You read the title of this post correctly: grilled .... collard ... greens. !!!!!
It all started as a red bean gumbo and evolved into a zany preparation that I had never even considered. But let me back up a bit...
Here are the recipes from our Sunday dinner.
Bulgur Picnic Salad
Adapted from Veggie Life magazine
1 tablespoon olive oil
1 tablespoon cider vinegar (plus more to taste)
2 tablespoons mayo or miracle whip (plus more to taste if you like)
Salt and freshly ground pepper
1 15-oz can red kidney beans, drained and rinsed
1 red bell pepper, chopped
2 carrots, chopped (I used a big handful of shaved carrots)
8 French breakfast radishes or 4 regular radishes, thinly sliced
1/2 cup parsley, chopped
3 cups cold Seasoned Bulgur (recipe below)
1/3 cup feta cheese, crumbled
In a large bowl, whisk the olive oil, vinegar, mayo, and salt and pepper to taste. Taste the dressing and if you want more acid, add additional vinegar. Stir in the beans and let them sit for about 5 minutes to absorb the flavors of the dressing.
Add the bell pepper, carrots, radishes, and parsley to the bowl and stir to combine. Add the prepared bulgur and stir. Taste the salad and see if you'd like to add additional vinegar, mayo, or salt and pepper. Serve at room temperature, garnishing each serving with some feta cheese.
Seasoned Soft Bulgur
2 cups veggie broth
1 yellow onion, finely chopped
1/2 teaspoon salt
1 cup bulgur
Combine the broth, onion, and salt in a medium saucepan and bring to a boil. Add the bulgur, cover, and reduce the heat to low. Cook for 10 minutes, then remove from heat and let sit, covered, for an additional 10 minutes. Fluff with a fork to incorporate the onion evenly. Allow to cool to room temperature and use immediately or refrigerate until you are ready to use.
Grilled Collard Greens
Adapted from The Ethnic Vegetarian
1 bunch collard greens, washed, center rib removed, sliced into one-inch slices
4 tablespoons water
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne pepper
Heat the grill over medium heat.
In a large bowl, combine all ingredients, stirring well. Prepare four pieces of aluminum foil, each about 24 inches long. You are going to make two foil packets. Stack two pieces of aluminum foil and pile half the greens mixture (including some liquid) into the middle of the foil. Fold the long sides up to meet one another in the middle and fold the foil over twice in 1/2 inch folds to seal. Fold the short edges in toward the center and roll down in 1/2 inch folds to seal. Repeat these steps with the remaining two pieces of foil and the rest of the greens mixture.
Place the packets on the grill and cook for 15 minutes. Open one of the foil packets, using tongs and an oven mitt, to test for doneness. You want your greens to retain some structure but be soft and and cooked through.