Johnny Cakes And Sautéed Field Greens


Johnny Cakes
-1/2 cup flour
-1 cup cornmeal
-1 to 2 teaspoons honey
-1 teaspoon salt
-1 egg, lightly beaten
-1 cup hot almond milk
-1 tablespoon coconut Oil

Sautéed Mixed Greens

-1 lb collard greens
-1 lb kale,
-3 tablespoons olive oil
-6 cloves garlic, minced
-2 T local Honey
-2 C chipotle broth
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1/4 pomegranate Vinegar
-a few dashes hot pepper sauce, optional.


Johnny Cakes
Mix the dry ingredients, then stir in the remaining ingredients. Drop or pour on the hot, greased griddle or drop in iron skillet and fry to golden brown on both sides. Serve with butter and local honey or cane syrup.

Sautéed Field Greens

Rinse collard greens and kale well in a large bowl of cold water.

Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.

In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

Season with the salt, pepper, and vinegar, pour in broth, honey and a few drops of hot pepper sauce, if desired.
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