The Power of Cooking at Home
A huge part of why I am a registered dietitian is because of my love of cooking healthy food. While studying for my previous degree in applied mathematics, I always had Rachael Ray’s 30 meals on the TV in the background (this was pre-talk show). From watching her show, I went from just learning how to scramble eggs (yes, don’t judge) to trying new recipes every night. This started the chain reaction that led to my love and passion for food, nutrition, and cooking more at home.
Now, as a registered dietitian nutritionist, I have made it part of my mission to help others get more comfortable cooking more at home. I believe doing so can not only improve health, but it can also reduce your risk for certain diseases. In fact, a recent research study showed that people who prepare and eat 5-7 evening meals at home a week had a 15% lower risk of type 2 diabetes than those who consumed 2 such meals or fewer in one week. Whether it is helping with meal planning, navigating the grocery store, sharing recipes, or doing cooking classes, my personal and educational experience allows me to help my clients where they need it.
Recently, I taught a cooking class featuring Middle Eastern Meals that was reported on in both Loveland Colorado’s Reporter-Herald and The Denver Post. If you read the article, you will learn how much the participants LOVED the collard greens I made. People loved this recipe because it wasn’t anything complicated or extravagant, and it called for a variety of spices that added great flavor to a vegetable they otherwise don’t like or haven’t tried. To get you started, or to help you cook more healthful meals at home, I am happy to share the recipe with you!
Kabul Collard Greens Recipe
• 2 large bunches of collard greens (about 1 pound), stemmed
• 1 tablespoon plus ½ teaspoon kosher salt, divided
• ½ cup fresh-squeezed orange juice
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• 1⁄8 teaspoon ground cardamom
• 1⁄8 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• ½ cup raisins
• Stack 4 to 5 collard leaves on top of each other, roll lengthwise tightly like a cigar, and slice crosswise into 1-inch-thick strips. Repeat with remaining collards.
• Juice orange.
• Make dressing: In a small bowl, whisk together the orange juice, coriander, ginger, cardamom, and cinnamon. Set aside.
• Prep garlic according to instructions.
• Cooking Instructions
• Heat oil in a lidded skillet over medium heat.
• Add the garlic and stir until fragrant, 1 minute.
• Add the collard greens and ½ teaspoon salt. Sauté for 1-2 minutes.
• Add the juice mixture and raisins; toss to coat. Cover, and cook until collards are wilted; about 3-5 minutes.
Remove from heat and serve immediately. Serves 4.
Modified from: http://www.rodalesorganiclife.com/food/kabul-collard-greens.
(Photo courtesy of Loveland Reporter Herald)