On this page, you’ll find my favorite recipes for nourishing foods. I’ll also provide links to websites that I’ve found helpful in the search for flavorful and healthy foods. You’ll find the foods I cook with, the recipes I use, and recommend are foods that you can find in your local grocery store or right in your pantry. Let’s get cooking!
This is a terrific recipe for collard’s, which are absolutely nourishing. They’re great in a salad, sautéed, or even in a smoothie with some creamy peanut butter and cocoa powder! I found this recipe on the Whole Foods website, which is full of nourishing and flavorful recipes!
- 2 small dried chiles, such as árbol chiles, stemmed, or 1/2 teaspoon crushed red chile flakes
- 1 tablespoon extra-virgin olive oil (try coconut oil for a tropical flavor!)
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons creamy peanut butter
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted, dry roasted peanuts
- Hot sauce, such as Tabasco (optional)
In a large, deep skillet, toast chiles over medium-high heat until a shade darker and fragrant, about 2 minutes. Add oil, onion and garlic; cook, stirring often while breaking open chiles with a wooden spoon. Once chiles are golden brown and softened, about 6 to 8 minutes, add collard greens in batches; toss gently and then cover and cook for 2 to 3 minutes.
Meanwhile, in a medium bowl, whisk together broth, peanut butter and salt. Uncover the skillet, reduce heat to medium, stir in broth mixture and continue to cook, tossing often, until greens are tender and very wilted, about 10 minutes more. Remove from the heat and toss with peanuts. Serve with hot sauce to dash over the top, if you like.