; lay individually on an un-greased cookie sheet. Drizzle the kale with olive oil and sprinkle with 1/4 teaspoon each; greek seasoning, onion powder, garlic powder, ground red pepper.
Using your hands, massage the oil and seasonings onto the kale leaves to evenly coat.
Make sure leaves do nor overlap.
Bake at 350F until most leaves are crisp, switching the pans back to front and top to bottom halfway through, start checking after 8 minutes to prevent burning.
Let cool ..... Enjoy!
Collard Greens Salad
*1 medium bunch or 2 pound bag collard greens, washed, stems removed, leaves rolled up and sliced into thin strips if using whole leaves
Add any combination or all of the following:
1/2 cup diced apples
1/2 cup radishes, sliced very thinly
1 bunch spring or green onions, chopped
1 med. sweet onion sliced
1 med. red onions
1/2 cup cranberries
2 tablespoons extra virgin olive oil
1/2 cup organic apple cider vinegar
1 tablespoon greek seasoning
Kosher Salt to taste
Black pepper to taste
Use one of the following for Topping
1-cup slithered almonds
1- cup honey roasted peanuts
1- cup unsalted sesame seeds
1. Whisk together the oil, vinegar, sea salt, greek seasoning, and black pepper.
2. Massage the dressing into the collard leaves, using strong hands and taking your time. Collards should become soft and well coated with the dressing, roll two or three leaves together tightly and with a sharp knife carefully slice thinly, if you are using whole leaf, if you have prewashed, with shears, cut the large stems out, and make pieces smaller.
3. In a large bowl, toss the collards with desired ingredients, cover tightly and refrigerate overnight.
Just before serving, add your favorite topping.
*can also add shredded cabbage, kale or spinach
Dr. Inetta Cooper
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.