But tonight's dinner, oh ho, was not boring! I had gone to the local food co-operative and saw a box of quinoa at the checkout counter. I asked the cashier if someone was holding it, since I've wanted to cook with that for a while and never had. She said no, and was glad when I purchased it so she didn't need to go put it back! I got a reusable bag out of the deal, too. Go me!
So after playing around on Gojee for a while, I found a recipe that I'd adore. It's Chard with Potatoes and Tomatoes (you can see it here). I had most of the stuff on hand, but had to make a few substitutions. So in the end we have:
Collards with Potatoes and Tomatoes over Quinoa!
6 collard leaves, chopped
1/2 large onion, diced
2 cloves garlic, minced (I used my zester for this!)
1 jalapeno pepper, chopped
Can of diced tomatoes (mine were garlic and oil flavored)
3 red potatoes, diced (I find these have more flavor)
2 tbps fresh parsley
Salt & Pepper
1 cup cooked quinoa
Toss the diced potatoes in a sautee pan with a spot of oil (or butter if you're all Paula Dean like that), S&P and let them get a bit browned. Once they're looking like proper hash-ready potatoes put them to the side and add more oil to the pan.
Cook the onion, garlic and jalapeno pepper until the onions are soft and have a bit of color on them. Toss in the collard greens and let them wilt down a little.
Once all that's done, add in the tomatoes and reaquaint the potatoes back into this sautee pan lovefest. Sprinkle the parsley on top and let the mixture cook for a bit to marry together, have weird babies and live happily ever after. Make sure you taste it a bit and adjust S&P levels.
Once the liquid from the tomatoes cooks down a bit, your food is ready! Toss it over the quinoa and nosh to your hearts content.
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| This is served beside a side of vodka, the best side dish there is. |
