1/4 cup apple cider vinegar, divided
2 Tbs agave nectar
3 tsp olive oil, divided
1 tsp chili powder, divided
1 tsp salt, divided
1 large bunch collard greens, chopped
4 slices meatless bacon strips, chopped
2 Tbs dried minced onion
3 ribs celery, chopped
2 cloves garlic, minced
1 1/2 cups cooked long-grain white rice
1 15.5oz can black-eyed peas, drained and rinsed
1) Whisk together 2 Tbs vinegar, agave nectar, 1 tsp olive oil, 1/2 tsp chili powder and 1/2 tsp salt; set aside.
2) Cook collard greens in pot of boiling salted water for 15 minutes. Drain, reserving 1/2 cup liquid.
3) Meanwhile, heat remaining 2 tsp olive oil in large skillet over medium heat. Add bacon, onion, celery, garlic and remaining 1/2 tsp chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs vinegar and remaining 1/2 tsp salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4) Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
Review: This is easily converted for those meat-lovers in my life. We used bulgur instead of rice, too, in order to make it lower carb. This is traditionally served with extra vinegar and hot sauce to taste. I loved it without hot sauce, and then loved it more with hot sauce. This was such a great dish, but didn't make much food.
3 garlic cloves, smashed
3/4 cup water
1 lb cavatappi, or other small tubular pasta
2 Tbs extra virgin olive oil
3 Tbs unsalted butter, divided
1 10 oz pkg frozen peas
1/2 cup grated Parmigiano-Reggiano, plus additional for serving
1 Tbs lemon juice
1/2 cup basil leaves (torn if large), divided
1/3 cup mint leaves (torn if large), divided
1/3 cup chopped roasted almonds
1) Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.
2) Cook cavatappi in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
3) Meanwhile, heat oil and 1 Tbsp butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 tsp salt, and 1/2 tsp pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 Tbsp butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
Review: This was pretty good. There was no one prevalent flavor. Despite garlic being in the name, there wasn't a strong garlic taste. The mint seemed like an odd addition, but ended up blending nicely with the roasted almonds. Mmmm