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Sauteed Collard Greens and Garlic
Sauteed Collard Greens and Garlic
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.
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Apple Strudel Muffins
Apple Strudel Muffins
Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
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Braised Kale Rabe with Sauteed Leeks and Garlic
Braised Kale Rabe with Sauteed Leeks and Garlic
In a large pot, bring water to a boil. Add the rabe and cook about 3 minutes or until soft/firm. Meanwhile, heat pan over medium-high heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic begins to brown, about 2 minutes. Add leeks and sauté until soft, about 3 minutes. Drain the rabe removing excess water. Add to pan and season with salt and pepper to taste. Cook about 2 min.
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