photo credit: Akua Auset
What's that saying that somethin' was sooooo goood it made you wanna smack your mama?
Ok, NOT that - NEVER gonna happen but I sure did call my mother on the heels of a dinner experience last night that was on the level of ecstasy that made me blush. Lola Yum Yum was most definitely in the building. Who's Lola Yum Yum? She's my alter ego who's pleasure for eating surpasses the most sensual of acts - wink wink. ;o)
fresh collard greens from my mother's garden
sliced san marzano tomatoes
two boiled eggs, sliced
I told mom that if I'd made some johnnie cakes to go with this odyssey of yum, the level of ecstasy may have taken me out of this world. For real, straight to a delicious Heaven.
Welps, I ate my dinner so fast that I didn't think to photograph it . . . but here's the recipe:
THE GODDESS'S COLLARD GREENS
Makes about 3 cups of greens
1 bunch of collard greens (10-12 leaves), rolled and cut into thin strips
1 large sweet vidalia onion, diced
1 TBSP coconut oil
2 tsp light white miso, non-gmo, organic
1 1/2 c. spring water
1 tsp black pepper or cayenne (better on digestion)
1 tsp. pink himalayan salt
4 cloves of garlic (not too big), minced
2 TBSP nutritional yeast (not brewer's)
Cut your greens, onions and garlic
Combine spring water, miso and garlic
Boil eggs prior to making this dish so they are ready
Slice or dice your tomatoes
1. SAUTE onions in coconut oil in a stainless steel dutch oven
(i.e. big pot) for about 3 minutes at a medium heat.
2. ADD greens to sauteed onions then lower heat a little and continue to stir for 1 minute.
3. ADD water, miso, garlic mixture to greens and continue to stir until miso has fully dissolved.
4. LOWER heat to low then sprinkle greens with pepper and salt.
5. COVER pot and allow greens to simmer until tender. Keep checking and stirring.
It's important to keep heat low so as not to burn the greens. Maybe 10 - 15 minutes.
6. Taste and season with salt or pepper to your taste.
7. TURN off the heat when you feel the greens are done.
8. ADD the nutritional yeast and stir. Allow to sit for about 5 minutes.
9. SERVE greens in a bowl with a side plate of tomatoes and boiled eggs.
10. EAT with your eyes closed and a heart of gratitude.
Please, TWEET me or TAG me and let me know if you're going to try the recipe as
well as how your meal turns out. (pics would be even more awesome to see)
♡ ☆ ♀
Day 19 of 9/13 Moons