GreensCast  

Huevos Collards

Preparing Huevos Collards is easy, even though there are 3 little preparations required. The presentation and taste are extraordinary.

 
Collards
Ingredients
1½ cups water

2 tablespoons olive oil

1 package (16 ounces) frozen chopped collard greens

1 huge onion (or 2 large) onions—about 2 cups, chopped

¼ cup lemon juice

1 tablespoon balsamic vinegar

2 tablespoons orange marmalade

⅛ teaspoon baking soda

1 teaspoon basil leaves

½ teaspoon cumin

Salt substitute, crushed red pepper, and freshly ground black pepper to taste

Preparation
·        In a large heavy pan or Dutch oven, heat ½ cup water with the oil until it is very hot.

·        Add the greens and onions.  Cover and cook five minutes.

·        Add the remaining ingredients and cook until almost all the liquid has evaporated.

 
Huevos
Ingredients
Non-stick cooking spray

1 pound smoked sausage (in casing), chopped

8 eggs

1 cup (4 ounces) sharp cheddar cheese, cubed

Preparation
·        In a large sprayed skillet, cook the sausage. 

·        Scramble the eggs with the sausage.  When the eggs start to firm, add the cheese.

·        Continue to cook and scramble until the eggs are set and the cheese has melted.

 
Tortillas

 
Ingredients
8 flour tortillas (burrito size)

Preparation
·        Warm the tortillas for a few seconds in the microwave.

Equipment/Utensils
Dutch oven with lid • Thick skillet      

Warming Tortillas

·        You may warm an entire pack of tortillas in the microwave in the pack.  (Remove the metal tie!)

·        There are some neat warmers available, which are useful for warming smaller amounts.

Here’s an easy and quick method to warm 2-3 tortillas:  place them on a microwave-safe dinner plate and invert another plate on top.

About Paul's Recipe

Paul has prepared Huevos Collards many times for large numbers of people.  This recipe is his original idea, and he has not referred to any other recipe as he developed it.

He has tested it thoroughly, but he continues to change it.  Sometimes he places a wilted or tender fresh collard leaf on top of a tortilla before he adds the eggs when he is assembling a wrap. 

Also he has been using fresh chopped collards instead of the frozen ones.

Listen to the November 19,2007, GreensCast for more details.