Tonight's adventure was UH-mazing!!! I started with a bag of greens from Trader Joe's and it just sorta took off from there. I even got Micah (my soon to be 5 year old) to take 3 huge bites of it! I offered him a piece of chocolate if he ate it, and he did, an even trade if you ask me! Bevyn (my uber picky 3 year old), not so much. I did slip pureed cauliflower in his noodles though mwahahahaha!
So this is pretty kicked up and spicy. Adjust to your personal taste of heat, also I'm so bad about measuring so when I put in spice measurements its an estimate.. The lime and goat cheese are essential! They help with cooling the heat and mesh all the flavors together. Some of you may be cringing at the goat cheese, I did too. Honestly I was only going to put it on the plate that I took a picture of and then give it to my Mother in Law. I don't really like goat cheese or feta or any of those pungent cheeses, but for some reason it was calling to me like the dish would be missing something without it....weird. I decided to try it with the cheese though and I'm SO glad I did! It is creamy and melts in your mouth. You can't even taste the funny after taste that goat cheese usually has. So don't cheat yourself out of the goat cheese :)
Spicy Mediterranean Southern Greens
One whole bag of Southern Greens (mustard, collards, turnip, spinach) about 1 lb raw.
1/4 cup sun-dried tomatoes (slice and marinated in 1/4 cup your favorite oil)
2 cloves garlic, minced
Handful of toasted pepitos
1/2 cup sliced black olives
1 large beefsteak tomato cut into strips
1-2 limes
1/4 cup goat cheese or less
1 cup chicken or vegetable broth
Salt and Pepper to taste
1/2 tsp dried red pepper seeds/flakes
1/2 tsp curry
1 tsp cumin
1 tsp (more or less depending on your tolerance) of cayenne
Combine oil, sun-dried tomatoes, olives, garlic and spices and marinate for a few minutes. In a large skillet heat about 2 tsp or more of ghee or oil. Add the tomato mixture and cook at medium to medium high heat for about 5 min. Add sliced tomatoes and cook about 2 more minutes. Add greens and broth and continue to cook off med to med high heat with the lid on for about 25 to 30 more min stirring occasionally and smelling the deliciousness that's coming out of the skillet! About 10 minutes in squirt the juice of a lime (about 2 tbsp) into the leaves while cooking and then squirt them again with fresh lime as you eat. Lime juice will break down the fibers in the greens making them easier to digest and the lime is just a phenomenal blend of flavors with this dish . Just before serving toss in the pepitos and garnish with goat cheese and a few lime wedges. You can serve alone or as a main dish with some brown rice pasta and chicken. For the chicken I just cooked them in a skillet with ghee, salt, pepper and garlic. I garnished them with fresh basil and diced tomato. I will probably skip the basil and tomato next time I have chicken with these greens and go for something more astringent.
Hope you guys enjoy this as much as I did. I really went out of my comfort zone here and I think it really paid off.
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