What to do with leftover collard greens.

I cannot tell you how big these darn things are! Is this normal? *laughs* I measured one, 16 BIG inches long. Like giant elephant ears. Turned 2 leaves into collard chips (rather tasty!) but still had a couple of leaves left.

Along with other produce from the farmer's market that needed to be cooked as well, I decided to add quinoa with pumpkin seeds as a tasty side.

Pork mixture:
2 pork chops cubed
1 egg
1/2 cup whole wheat flour

Vegetable mixture:
2 bunches broccoli sliced
2 cups sliced collard greens
1 onion sliced
1/4 cup raw apple cider vinegar

1/2 cup quinoa
1 1/4 cup water
1/2 cup pumpkin seeds
salt for taste

Soak cubed pork in egg for 15 minutes, add cube pieces to flour and coat well.

In small saucepan, add quinoa, water and pumpkin seeds and bring to a boil. Cover and reduce to simmer for 20 minutes.

Cook pork on medium high temperature until cooked, add vegetable mixture and continue to cook for 15 minutes. Pour apple cider vinegar over mixture, turn off stove and let sit for 5 minutes before serving.

Serve with a smile! :)


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