Collard greens (or simply “collards”) are a cultivar of Brassica oleracea, the same species of vegetables that includes kale and cauliflower. The technical name for this cultivar group is Acephala, which is Greek for “without a head.” Unlike a tight “head” of cabbage, collard leaves grow loose.
- Collards are available year-round but are tastiest and most nutritious in the winter months after the first frost.
- Look for dark green leaves that show no signs of yellowing or wilting.
- Wash each leaf before using.
- Store the leaves in your refrigerator in plastic bags with as little extra air as possible.
- Remove the stems and spines as you would do for kaleCOLLARD GREEN COOKIES
COLLARD GREEN COOKIES
By: Rose Marie Jarry, Master Chef at Kronobar
- 1 cup chopped collard greens
- 8 fresh medjool dates or ¾ cup date paste
- 1/3 cup coconut milk beverage
- 1 tablespoon coconut oil
- 1 teaspoon real vanilla extract
- ¾ cup coconut palm sugar
- ½ cup virgin coconut oil
- 1 cup oat flakes (gluten free, if desired)
- ½ cup unsweetened apple sauce
- 1 cup gluten free flour of your choice (my suggestions are chick pea, buckwheat, pea or quinoa flour)
- ½ cup potato flour
- 1 tablespoon baking soda
- 1 tablespoon real vanilla extract
- Tiny pinch of Himalayan pink salt
- Steam or boil the collard greens for 5 minutes over high heat. Blend in a blender and set aside.
- Chop each date into 2-3 pieces and cook them in a sauce pan with the coconut milk and oil for about 5 minutes or until all the liquid evaporates. Stir constantly to prevent burning.
- Blend the dates, collards and vanilla for a few seconds until it forms a soft, homogenized paste. Set aside.
- Preheat the oven to 400F. Meanwhile, start making the cookie dough.
- Mix the coconut oil, sugar, apple sauce, vanilla extract and pink salt. Using an automatic mixer with a paddle attachment, mix for about 1 minute at medium speed. Add all remaining ingredients and mix until a dough ball forms. To mix by hand, first use a fork, then gradually add the dry ingredients while constantly mixing with a fork and wooden spoon until a dough ball forms.
- Roll the dough into a tube, about 2 inches wide, and then cut it into 18 slices. Lay them on a greased cookie sheet and with your fingers flatten each one to around 3/4 of an inch thick. Indent each cookie with your thumb to make a place for the collards icing.
- Dollop 1 heaping teaspoon of icing onto each cookie.
- Bake 12 minutes at 400F.
- Keep in fridge for a longer shelf life.
leaves in your refrigerator in plastic bags with as little extra air as possible
Original Post at Spartan.com.
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