I wanted to do something with the collard greens I just bought at the store. One of the best recipes I ever created using these greens had a bit of brown sugar, black eyed peas and sliced lean ham and was for a project creating healthier African-American recipes. But I was out of the latter two items so had to think of something new. Apples, onions and walnuts came to mind and they were on hand.
This warm salad was very easy to make. Start with a large pan over medium-high heat and add a little olive oil. Saute sliced onion (1), apples (2) and walnuts until golden brown, about 3-4 minutes, stirring often. Add the frozen chopped collard greens (1 bag) and cover and cook until tender, about another 8 minutes over low heat. Season with fresh lemon juice and fresh ground pepper and serve warm.
This warm salad went with lasagna - dinner was ready in 15 minutes. (Lasagna was defrosted and reheated from another night.)
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.