Collar the Collard!

If you are not like my husband, :) you'll probably love to eat your salads. And if you are like most people (including me!), you'll also probably smother those salads with dressings to mask the taste of raw greens and console yourself that some nutrients are getting into your body! :)

Now, there are some greens that I cannot eat raw in a salad. One of those are the Collard greens. I love them, but simply cannot eat them raw, even if smothered with the aforementioned dressings. I especially love them because they are chock-full of nutrients.

Collard greens are rich in sulfur containing phyto-nutrients that help prevent cancer and produce detoxifying enzymes in the body. These enzymes also cleanse the system. This vegetable is a calcium, vitamin K, A, C and Manganese-laden antioxidant-rich member of the cabbage family.

What more can one want?... hmm... Maybe that it tastes fantastic when eaten?

So here is a Jaya's original recipe, just for you. This recipe is very healthy - made with just 1 tsp oil. The combination of habaneros and cranberries in this recipe makes it a naturally sweet, partially tart, partially spicy, smooth tasting dish. The perfect, authentic, sweet and sour dish!

Please feel free to share this recipe. As noted in the copyright listed on the site, all I ask is that you indicate the source and share the link to this site. :)

Here is what you need:
1 bunch fresh Collard greens
1 habenero pepper (chopped finely)(I use the orange variety, but feel free to substitute with red or chocolate habaneros)
2 tbsp dried cranberries
1 tsp cumin seeds
1/2 tsp salt
1 tsp oil
1 tsp sour cream (optional)

Here is how you make this:
Wash and chop the Collard greens. Blanch in hot water. Drain. Place in a blender with salt and blend until smooth.

Heat a pan on the stove and place the 1 tsp oil. When the oil is hot, add the cumin seeds and brown lightly. Now add the chopped habanero and fry until crisp. Tip: Fry the habanero really crisp if you just want the flavor but not much of the spice. Frying well will make it less spicy. Now add the cranberries and stir fry for about a minute. Now add the Collard green puree and simmer for a few minutes.



Garnish with sour cream and serve hot over brown rice.

Seeing Red!

I love vegetables and so have never had a doctor advising me to eat more veggies. One of my favorite vegetables is the ubiquitous cabbage, so hated by many. I can guess why so many people hate the cabbage; I can even empathize with them; I think it comes back to my pet peeve - overcooking. Overcooking cabbage brings out its horrible smell and makes the texture unpalatable and unappetizing. In addition, it loses its nutrients. It is a lose-lose proposition all round.

I have read a lot about the benefits of eating colored vegetables, the deeper the color, the more the nutrients. Red cabbage in particular is known for its phytonutrient content and is also particularly beneficial for women's health - especially in the prevention of breast cancer. It has an inordinate amount of Vitamin K, C, Folate, B6 and dietary fiber, promotes gastro-intestinal health and has cardio-vascular benefits.

Seems to me that eating what I love to eat anyway, is real winning solution! So when I go vegetable shopping, my shopping cart always has a head of green cabbage and a head of red cabbage. I made a red cabbage dish the other day. This is one the easiest dishes to make, especially when you are in rush and want to have something healthy at hand for your family's meal.

Here's how:

You will need:
6 cups finely shredded red cabbage
1/2 cup walnuts
1/4 cup cranberries (you can substitute with raisins)
3 tsp Extra Virgin Olive oil
1 tsp salt
1 tsp red chili powder

Pre-heat oven to 450 degrees.

Wash and drain the shredded red cabbage thoroughly. Take care to air dry it until most of the water is gone. Toss it with Olive oil, salt and chili powder. Now add the walnuts and cranberries. Bake for 10 minutes (no more than 10 minutes so that it doesnt get overcooked).

Serve with whole grain bread, or with whole wheat rotis, or as a salad. Simply yummy and very healthy!