Thin-sliced collard greens Soaked and boiled chickpeas One boiler onion thin-sliced Two cloves of garlic minced couple dashes of black pepper couple dashes of cayenne powder
Combined ingredients in skillet and saute in olive oil on medium until collards become limp, but before they turn black. Won't take long cuz it's all either pre-cooked, thin-sliced, powdered or minced.
Brown rice pre-soaked (extra soft but not mushy, superior texture and flavor, esp when cooked with oil), simmered 35 minutes with bayleaves from a grove in Marin and a tbsp of sesame oil.
(Fuzzily pictured dish are leftovers from the same dish last night)
GREAT pics, love the bay infusion idea.. i like to do that with cream and make dessert whipped cream for pumpkin pie, etc.
did you use any oil on the initial saute? if so, try infusing it by roasting whole garlic cloves and toasting some cardamom/fennel seed/star anise type of spice.. let the oil and those ingredients infuse on medium heat until the garlic gets nicely browned, then when you cooked the rest, you are cooking it in a garlic-spice-infused oil. like indian curry difference between powdered garam masala vs oil-infused with garam masala whole seeds.
Yeah I used olive oil which I had first infused with the black pepper before saute'ing. I often saute with different spice-infused oils, and want to try your suggested combo soon.
