Just because the package says it is book tape does not necessarily mean that you should actually use it on a book.
Author: Livia N
Kenyan Collard Greens
Before my lovely and friendly neighbors moved out, they had me over for dinner and served collard greens. The husband, who cooked, told me that it was a traditional recipe from Kenya, but that the spice/spice mix he used was one available at a couple markets around town – available in either powder or a cube.
The resulting greens were smooth and velvety and tasty.
After he left, I tried making it myself with a cube of bouillon from Nigeria hoping that was the seasoning he meant. It was close, but not quite right and too salty.
Last night I tried again, and got something that tastes spot on perfect – Woo!
Kenyan Collard Greens (a version of Sukuma Wiki)
start some nice white rice to cooking (you know whether you like a lot of rice or a little)
(Optional step – his wife was a vegetarian, but he told me meat was traditional – any kind of meat) Cut up two slices of bacon into 1/2 inch strips and scatter them in a pan. Start to cook them.
Dice small on medium onion and add to pan once the bacon is fully cooked and almost crisp. Add garlic when the onion is mostly cooked and you are almost ready to add the other ingredients.
Wash carefully 5-7 leaves. Shake them off, but don’t try to get them perfectly dry. Fold in half and cut out the spine. Slice lengthwise into two or three strips depending on the size of the leaf. Stack the strips. Now cut widthwise into narrow ribbons. Add the ribbons to the pan.
Season with two healthy dashes of 5 spice powder and half a bouillon cube crumbled.
Peel and dice one tomato and add.
Serve over rice.
ETA (11/12/2010): I just found another blogger who discovered this recipe – The Noshery makes Sukuma Wiki
Food rambling – you know the drill
food I have
Produce
Collard Greens
5 large potatoes
1 very very ripe tomato
1 zucchini
carrots
onions
5 bell peppers
Meat
roast pork leftovers
lamb shank leftovers
london broil marinated in garlic black pepper chinese sauce
bread products
none
but I now have a bread machine
dairy
a little bit of 2% milk that’s just not going to last
a little bit of heavy cream that’s totally going in tea
food I can make from that
Wednesday, September 13 *done*
collard greens & tomato cooked down with seasonings and some bouillon, served over rice Maybe the lamb leftovers on the side
Thursday, September 14 *done*
grill zucchini & onions. Add Pork. then what? how should I season this one? Cajun-ish with rice and a can of beans?
put pork roast scraps & bone in a pot with the lamb bone. Add water & maybe some carrots – I’ve never heard of pork stock, so not so much a proper stock with veggies as a concentrated yummy liquid in which to cook beans later.
Friday, September 15
taking my mother out to dinner
Saturday, September 16
Freaks & Geeks (dinner out?)
Sunday, September 17
dinner with my parents because they’ll be in the city for a conference
cut up stuff for tomorrow
Monday, September 18
london broil, bell pepper, onion, carrots, garlic -> stir fry
see if I can work a potato into this dish
Tuesday, September 19
pork leftovers with potatoes and bell peppers to make hash.
Put beans to soak
Wednesday, September 20
cook beans in pork broth
make mashed potatoes for dinner
collard greens
Thursday, September 21
beans & rice
collard greens
Friday, September 22
If going to New York, don’t buy any more perishables!
If staying home, head over to the evening farmers market
Not food, but still nourishing
One of my friends is a licensed and certified massage therapist, and he has just hung his shingle out for business.
So if you are in the vague vicinity of northern New Jersey, you should know that I think he is trustworthy, capable, and safe. I’ve been dying for one of his massages since he was still in school, but he’s just too far away to drive for a massage and then have to drive back afterward.
But you, if you are closer, should definitely give him a try.
Webpage is here —> Tact Isle <---
If you ask, I have a whole bunch of other wonderful things to say about the man, but they aren’t directly related to his massage-giving capabilities. (No, not like that. They are related to his card playing and cooking skills.)
farmers’ markets
Wow! The weekday farmers’ market is way different from the weekend one.
There was nowhere to get eggs, but there were different produce vendors than usual, and they were all willing to haggle to get rid of their produce!
I got a quart of peach seconds – so now I need to layer them with sugar and set them to ferment.
I got 7 rolls for $2 – so now I need to eat massive quantities of bread – I did my part by eating 3 with garlic butter and pot roast – Mmmmm.
Two wee little baby melons for half price!
a bunch of bell peppers for a dollar!
and some yummy cheeses – not discounted. Often farmers’ market cheddars taste a bit bitter to me, but not these – so great find.
*rolls about in the glory of good food*