Midwestern Collard Greens
Servings: 3-4 People
4 cloves garlic
Rinse collard green leaves and set over paper towels to dry. Chop into large pieces, ~3 pieces per large leaf, discarded the large and tough stems on the lower part of the leaves. Bring a large pot of water to a boil, and salt liberally. Add collard greens and return to a boil. Cover and let simmer for 20 minutes. Remove collard greens from pot, and drain; set aside.
Return the same pot (now empty and dry) to the stove; add olive oil. Heat over medium-high, and add onion and garlic. Cook, stirring, for 2 minutes or until onions are translucent and garlic is golden, but not browned. Add beer and stir to deglaze. When all liquid has evaporated, add collard greens back to the pot. Stir and add grapes, beans, and herbs. Salt and pepper to taste.
Cook for 5 more minutes. Remove from heat and serve warm.
BBQ Chicken Burgers
Servings: 2 People
Heat oil over medium-high in a medium skillet. Add onion, pepper, garlic, jalapenos, and salt and pepper to taste. Saute, stirring occasionally, for 5 minutes. Remove vegetables and place on a large plate. Place in freezer for 5 minutes, or until cooled.
Place ground chicken in a mixing bowl. Add BBQ seasoning, cooled vegetables, 1 tsp each salt and pepper; mix thoroughly by hand. Form into 2 round patties. Spray large grill pan, or saute pan, with nonstick cooking spray. Heat over medium; add patties and cover. Cook approximately 5 minutes, flip and cover. Cook an additional 5 minutes, or until no longer pink in the center. Spread each patty with 1/2 Tbs BBQ sauce and serve.
Optional: If you want to go low carb, the meal can end here. Otherwise, feel free to melt one slice of pepper jack cheese on top of the patty. Place between two slices of toasted bread and add the condiments of your choice (e.g., lettuce, tomato, onion, BBQ sauce, etc.)