Vegan MoFo: Collards and Quinoa -- The Starsky And Hutch of Good-For-You Goodness
Mmmmmmmmmmmmm! I like cutting the collards into 1/2" ribbons, sort of like a fat chiffonade, and then cutting the ribbons in half again before sautee-ing them. I think that works well with the stiffer and thicker texture of the leaves. Also the very edges of the pieces get ever-so-slightly caramelized.
I think "quinoa" is Inca for "Rice of The Lazy." I love it because you can buy it in bulk, it's a complete protein, it takes 18 minutes to prepare. Blam!! And it really soaks up flavor so nicely. The only thing lazier is couscous. This is a picture of our lunch from Sunday: the stew from the night before ladled over quinoa and with the collards on the side. My only regret is that I didn't grab two bunches of collards as the bunches availaible were on the small side.