Collards With Sun Dried Tomatoes Food

COLLARDS WITH SUN DRIED TOMATOES

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
• Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
• Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
• Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS

Steps:

• In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

COLLARD GREENS WITH TOMATOES AND GARLIC

Steps:

• In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
• Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
• Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
• This dish can be prepared a day in advance and reheated.

MEATLOAF WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Grease a loaf pan, preferably glass.
• Heat oil in skillet over medium heat.
• Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
• Transfer to large bowl.
• Add all remiaining ingredients except ketchup to vegetables in bowl.
• Mix thoroughly.
• Transfer to prepared pan and press mixture down well, smoothing the top.
• Bake for 1 hour.
• Spread ketchup on taop and bake about 15 minutes longer.
• Let sit for 5 minutes.
• slice and serve.