Today Frank and I had a lot of fun cooking up a big batch of
curried collard greens, sweet potatoes and lentils in a large electric
wok. (This dish is right up there with my favorites!) We like to cook
up enough to last for several days refrigerated. Then it’s very easy
and quick to warm up individual portions in the microwave oven, and
all I have to do in the morning is make a big salad, as I usually do
most days.
In our recipe section at
http://www.all-creatures.org/recipes/collard.html
we have several recipes with collard greens, similar to the one we made
today.
In today’s version, we used only the following ingredients: fresh
collard greens (sometimes we use frozen), sweet potatoes, lentils,
onions, canned crushed tomatoes, raisins, turmeric, paprika, cumin, and
cinnamon, which we served over a bed of brown basmati rice.
In preparation, early in the morning I started cooking two pounds of
lentils on the stove top. Then I started making our usual large, raw,
tossed salad to store in the refrigerator to accompany our curry later
in the day. Except for the salad, we made enough food to last at least
four days. This way of cooking is ideal for people who don’t have the
time to cook every day.
These were the ingredients for today’s fresh, tossed salad: romaine
lettuce, chicory, zucchini, carrots, celery, broccoli, radishes, and
onion.
Experiment – It’s fun to try new recipes and make changes in old
ones!
For more ideas, also visit:
http://www.all-creatures.org/recipes.html
