(Recipe) Collard Vegetable Stew

Makes about 3 quarts, 10-12 servings
Takes about 1 hour plus chopping time (also allow 4-6 hours soaking time)

Ingredients

• 1 bunch of collard greens, center rib separated, leaves chopped into approximately one inch squares, and ribs into 1/4 inch lengths.

• 6 roma tomatoes, diced, or 1 fifteen ounce can of diced tomatoes

• 1 yellow or red bell pepper, diced

• 1 medium white onion, finely chopped

• 1 cup chopped fresh parsley, stems included

• 1 teaspoon dry thyme
  

• 4 bay leaves

• 1 cup split peas -- yellow, green, or both

• 1 cup of brown rice, or your favorite whole grain rice

• 1/4 cup olive oil

• 1.5 - 2 quarts water or vegetable stock
  

Optional Ingredients for Individual Servings

• Salt and additional seasonings, including fresh or granulated garlic
  

• 1/3 link Tofurky Italian Sausage (vegan, contains soy)

• Wedges of fresh tomato and fresh parsley
  

Procedure

Soak the rice and split peas separately for 4-6 hours or as indicated on the package. Discard the soaking water and rinse. Cook the rice as indicated on the package. For the split peas bring 3 cups water to a boil, add 1 tablespoon olive oil, 1 teaspoon thyme, and add the split peas. Cook over low heat, stirring occasionally and cook until very tender, about 45 minutes. Add more water if needed. If peas create foam, remove it as desired. Peas should create a broth as they near completed cooking. Remove the bay leaves when cooking is complete.

Meanwhile, bring 2 cups water. Add the collard veins, stir, cover the pot, and lower the heat. After 2 minutes add the collard leaves and cook for an additional 3 to 4 minutes, turning the greens frequently. Turn off heat and leave covered for 2 minutes. After that remove cover and continue to turn occasionally as pot cools.

Saute the onions in a large pan over low heat using 1 tablespoon olive oil, stirring frequently. After 3 minutes add the bell pepper, continuing to stir. After 4 additional minutes add the tomatoes. If using fresh tomatoes continue to saute an additional 2 to 3 minutes. Turn off the heat and thoroughly mix in the parsley.

Mix the sauteed mixture into the collards. When the peas and rice have finished cooking and are cool enough to pour, add them with the pot of vegetables, including the broth made by the peas.
Add 2 tablespoons of olive oil and mix thoroughly.

Add water as needed to create the desired consistency.

Refrigerate when the stew cools down.

Notes

Flavor is best after stew is refrigerated overnight.

Stew may be eaten hot or cold or anywhere in between. It generally requires less added salt when eaten cold.

You can double the amount of greens if you want to increase the nutrient density of this stew.

Kale can be added or substituted for the collard greens.

If any stew remains after 5 days it can be frozen into freezer safe containers.

Individual Serving Options

Salt and seasoning as desired, including garlic, fresh or granulated, as desired.

Stir in 1/3 diced Tofurky Italian Sausage link (vegan) . This adds moderate spiciness to the stew. For those who eat meat substitutes this adds quite a wow factor. 1/3 link adds almost 10 grams of protein.

Top with a ring of tomato wedges and sprinkle a tablespoon of fresh parsley across the center if desired.

© 2010 Charles Farrier
Veggie World Cooking