head of cabbage, very thinly sliced
sliced fresh garlic
bean sprouts (optional)
Mix above ingredients and place in a large roaster pan. Bake at 400 degrees for about 30 minutes, stirring every ten minutes.
Serve with pasta topping of your choice.
From Tina Moore:
1/4 cup lemon juice
1/4 cup tahini ( sesame seed paste)
2 gloves garlic minced
salt and pepper to taste
1 1/2 tblsp olive oil
Preheat oven to 400. Lightly grease baking sheet.
Place eggplant on sheet and make holes in the skin with a fork. Roast for 30 to 40 min. turning occasionally until soft. Remove from oven a let cool a little. Remove skin and blend eggplant, lemon juice, tahini,salt, pepper and garlic until smooth. Slowly drizzle in olive oil. Refrigerate for 3 hours before serving. Great dip with pita chips.
I purchased my tahini from Pita House. Theirs is the best.
Are you adventurous in the kitchen? Check out the recipe for Chayote and Poblano Chile Slaw. Our basket was made for this refreshing side.
Are you more traditional? Chayote and Onion Quiche sounds wonderful! Go use that CHAYOTE!
Vegetarian, side or main dish. Great meal to impress those around your table. 🙂
-The Noisy Rabbit
I used to think that my Grandma’s collards were the best I’d ever had (no bias, of course) until my mom came up with this recipe! Try it and you will NOT be disappointed. -Staci
Bunch of fresh collards, wash, remove hard steam, cut into desired size
32 oz. chicken broth ( this is usually the only liquid I use, but add water if needed. When the collards are done there should not be alot of liquid)
1 lb (approx.) smoked turkey wings or leg (I usually find at Publix).
1-2 T butter or oil
1/2 onion, I use vidalia
1 t pepper flakes or pepper sauce
1-2 T sugar ( amount depends on how sweet or bitter the collards are)
2 T apple cider vinegar
1 t salt, add after liquid has reduced to about 1/2 – determine if needed at this point
Saute onion in butter or oil until soft, add turkey wing or leg, brown for a few mins., turkey is already cooked but the browning adds flavor,
add greens and chicken broth and the rest of ingredients. Bring everything to a boil and then simmer unitl collards are tender, about an hour.
Tried this Kale & Cabbage Gratin and even my husband liked it! Kiddos asked for seconds.