Quick skillet dinner with greens & potatoes
This was all stuff I needed to use or just had on hand, and it came together really well and with minimal time and effort.
4-5 small potatoes (would have been good with more, too, or with leftover pasta)
2 cloves garlic, minced
oil
2 Tbsp. spice blend (I used original Mrs. Dash with lots of paprika, some salt, cumin, black mustard seed, and black pepper)
1 small bunch collards, cut into ribbons
about 1 cup frozen mixed vegetables (carrots, corn, peas, and green beans)
1/2 cup grated jack-style vegan cheese
Cut the potatoes into french-fry shapes, toss with oil, and bake at 400 (toaster oven is perfect for this) until tender and browned.
Meanwhile, saute the garlic with the spices and then add the collards. Cook until almost tender, then add in the frozen vegetables. When they're done, add in the potatoes and the cheese. Toss well to blend and cook a few more minutes to melt and distribute the cheese.
If I'd had some canned beans (pinto, kidney, black) I would have added them for some more protein, but at least I'm getting my greens...
4-5 small potatoes (would have been good with more, too, or with leftover pasta)
2 cloves garlic, minced
oil
2 Tbsp. spice blend (I used original Mrs. Dash with lots of paprika, some salt, cumin, black mustard seed, and black pepper)
1 small bunch collards, cut into ribbons
about 1 cup frozen mixed vegetables (carrots, corn, peas, and green beans)
1/2 cup grated jack-style vegan cheese
Cut the potatoes into french-fry shapes, toss with oil, and bake at 400 (toaster oven is perfect for this) until tender and browned.
Meanwhile, saute the garlic with the spices and then add the collards. Cook until almost tender, then add in the frozen vegetables. When they're done, add in the potatoes and the cheese. Toss well to blend and cook a few more minutes to melt and distribute the cheese.
If I'd had some canned beans (pinto, kidney, black) I would have added them for some more protein, but at least I'm getting my greens...