Easy Collard Greens
1 TBSP vegetable oil
1/2 small onion, thinly sliced
1 garlic clove, minced
1/2 tsp sugar
1/2 tsp red pepper flakes
1 large bunch collard greens
2 TBSP water
1 TBSP cider vinegar
1 slice Canadian bacon, diced and cooked
1- wash greens and blot lightly with paper towels.
2 – remove stems from larger leaves, stripped the leaf off either side of the step.
3 – stake 8 leaves together, roll into a log and slice into 1-inch sections.
4 – heat on medium heat, add onion and cook until translucent (3 minutes), stirring occasionally.
5 – add garlic and cook 30 seconds more.
6 – add sugar, red pepper, water, vinegar and Canadian bacon.
7 – cover and cook until tender, about 20 minutes.
Cinnamon Glazed Root Vegetables
1 small sweet potato, 1-inch cubes
1/2 cup baby carrots, 1-inch cubes
1 small turnip, 1-inch cubes
1 TBSP extra-virgin olive oil
1 TBSP butter (optional, can be substituted with margarine or more oil)
1/2 tsp cinnamon
1 tsp brown sugar
*root vegetables can be substituted to include white potatoes, radish, rutabaga or any other root of choice
1 – preheat oven 400 degrees.
2 – combine vegetables in a medium bowl, missing and tossing with olive oil to coat.
3 – spread vegetables on baking sheet and roast 20 minutes.
4 – stir vegetables and bake additional 20 minutes until tender (pierces easily with a fork) and lightly brown.
5 – return vegetables to mixing bowl and add butter, cinnamon, and sugar, toss until well coated.