I want to talk about Food Waste. You see it falls within a subject that is very close to me - global sustainability. This is a post that I have been debating for a while on phraseology. Because, I really don't want to get preachy or gratingly hipster-y on you. Yet, it is an important topic and should be given due gravity. Especially because, it is also one those incredibly, slip-through-the-cracks variety of unsustainability that each of us, however, good we are, always have room to be better about.
I am going to give it a go by telling you my experience and how I am still shocked at how much I still waste. And, I would love to hear from you, about your perspective and we can trade notes! What say?
And, I have recipe for a repurposing leftover takeaway brown rice - vegan and gluten free Enchiladas, beet infused stuffed collard greens in tomato sauce, that are not just good for you, it makes you feel good too, from the heart right to the belly!
My absolute winter favorite is collard greens. I love eating them for their flavor but I love them even more for the irony that I associate with it. You see, for me, collard green is a distinctive Southern comfort. I don't get it often because I want to perpetuate the myth of its luxury that I have created for myself. When I do, I inevitably slow cook it, overall hours, or even days, drawing out the flavors into the dish and building up the anticipation of that climactic first taste.
This dish here I cooked for 24 hours. No, that is not an exaggeration. My sincere gratitude to whoever invented the slow cooker. It is a cook's best companion any time of the year, but, particularly in winter. It is cheap, energy efficient and versatile. And, it is perfect for cooking collard greens. Your southern mama may not approve of this new fangled device but give her a taste of this Ham Hock Cured Collard Greens and I'll bet she will be wanting one of them cookers herself!
Read more and find out the story of this dish. Read More