Supporting Local: Collard Greens & Eggplant Pizzas

While home with a bout of food poisoning, I watched  Food Inc., a documentary about the scary goings-on in our monopolized food industry.  Especially being in that condition, I was greatly inspired to be better about supporting local farms and buying organic. I am no longer going to be an idiot consumer!  (See?  Even food poisoning can be a blessing!)

I did a few google searches and came across Irv & Shelly's Local Organic Delivery Service. For $30 I got a mix of fruits & vegetables delivered that have lasted me two weeks! Amazing!


And while you can pick and choose certain items, I kinda wanted to be surprised. I got: pluots, cantaloupe, peaches, beets, arugala, mini yellow squash, green beans, eggplant and a tomato.


I also got collard greens. COLLARD GREENS!??  I was hoping I might get something that might be a challenge! I've never had collard greens in my life so it was fun to make them for the first time. (And boy, oh boy, are they delicious!!!)

So here's a couple of ideas for collards and eggplants!  I used a recipe I found off of All Recipes for the collard greens and I just kind of 'winged it' (wunged it? wang it?) with the eggplant pizzas.  I have to say they were really good & super easy!!  :)

These are collard greens.  (So that's what they look like!)  You chop them into 2 inch pieces and mince two cloves of garlic.

In a large pot on med-high heat, you chop up and fry bacon until it's crisp. Add chopped onions until tender.  Throw in the garlic until fragrant.



Throw in the collards and saute until the greens begin to wilt.

Like so!

Add the chicken broth and spices.  Cover & simmer for 45 minutes.  I hear it's great to eat with cornbread.  As my sister said the Nashvegans say, "I like my collards with some sop in 'em."

The eggplant pizzas are sooo easy!  :)

Turn those little guys on their sides.  Chop off their green stems and slice them lengthwise in 1/2 inch pieces.  Fry them on both sides with some olive oil (I used bacon grease from the collards) for a few minutes per side.

  Add tomato slices & a few pieces of fresh basil.

 Betty Basil plant has been lookin' so pretty lately!!

Organic tastes delish!!!  :)

Then add some pizza sauce & mozzarella. 

Bake at 425 until the cheese is melted & bubbly.

And forget to take a picture of the finished results.

*sigh*

I didn't forget to take a picture of this little guy though!

A Chocolate Chip Cookie Dough Cheesecake Brownie Bar.

It's a mouthful... a delicious, delicious mouthful.  :)

Recipes below-- And please don't forget to check out Food Inc and Irv & Shell's Organic Delivery Service!  They're awesome!  :)

IN JOY!!!  :)

Love,

MandiC.

COLLARD GREENS RECIPE


INGREDIENTS:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

In a fairly large pot heat the oil over med-high heat.  Chop up the bacon and throw into the pot.  Cook until crisp.  Add onion and cook for about five minutes, until tender. Add garlic and saute until fragrant. Add collard greens, and fry until they start to wilt.


Pour in chicken broth and add spices.  Reduce the heat to low, cover, and simmer for 45 minutes, or until greens are tender. IN JOY!  :)
EGGPLANT PIZZAS
INGREDIENTS:
2 small eggplants 
1 T. olive oil or butter
1 medium tomato, sliced
10-12 fresh basil leaves
1 cup pizza sauce  (Try to find organic!)
1- 2 cups of Mozzarella Cheese (I used 12 cups cause cheese is my middle name)
 
Chop off the green stems on both eggplants.  Slice those guys lengthwise in half inch slices.  In a tablespoon of olive oil or butter fry the eggplant in a skillet for 3-5 minutes per side, or until nice & browned.
 
Lay the eggplant onto a greased baking sheet.  Cover with tomato slices & basil leaves.  Spoon the sauce evenly onto each eggplant slice.  Cover with cheese and bake on 425 until the cheese is melted & bubbly.