Tag Archives: collard greens

Homemade Sauerkraut with Jalapeño & Collard Greens

Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com

Making homemade sauerkraut with jalapeño pepper and collard greens may sound a bit out of the ordinary, but the flavor combination is pretty darn awesome. The jalapeño pepper gives it a bit of kick (and you can customize how hot it is) along with a punch of nutrition (like phytonutrients, vitamin C and folate) from the collard greens.

Why’s homemade sauerkraut so awesome? It’s easy to make, promotes gut health and is really easy to make at home. The type of fermentation used for homemade sauerkraut is called lacto-fermentation; Lactobacillus bacteria produce the familiar tangy flavor that kraut aficionados love.

One tip: use caution when handling hot peppers and if you have particularly sensitive skin, you may want to use gloves. I didn’t have any when I went to make this homemade sauerkraut so I put my hand in a small ziptop baggie instead.

Ingredients for Homemade Sauerkraut with Jalapeño & Collard Greens

  • 1/2 of a large head of cabbage, sliced thinly (about 4 cups)
  • 3 large collard leaves, sliced thinly
  • 1 jalapeño pepper, seeded and minced
  • 1 Tablespoon sea salt

Materials for Homemade Sauerkraut with Jalapeño & Collard Greens

Directions for Homemade Sauerkraut with Jalapeño & Collard Greens

  1. Thinly slice the cabbage, and put it in a large bowl.
  2. Remove the tough center stem from the collard leaves and thinly slice them. Add them to the bowl.  Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com
  3. Prepare the jalapeño pepper: if you want more heat, leave the inner membrane and seeds intact. For a milder flavor, remove the inner white membrane and seeds. Remember not to touch your face or any other sensitive bits until you wash your hands. Add to the bowl.
  4. Mix all the veggies in a large bowl and sprinkle with the salt. Use your hands to squeeze and crush down the veggies until they are slightly wilted. Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com
  5. Load into two pint-sized Mason jars, packing down the veggies firmly.
  6. Once all the veggies are loaded, if the liquid doesn’t completely cover them, mix 1 cup of water with 1 teaspoon of salt in a cup and pour enough in the jar to cover the veggies. You may want to find a small jar to weight down the veggies (if using wide-mouth Mason jars, a 4 oz. jelly jar will fit). Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com
  7. Leave uncapped and cover with a kitchen towel. Keep in a dark cabinet for 1-2 weeks. Check on the liquid level every 1-2 days and top it off if it’s dropped with more salt water (1 cup water : 1 teaspoon salt).
  8. It’s done when the veggies have reached a tart flavor that’s pleasing to your palate – usually 7-14 days depending on climate. Some folks let their sauerkraut ferment far longer. It’s really up to you!

Have you ever made homemade sauerkraut?

Homemade Sauerkraut with Jalapeño & Collards | stupideasypaleo.com

 

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls | stupideasypaleo.com The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients for Paleo Fresh Spring Rolls

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions for Paleo Fresh Spring Rolls

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside. Paleo Fresh Spring Rolls | stupideasypaleo.com
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved. Paleo Fresh Spring Rolls | stupideasypaleo.com
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better. Paleo Fresh Spring Rolls | stupideasypaleo.com
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. Paleo Fresh Spring Rolls | stupideasypaleo.com Next, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). Paleo Fresh Spring Rolls | stupideasypaleo.com On top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com Once you’ve rolled over once, fold in the sides and then finish rolling all way down. Paleo Fresh Spring Rolls | stupideasypaleo.com
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired. Paleo Fresh Spring Rolls | stupideasypaleo.com