Posted by Lindsay Kluge on Saturday, November 21, 2020
Collard greens

There are always collard greens in the family garden. In the fall and winter, we go through so many collards on a weekly basis it becomes unreasonable to buy them. If you’ve ever made collard greens, you’ll know they cook down a lot. An enormous bouquet of collard greens you’d think would feed your entire extended family will ultimately barely serve three. Thus, we plant about 50+ collard greens in the garden during the colder months.When you plan to make a pot of collard greens, make sure you harvest / procure enough to feed the crowd.

I have personally always been Team Collard Greens. Kale is great, but collards are so, so much better. They’re easy to grow, super hardy, gorgeously green, and extremely nutrient dense. Collards are rich in calcium, magnesium, vitamin C, iron and vitamin K – all excellent nutrients especially for women’s health. As with most of our leafy greens, collards are a great source of dietary fiber (which most folks are really lacking!). And when you cook up a batch, they can go with nearly any meal. Leafy greens – be it kale, collards, spinach, arugula, lettuces or even sprouts – are such an important part of our daily diets. The nutritional punch they pack on your plate is huge, and with the right recipe, will be something you continuously crave.

More nutrient dense yummy meals: 20 Minute Messy Buddha Bowls

Collard Greens

Collard Greens

Collard Green recipe

This is my family recipe for southern comfort collard greens. A staple at our table for every fall and winter holiday gathering, and easy enough for weeknight dinners, too. There are tons of variations on this depending on your taste:

a. Add bacon and cracked pepper for a savory breakfasty option.

b. Add vinegar at the end in place of soy sauce for the more traditional southern approach.

c. Add nutritional yeast and smoked paprika at the end for a cheesy smokey flavor that goes great with heartier dinners like red meat or burgers.

My preference: I like lots of garlic, and I cook them a long time so they almost melt in my mouth. Adjust cooking time to your texture liking.

 

Posted by Lindsay Kluge on Tuesday, October 13, 2020

On my stove top in autumn and winter is either a kettle of tea, a pot of stew, or a simmering dutch oven of nourishing autumn vegetarian broth. Every other week, I take the scraps from my vegetables or fresh greens from the garden, with a fist full or two of dried mushrooms, and make a warming, nourishing vegetarian broth. I use broth in everything. I sip it like a tea sometimes, I take it with me when I travel, I cook it with weekly pots of grains, I save it in the freezer for a quick soup base, and it’s a life saver if I come down with a cold or a bug and need something nourishing and easy to digest.

Read More: 20 Minute Messy Buddha Bowls + Nutrition Tips for Winter

How to Use a Nourishing Broth:

Sip in a mug or thermos like a tea. They are so nutritious and easy to digest, especially if you’re feeling ill or under the weather.

Use broth as a base for cooking whole grains (instead of water) like brown rice, quinoa or barley. This adds a robust flavor to the grains, and packs in extra nutrients, too.

Freeze small batches in jars and use later as a base for any other soup or stew (like this gem – Roasted Cauliflower & Fennel Soup) .

Vegetarian Broth Basics

Broths are meant to be easy. Vegetable scraps or fresh from the garden goods, dried mushrooms of your choice, filtered water, and seasonings to your liking. I make a batch of this broth about every other week, with whatever veggie scraps I have in the fridge. You can cook anywhere from 1-4 hours. The longer you let the broth simmer, the stronger the flavor. Below is my base recipe, adaptable to throw anything else in that you may have. Broths are simple and forgiving. I tend not to measure when I make broths – estimates are just fine.

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