Today's Lunch: Surprisingly Delicious Collard Greens with a Mochi Waffle

Up until two weeks ago, I had no idea what collard greens were.  I imagined them to be just another bunch of greens that I had passed by hundreds of times at the store.  In fact, I was sure they didn't even carry them at normal stores when I went looking, but I had a recipe from my new obsession book and was determined to try it out!  Even the produce guy couldn't find them and didn't look too sure of himself, but he told me Rainbow Chard was basically the same thing.  Skeptically, I bought the gigantic, rainbow-colored leaves, wondering if I had ever eaten a leaf this big.  I took them home and made sure to cook something delicous for the fam, just in case my new greens were a flop.  That's kind of our deal around here - if I'm going to experiment with new, green veggies every night, then there needs to be something reliably yummy to accompany them.  Amazingly, they were a hit!  I have been buying these beautiful, gigantic leaves (that often don't even fit in the produce bags) and cooking them at least three nights a week ever since!

Today, I decided to make these delicious greens for lunch, along with what I call a 'Mochi Waffle Sandwich.'  Mochi is basically a block of sweet brown rice that has been pressed tightly together.  When baked, it puffs up and is sweet and gooey.  In the past, I have always baked it in the oven and added a little Earth Balance, but thanks to my new favorite book (The Kind Diet by Alicia Silverstone), I learned a new approach.  Topped with a little almond butter and honey, this sweet, gooey waffle is delicous and satisfying!

Collard Greens with Pecans and Raisins

Ingredients:

1 bunch collard greens or rainbow chard

3 Tbsp chopped pecans

3 cloves garlic, peeled and chopped

1 Tbsp olive oil

3 Tbsp organic raisins

1 Tbsp Shoyu (basically, soy sauce)



Directions:
1. Cut or tear the central rib from each collard leaf and compost or throw away.  Cut or tear the leaves into bite-sized pieces and rinse in a bowl of cool water.

2. Optional: Toast the pecans over medium heat in a dry skillet for around 5min.  I never do this because I find it pretty much tastes the same...but up to you!

3. Put garlic and oil in a large skillet and saute over medium heat for around 1min or until the galic becomes fragrant.

4. Add the damp leaves and mix well.  Cover the pan and cook for 2min.

5. Add raisins and pecans.  Mix well and cover for 2min.

6. Add Shoyu (or balsamic, if preferred).  Mix well and cover for 1-2 more minutes.

7. Enjoy!!

 

Mochi Waffle Sandwich

Ingredients:

1/4 package Mochi

Some Almond Butter or Peanut Butter

1 Tbsp honey

Directions:

1. Cut two strips of mochi about 1/4in. wide.

2. Place on a heated, ungreased waffle iron and close the lid

3. Mochi is done when it is puffed and slightly crispy, but not too hard.

4. Spread some almond butter on top and drizzle with honey - yum!

I know these recipes might sound slightly complicated at first, but once you've made them, it's pretty quick and easy to do again!  The greens are great with any meal (...even breakfast, if you dare).  As an added bonus, these recipes are gluten-free too!  I hope you have a chance to try them out!

Today's Ingredients:

Organic Collard Greens or Rainbow Chard - Fred Meyer

Garlic - anywhere, but I like the peeled garlic from Trader Joe's

Raw Chopped Pecans - Trader Joe's

Extra Virgin Olive Oil - Costco

Organic Sunmaid Raisins - Costco

Organic Nama Shoyu - Marlene's, but another soy sauce would work

Grainaissance Mochi (plain flavor, but I LOVE the cinnamon raisin too!) - Marlene's, Whole Foods, or PCC

Almond Butter with Roasted Flaxseeds - Trader Joe's

Honey - anywhere, but I prefer Trader Joe's brand on this one too!