BEST EVER GREENS AND CORN BREAD
Kapow these greens are out of bounds, so good, so flavoursome and so good for you to! Where have these been all my life, I have tried collard greens before following a ham hock recipe and I just did not get them, they were a little bitter and not loaded with the flavour you expect, but my husband asked me to research and try again but from a vegan angle, well these did not disappoint, I’m genuinely chuffed with these, one additional point might be that I used our home grown rainbow chard, just a little extra pat on the back 🤣
The double bonus of this is the collard greens stock as a French Dip au jus for your warm corn bread, divine does not do this justice.
Prep time 5 minutes / Cooking time 40 minutes
Best Ever Greens
1 small onion finely diced
3 cloves garlic finely diced
1 glug olive oil
1 knob butter (optional)
1lb chard or greens stalks removed
500ml Knorr vegetable jelly stock
White pepper to taste
Method
In a saucepan add the olive oil, onion and garlic and gently bring up to a medium heat to soften the onion and garlic translucent for around ten minutes. Add the greens or chard and soften for around 5-7 minutes then add the stock to cover the greens. Simmer very gently for around 30 minutes, add the pepper and taste to check the greens are tender, that’s it. At this point you can turn the heat down to very low and leave the greens to stay hot in the stock while you finish off serving the rest of your dinner.
Serve the greens with tongs direct from the stock and then pour the gorgeous stock into a dipping bowl for dipping your corn bread to soak up that glorious flavour, double bonus!
Most Awesome Corn Bread
150g butter
1 glug olive oil
2 onions finely sliced
1 tsp sugar
4 cooked corn on the cob
4 large eggs
350g polenta
90g plain flour
500ml top gold milk
200g grated Parmesan cheese
5 red chillies de-seeded and finely sliced
1 tbsp sea salt and black pepper
1 tsp baking powder
Preheat your oven to 200 degrees. In a frying pan melt the butter and a dash of ooil, add the onions, garlic and gently fry for approx. 20-30minutes, after 20mins add the sugar and cook on until they are wonderfully caramelised, golden brown and sticky, leave to one side to cool slightly.
I love to take my corn off the cob, it really does make a huge difference to the flavour, so holding the cob upright on the board I run my knife from top to bottom cutting off all the kernels. Add these to your onions and cook for a further 5 or so minutes.
In a large bowl place your eggs, milk, baking powder, flour and polenta, season with salt and pepper, add most of the grated cheese reserving 50g for topping the muffins later and the same with the chillies reserve a little for topping later, mix gently but well then add the slightly cooled onion mix.
I either like to use a 8” cake tin or my son’s favourite Pioneer Woman’s flower muffin tin, grease well. Fill your mixture into the tin and bake for approx 35 minutes in your oven, 15 minutes before their ready sprinkle the left over cheese and chillies and return to the oven.
Leave to cool for 10 minutes or so if you can, I am often impatient at this point because I want a warm moist chunk of this delicious cornbread straight form the oven, let alone stop my husband from diving in. The corn bread is best serve immediately from the oven but you can cook in advance and serve on the same day, and it will still be a show stopper.
Geeky Good For You Science Bit…
Beetroot and Beetroot Chard
Organ and blood cleansing, lowers risk of heart disease, helps stimulate and improve overall liver function, full of iron, calcium, magnesium, folate, carotenoids, lutein, high in plant flavonoids and beta carotene supports eye health, vitamins A, C, E, B1, B6, B3, copper, potassium maganese and fiber.
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