Wednesday night dinner:
Collards looked great at the store, so Debashis washed, stemmed, chopped, blanched then sauteed them in olive oil with salt, sugar, and garlic.
We ate them along with some olive oil roasted asparagus, zuchinni, garlic, onions and Quorn meatballs thrown into a cast iron skillet.
This was served on top of delicious grits with creamed cashews from chef Bryant Terry as featured in March's Sunset. Debashis modified the recipe by lightly toasting the grits first, and adding a veggie bullion cube to the water to make the broth. Without thinking, we made another vegan dinner (except the Quorn meatballs).
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