The Deep South

Collard Greens, Beans and Mushrooms

I call this combination The Deep South because it’s a dish with both Southern and Latin influences. A well-rounded meal, this trio can be especially delicious if you soak your own beans. Soaking beans (in hot water for at least 18 hours) reduces their phytic acid content. Legumes, grains, nuts, and seeds all have phytic acid which cannot be completely cooked out. Phytates decrease the body’s ability to absorb vital minerals necessary for warding off depression and degenerative diseases.

With a side of sliced avocado or a potato to soak up the collard gravy, this combination is sure to please… Enjoy!

Collard Greens

Collard greens are deceptively easy to make. Some are put-off by the time it takes to cook them, but if you make all these dishes together, the collard greens are done just in time. If you haven’t tried collard greens before, you’ll be amazed at how delicious they are!

  • 2  T oil (I use a combination of olive and coconut)
  • 1/2  of a large onion (diced)
  • 1/4 t red pepper flakes
  • 1/2 t onion powder
  • 1 pound collard greens (ribs removed and sliced into 1 inch strips)
  • 3 C veggie broth or water (or a combination of both)
  • 2 medium tomatoes (sliced into wedges)
  • salt to taste
  • freshly ground black pepper (optional)

Heat 2 T oil in a large pot over medium heat. Sauté 1½ of a large onion (diced) until slightly softened (about 2 minutes), and add ¼ t red pepper flakes and ½ t onion powder. Cook another minute. Add collard greens and cook until fragrant (1-2 minutes). Add the 3 C veggie broth or water (or a combination of both); cover and bring to a simmer. Cook until greens are tender (about 40 minutes). Add 2 medium tomatoes (sliced into wedges) at the 20-minute-mark and season with salt and freshly ground black pepper (optional). Let rest for at least 5 minutes.

Fried Beans

Inspired by 1,000 Vegetarian Recipes’ Refried Beans

I call these fried beans because they have the same spices as refried beans, but are only fried once!

  • 2 T oil
  • ¼ C minced onion
  • ½ T onion powder
  • ½ T ground cumin
  • ¼ T ground oregano
  • 1/8 t ground red pepper (optional)
  • 2 C black or pinto beans (soaked and cooked)

In a medium skillet, heat 2 T oil over medium-high heat. Add ¼ C minced onion and cook, stirring, until onion is tender (about 2 minutes). Stir in ½ T onion powder, ½ T ground cumin, ¼ T ground oregano and 1/8 t ground red pepper (if using) until absorbed. Add the beans and sauté until some of the beans break apart. Let rest for 3-5 minutes before serving.

Sautéed Portabellas

Made in a similar fashion (and with the same spices) as the fried beans, the thick cuts of mushroom add a hearty texture to this dish combination. To deglaze the pan, I either reserve some of the bean broth from boiling or add extra broth (or water) to the collard greens for some extra collard gravy. This helps to meld the flavors together.

  • 1 T oil
  • 1/4 C minced onion
  • 1/2 T onion powder
  • 1/2 T ground cumin
  • 1/4T ground oregano
  • 1/8 t ground red pepper (optional)
  • 3 large portabellas (thickly sliced)
  • 1/4 C – 3/4 C broth, bean broth or collard gravy

In a large skillet, heat 1 T oil over medium-high heat. Add 1/4 C minced onion and cook, stirring, until onion is tender (about 2 minutes). Stir in 1/2 T onion powder, 1/2 T ground cumin, 1/4 T ground oregano and 1/8 t ground red pepper (if using) until absorbed. Add the 3 large portabellas (thickly sliced) and sauté, deglazing with 1/4 C – 3/4 C broth, bean broth or collard gravy as needed. Let rest for 4-5 minutes before serving.

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