The other night I decided to make two different things:
1) Corn Pudding with Basil (from epicurious.com)
2) Citrus Collards with Raisins Redux from an awesome cookbook we got a year ago after seeing the author speak and cook at the Denver Botanic Garden lecture series. This cookbook is called “Vegan Soul Kitchen” by Bryant Terry.
The corn pudding is great because I was able to use up about 6 ears of corn that I had been accumulating for about 3 weeks. Luckily corn keeps pretty well in the fridge, but by using up 6 ears, I created quite a bit more space in the fridge. I have made this recipe a couple times in the past. It’s incredibly easy to make (I made it before using corn that Will canned last year), but I found that cutting the corn off 6 ears isn’t that time consuming, even if it is a bit messy. Multiple reviews on this recipe suggested adding some crushed red pepper, so I did that this time (last time we sauteed a few fresh chili peppers and added those. This time I was more lazy). I like this recipe because it tastes delicious and I can use up a TON of fresh basil in something other than pesto. 🙂
Even though the corn pudding is technically a side dish, we used it as a main dish since it had eggs and milk in it, giving it enough protein for us. But it meant I wanted to add a side dish to this. For that, I picked one of my all-time favorite side dishes since discovering this a year ago. I love it because while it calls for collard greens, you can basically use any green leafy vegetable and it means I can quickly use up things like chard, spinach, kale, etc. which otherwise ends up sitting around too long in our house. The recipe is quite simple (and I cut it in half since I was feeding two people instead of 4):
2 large bunches collard greens (I used chard), ribs removed, cut into a chiffonade, rinsed and drained
coarse sea salt
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2/3 cup raisins
1/3 cup freshly squeezed OJ
1) Boil 3 quarts of water and 1 tab salt. Add the greens and cook, uncovered, 8-10 minutes until softened. Prepare a large bowl of ice water to cool the greens
2) Remove from heat, drain, and plunge greens intot he bowl of ice water to stop the cooking. Drain by gently pressing the greens against a collander
3) In medium saute pan, combine olive oil and garlic and raise heat to medium. Saute for 1 minute. Add greens, raisins and 1/2 tsp salt. Saute for 3 minutes, stirring frequently.
4) Add OK and cook for 15 seconds. Don’t overcook. Salt to taste if needed. Serve!
It is so simple, so healthy, and super delicious! We make it quite a lot and have been so pleased.