Veggies

COLLARD GREENS (Ethiopia)
(Serves 12)

Image - Sides

INGREDIENTS

¼ cup              oil (olive)
1x                    onion (white; sliced thin)
1x                    onion (red; sliced thin)
1/2                   red pepper (julienned)
3 bunches      collard greens (chopped)
3 cups             water

SEASONING

1 tsp                pepper (black)
1 tsp                pepper (crushed red)
¼ cup              chicken bouillon powder
¼ cup              sugar (natural)
1 tsp                thyme
¼ cup              vinegar (red wine)

DIRECTIONS

HEAT oil in large pot
SAUTE onions & red pepper in oil
ADD seasonings
ADD water
ADD greens
COOK on low heat until soft (add more water if necessary)

 

OKRA (Morocco)
(Serves 12)

Okra

INGREDIENTS

¼ cup              oil (olive)
1x                    onion (sliced thin)
4x                    plum tomatoes (chopped)
1 cup               water
1#                    okra (whole)

SEASONING

1 tbs                            garlic (minced)
1 tsp                            coriander
1 tsp                            pepper (black)
1 tbs                            sugar (natural)
2 tbs                            lemon juice

DIRECTIONS

HEAT oil in skillet
ADD seasoning & MIX well
ADD onion & tomato
SAUTE lightly
ADD water & MIX well
PUT okra in another pot
POUR onion/tomato mixture over okra
COVER pot tightly & COOK until okra is done (about 30 minutes)

 

SUCCOTASH (Native American)
(Serves 6)

Succotash

INGREDIENTS

2 tbs                butter
2 cups             corn (yellow kernels)
2 cups             lima beans (frozen)
1x                    onion (chopped)
1x                    green pepper (chopped)
1x                    red pepper (chopped)
2x                    plum tomatoes (chopped)

SEASONING

1 tsp                pepper (black)
1 tsp                thyme
2x                    bay leaves
1 tbs                sugar (white)

DIRECTIONS

HEAT butter in large pot
ADD seasonings
ADD vegetables (in order given)
MIX well to coat vegetables with seasoned butter mixture
COVER and cook until vegetables are done (firm, not soft)