By nature, when it comes trying new foods or new preparations for old food I am fairly undaunted. Since making the decision to not eat meat or in the broader form, anything with a face, my world and tastebuds have opened up. Outside of anything that I deem as too gross for human consuptions I am quite ready to broaden my horizons. I follow a couple vegetarian blogs to get new ideas and I love to go to the farmers market to see what is fresh and available that I might not have tried before.
I recently found a recipe for Collards I decided to try. I have never really fixed any kind of greens. The kids grandma used to make swiss chard but I don't remember eating it. I do add kale on occasion to soup. On Saturday Allison and I headed to the Scottsdale Farmers Market for collard greens. Not only did we find collards but picked up a couple other greens to throw in for good measure.
As is sometimes happens, as I was putting the ingredients for the recipe together to cook I discovered I didn't have everything the recipe called for so I made a few adjustments. First, I didn't have any vegetable broth so I just used water. I think the vegetable broth would have been better. I didn't have maple syrup so I used brown sugar. It seemed to work okay but will try it again with the maple syrup. Put in less cayanne and added garlic. I added collard greens, kale and swiss chard to finish it off. Everything else in the recipe I followed as directed. I started it cooking in the crockpot before I went to church and when I came home the house smelled so inviting. It cooked for about 2 hours and was perfect. Since I had left it there were a couple leaves that stuck and were charred on the side of the pot. Next time I'll watch and stir occasionally.
This recipe proved to be delectable and scrumptious. I believe I'll be making this again very soon. Yum Yum