Tag Archives: lemon juice

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

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Serve it with a buttered toast and coffee. It’s healthy and delicious!

Herbed Quinoa with Lemon Zest

This is another dish I crave like no other. It’s extremely popular amongst my friends too. When I think about it, I can almost smell the lemon zest, basil, and the nuttiness of the Quinoa (keen-wa). I saw Giada make this on her show once and although I had NO IDEA what on earth QUINOA was (they’re seeds), I decided to go buy a bag to see how I like it since I enjoy trying new things. As a result, I am a QUINOA LOVER.

Ingredients: Serves 4
Quinoa:
2 ¾ cups Low sodium chicken stock
¼ cup Fresh lemon juice (for me, it took 2 juicy lemons)
1 ½ cups Quinoa

Dressing to mix into cooked Quinoa:
¼ cup Extra virgin olive oil
¼ cup Fresh lemon juice (2 more juicy lemons)
¾ cup Fresh basil – thinly chopped
¼ cup Fresh parsley – chopped
1 Tbs Fresh thyme – chopped
2 tsp Lemon zest
*Kosher Salt and pepper (optional)

 

Guide:
Cook Quinoa by combining chicken stock, lemon juice, and Quinoa in small-medium pot.
Bring to a boil over medium-high heat. Cover and reduce heat to simmer for about 15 minutes.
If you see the Quinoa puffed up, and no liquid on top it’s ready. *Should not be watery like porridge.

Meanwhile, combine the olive oil, other ¼ cup of lemon juice, basil, parsley, thyme, and lemon zest in a bowl large enough to mix the Quinoa into and set aside.
Once the Quinoa is cooked, dump the quinoa in the dressing bowl and toss to mix. (Do not mash it up)
Taste it and add salt and pepper if you’d like. I usually don’t find it necessary.

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I think it tastes best fresh and at room temperature but it’s still delicious for another couple of days if stored properly in an airtight container in the refrigerator.

Healthy Refreshing Kale Salad

I’m in LOVE with kale and this is one of my favorite ways to eat it, as a SALAD!

I had kale salad for the first time at Whole Foods Market (which I don’t go too often since I spend way too much) and immediately fell in love with it. Went online, found out what they use in their dressing, added a couple of my favorite ingredients to make it more fun and now it’s something I make at least once a week if not more!


Ingredients: Serves 2 as a meal, 4 as a side salad
1 bunch kale

2 Tbs olive oil

2 Tbs fresh lemon juice (about ½ of a juicy lemon, or 1 whole not so juicy lemon)

2 tsp chili powder

½ tsp salt

¼ cup toasted sliced almonds or pine nuts (I toasted them in a toaster oven at 400 degrees for about 4-5 minutes/ warning: burns easily)

¼ cup dried cranberries

Guide: 

Wash the kale leaves, spin dry, rip the green leaves off the ribs and remove stems – basically just want the green leaves)

Grab them by a handful, squeeze them in your hand and finely slice them – the finer you slice them, the softer and fluffier the salad will be

To make the dressing, whisk olive oil, fresh lemon juice, chili powder, salt together

In a large bowl, combine kale, dried cranberries, toasted sliced almonds, and dressing

Toss well until kale is fully coated and serve!

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I personally prefer almonds over pine nuts for this salad since it adds more CRUNCH to it, but I didn’t have any left, so opted for pine nuts!

Key to this salad is to cut the leaves FINE – you can also chop or dice but the texture will be much more coarse

Since kale doesn’t wilt like most lettuce, you can make this the night before, store it in an airtight container in the refrigerator and it’ll still taste great the next day