Tag Archives: vegetarian

Mom’s Spicy Savannah Collard Greens


Mom watching one of the thousands of soccer games
throughout the years.

My mom is an art professor and a wildly creative artist. She moved to the south after I left for college–she resides in a house with a porch in Savannah, Georgia. Savannah has a rich history–one including all the mystery of a southern port–the location that inspired “Midnight in the Garden of Good and Evil.”

Savannah is lovely, but it’s not always as sparkly as Paula Dean’s “just add butter” recipes. It also has a long messy history of violence and crime. While we acknowledge that, today we’ll stick to the non-controversial universally-loved aspect of the south, the food.

If you’ve visited the south and been to any traditional southern restaurants, chances are you’ve been exposed to collard greens. Collard greens are eaten on New Year’s day alongside black eyed peas and cornbread to ensure wealth in the coming year. The leaves are supposed to represent folded money.*

If it weren’t enough reason to eat collard greens to participate in this southern tradition and enjoy them for flavor, they have their share of health benefits.

Spinach eating Pop-Eye would approve of my mom’s collard green recipe–not just because mom is sweet like Olive Oyl–but collard greens are known for their cancer fighting agents–at least according to the veggie worshiping researchers at UC Berkeley.

Spicy Savannah Collard Greens Ingredients

  • 1 large Chopped onion
  • 3 cloves garlic
  • Mushrooms, peppers (optional)
  • Olive oil
  • 1 tsp red pepper flakes
  • I lb chopped Collard greens
  • Veggie broth, 3 cups and chopped fresh tomatoes or 28 oz can chopped tomatoes with juice (organic low sodium the best)
  • Hot pepper sauce to taste (optional)
  • Salt and peper to taste
  • If using fresh tomatoes add in toward the end.

Mom’s spicey collard greens instructions

  1. Lightly saute onion and garlic (and mushrooms green or red pepper if used) in olive oil
  2. Add in crushed red pepper flakes
  3. Add chopped greens,
  4. Cook another minute
  5. Add  broth/ canned chopped tomatoes
  6. Simmer and season for about 45 minutes until greens are soft.

Always better when enjoyed with an innocent glass of red wine

How do you enjoy collard greens? Please feel free to add your own recipe below!

more photos

Mom holding my Cousin Kate’s one year old daughter
beautiful baby Finley

This photo was taken two weeks ago at the Nike Women’s Marathon at 6am
in San Francisco. My mom generously cooked dinner for me that night
when I hobbled around the apartment. Glad to report this was after an
afternoon of spa mani pedis. She’s coming to visit the bay again in early
December and I intend on showing her the foodie side of the East Bay.

My mom is my hero. She has a unique softness about her. She never wants to hurt anyone’s feelings or burden anyone. She would give me or my brother the shirt off her back. It’s rare you meet people that are so strong yet so soft. That’s my mom.


Moon Mushroom Burgers


Today I came home to Jacob who was starving.

I am pretty zany about mushrooms. They are dense with rich flavors and can make any dish creamy without the fat from heavy dairy.

That being said, yesterday I made Dreamy Mushroom Stew. This is perfect for a winter night I suggest you get your tupper-ware ready because you will have leftovers.

After I made Dreamy Mushroom Stew–I decided to turn my concoction into a vegetarian burger lunch for Jacob and myself.

Here’s what ya need for Part 1 for Dreamy Mushroom Stew

1 crock-pot (if you don’t have this you can just use any old big pan).
1 chopper or blender.
2 Cups interesting mushrooms (shitake, portobello, porcini).
1 square of mushroom bourguignon cube (I purchased this and the mushrooms from here).
1 cup skim or light milk.
1/4 cup all-purpose flour.
1 serving rice noodles (optional).
spices (salt/pepper).
herbs (if you have oregano, some basil, some cilantro).
handful of shallots.
fresh garlic (or I get mine jarred from Trader Joe’s).
olive oil.
1 giant leek (half chopped, half left whole).

1.Sautee the mushrooms in the shallots+olive oil+garlic.
2.Pour a cup of water into the heated crock pot.
3.Blend mushrooms (not too pureed).
4. Add leeks, chopped in addition to big leek for flavor.
5.Put in crockpot with all other ingredients and set on high for 3 hours stirring intermittently and tasting for seasoning.

Part 2: Moon Mushroom Burgers

The stoup I made (cross between a stew and a soup) was good but it was A LOT. So when it came time for lunch I turned a Moosewood CookBook recipe for lentil walnut burgers into my own creation.

This is VERY EASY!

Extra ingredients you need here is 2 tablespoons olive oil, 1/2 cup bread crumbs (regular or Panchenko is fine too) and 2 egg whites.

1.Get one handful of Dreamy Mushroom Stew (should be very thick from the rice noodles) and pack it into a ball two inches in diameter.
2. Roll this in the egg whites.
3. Roll in a generous amount of bread crumbs until skin of stew is covered in bread crumbs.
4. Put in olive oil and roll around until all sides are nicely browned.
5. Repeat!

I served this with a lovely light salad and condiments of Ketchup, Japanese Hot Sauce, and Brown Grain Mustard.

Use your imagination here….and Enjoy!