Ooooof, y’all it’s been a while. And for that, I apologize. A lots happened in the month that’s taken place since my last post, however I’ll just spare you the details and say I’ve been super busy.
Had a wonderful break in Florida with my family and friends, followed by a stagnant period of readjusting to my only-slightly-different-single-status in Alabama. But it feels great to be back just doing me. Today I cleaned my apartment, read, meditated, had a sweet and relaxing yoga sesh, and made two bomb ass meals. (Lunch pictured below)
I’ve been eating pretty “vegetarian” lately as a result of trying to go more plant-based in general coupled with the sad loss of two of my family’s chickens. I’ve been able to emotionally distance myself from my family’s pets and my favorite food in the world – fried chicken. But their brutal death by raccoon made me think- I was genuinely saddened by their deaths but at least they lived a good life plucking around my yard instead of living and dying in a cage like so many other chickens… I digress. Point blank- I am eating less meat.
By less meat I mean less meat. Not going cold turkey (get it? Bad joke.) but really making an effort into making meals that are so delicious on their own, they don’t even need meat! However, in the past week, I still have had meat about 3 times. Most of this was the result of being out with friends and feeling no desire to restrict myself (something I am adamantly against). But that is considerably less than usual for me. I don’t feel drastically different, but I wake up feeling lighter, I’d say that’s a win.
And being the dietitian that I am, I’m having to make a conscious effort to get enough protein. Beans, yogurt, and cheese (arguably my other favorite food) have been consistently in the repertoire, so I think I’ve got my bases covered.
Ramble aside- this Collard Green Bell Pepper Hash is one of those aforementioned meals that is so delicious and satisfying on its own that meat is simply unnecessary. I added portobella mushrooms into mine because I like the umami-ness that it gives and makes me forget there is no meat.
I was given a bunch of collard greens about the size of a small tree from one of my favorite farmers at the farmers market- Belle Meadow Farms. He actually gave me a “half batch” for a whopping $1.50 which was again, the size of a small tree. I told him whatever I don’t use, I will repurpose into a houseplant. (Top right of this picture shows about 1/4 of my batch.)
I’ve never cooked collards before, but have worked in quite a few kitchens that make them and I’m not gonna lie- I didn’t think I was a fan. I knew there had to be a way to use collards without boiling the crap out of them in fatty water. And the resulting recipe was my experimentation of keeping it light, crisp and delicious. I truly think it accomplished all of those things, and I hope that you will try it and agree.
- Two russet potatoes – diced
- Half of one onion- diced
- Three cloves garlic- minced
- One bell pepper (any color)
- 1/2 cup mushrooms
- 4-5 collard green leaves, chopped
- 1/2 cup Parmesan cheese- shaved
- 1/2 lemon, zested
- Salt and pepper to taste
- Heat generous drizzle of olive oil in pan on medium high heat. Add in potatoes and cook, tossing, for 4 minutes.
- Move potatoes to outside of pan, leaving empty hole in middle. Add onion and garlic until fragrant, then stir in with potatoes for another 3 minutes.
- Move everything to the outsides again, then add peppers just like above cooking for about 5 min. Salt and pepper to taste.
- Move everything to the outsides again, and add mushrooms similar to above. Mix together.
- Mix in collard greens and any fresh herbs you’ve got on hand (I used some fresh rosemary). Cook until slightly wilted but still crisp, about 2-3 minutes.
- Stir in half of the Parmesan cheese, lemon zest, lemon juice, and more salt and pepper to taste.
- Top with other half of Parmesan cheese and extra lemon zest.
As always, feel free to play around with this. Omit or add roughly anything (including meat). Hashs are kind of meant to be a hodgepodge of different stuff. But don’t forget those collard greens! I promise they are much better than the ones you had in the middle school cafeteria. Promise.