TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	collard greens	907.185	grams	None
	garlic	6.0	cloves	None
	bell pepper	0.5		None
	jalapeños	2.0		None
	eggs	3.0		None
	grapeseed oil	3.0	Tbsps	None
	salt	0.25	teaspoons	None
	pepper	0.25	teaspoons	None

collard greens

Qty: 907.185

Metric: grams

Price: None

garlic

Qty: 6.0

Metric: cloves

Price: None

bell pepper

Qty: 0.5

Metric:

Price: None

jalapeños

Qty: 2.0

Metric:

Price: None

eggs

Qty: 3.0

Metric:

Price: None

grapeseed oil

Qty: 3.0

Metric: Tbsps

Price: None

salt

Qty: 0.25

Metric: teaspoons

Price: None

pepper

Qty: 0.25

Metric: teaspoons

Price: None

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Instructions

Step 1: Preheat your oven to 375 degrees. Begin by roasting the garlic, jalapenos and bell pepper. Leave the skin on the garlic cloves, wrap in tin foil and place wrapped garlic and all peppers on a cookie sheet; roast for 20 - 25 minutes, until veggies look puffy and skin is browned and flaying away from the flesh of the peppers. A few minutes after putting the garlic and peppers in the oven, open both bags of collard greens, spread the greens over a cookie sheet and place in oven for 12 minutes with the roasting peppers in order to thaw the greens.

Ingredients:

• collard greens
• whole garlic cloves
• bell pepper
• jalapeno pepper
• peppers
• cookies
• garlic
• greens
• spread
• wrap

Equipment:

• baking sheet
• aluminum foil
• oven

Step 2: Remove the greens and roasted veggies from the oven; allow to cool. While cooling, crack the eggs into a large mixing bowl. Beat eggs, add the grapeseed oil and stir. Once the greens are cool enough to handle, take large handfuls of the collard greens and squeeze all the water out of them over the sink. Once the water is squeezed out, put the handfuls in the mixing bowl with the egg. Do this for all of the collards.

Ingredients:

• collard greens
• grape seed oil
• greens
• water
• egg

Equipment:

• mixing bowl
• oven

Step 3: Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces.

Ingredients:

• peppers
• seeds

Step 4: Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic.

Ingredients:

• whole garlic cloves
• garlic

Equipment:

• aluminum foil

Step 5: Add chopped peppers and garlic to the mixing bowl with the collards and egg.

Ingredients:

• collard greens
• peppers
• garlic
• egg

Equipment:

• mixing bowl

Step 6: Add salt and crushed red pepper to the mixing bowl. Using a fork, mix everything together until everything is coated with egg.

Ingredients:

• red pepper flakes
• salt
• egg

Equipment:

• mixing bowl

Step 7: Line a baking sheet with parchment paper. Turn the collard mixture out on top of the parchment paper. Using a fork, press mixture firmly into the parchment paper. There is enough in this recipe to cover a 12 x 17 baking sheet, though be prepared to do a lot of pressing in order to evenly disburse the mixture over the full sheet.

Equipment:

• baking paper
• baking sheet

Step 8: Bake in the oven for 30 35 minutes until the edges are just barely beginning to brown and the collards feel dry and firm to the touch.

Ingredients:

• collard greens

Equipment:

• oven

Step 9: Allow to cool and pulling the edges of the parchment paper, place on a chopping block. Chop the bread into desired sizes. This makes 12 decent sized squares. Use for sandwiches, paninis, personal-sized pizzas or eat plain as a snack.

Ingredients:

• bread

Equipment:

• baking paper