So I had an Earth Hour party.
I think we were extra-good citizens b/c we kept the lights off longer than the designated hour. But then we did leave the music on. I was kinda hoping someone would break out a guitar and play acoustic. Doesn’t everyone in this town know three chords? Alas we were all too busy celebrating the planet.
The food I tried to keep mostly organic, vegan, local.
The pasta recipe came from Sophie, the chef at Monkton Wyld in England who cooks from the garden as often as possible. The sweet potato fries and citrus collard greens w/ raisin redux came from Bryant Terry’s Vegan Soul Kitchen.
In his book, Bryant suggests the greens as a side dish or as filling for quesadillas, but I thought tacos in soft whole wheat tortillas would be easier to eat at a party. I love how the raisins add nuggets of sweet in the garlicky greens.
Citrus Collards with Raisins Redux
Makes 4 servings
Coarse sea salt
2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
1 tablespoon evoo
2 cloves garlic, minced
2/3 cup raisins
1/3 cup freshly squeezed orange juice
1. In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook uncovered for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
2. Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against the colander.
3. In a medium-sized saute pan, combine the olive oil and the garlic and raise the heat to medium. Saute for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Saute for 3 minutes, stirring frequently.
4. Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately.
Recipe from Vegan Soul Kitchen by Bryant Terry (Da Capo Life Long, 2009).