Once in awhile I feel like going on vegetable vacation.
It doesn’t happen often but I think it’s due to eating the same green veggie side with dinner too many nights in a row. I do switch things up throughout the week, but sometimes I need more change. Sometimes I’m just not in the mood for a salad, or broccoli, or spinach, or kale chips. Yes, I’ve tired myself of kale chips. The horror!
Whenever this happens it forces me to get a little more creative with our veggie sides. This is a recipe I’ve made a few times and we’ve both loved. It sets me back on track when I feel like taking a green veggie hiatus. It’s fresh and flavorful and perfect for summer but it really works in any season.
[cracked pepper goat cheese]
The goat cheese melts between all the layers of the greens creating a lovely creaminess to the dish and also adds a nice bit of tang along with the lemon.
If you’re looking for a way to change up your weeknight greens or just want an easy + crowd pleasing veggie side, this is definitely your answer.
Lemon + Goat Cheese Greens
gluten-free // yields 2 servings
- 1 large bunch collard greens, stems removed
- 3 tablespoons minced shallot
- 1 medium garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1 1/2 - 2 ounces goat cheese
- 2-3 teaspoons extra virgin olive oil
- salt + pepper
Place collard leaves in a stack and make 1/2-inch thick slices in the shorter direction to create ribbons.
Place a medium pot over medium heat with the oil. Once hot add the shallot and cook for about 3-4 minutes, stirring frequently until just starting to brown. Stir in the garlic for about 1 minute and then add in the collard greens and stir.
Reduce heat to low and cover with a lid for about 5 minutes. Stir, then cover and cook for another 3-6 minutes until cooked to your liking. Stir in the lemon juice. Crumble the goat cheese over top and gently stir until the cheese starts to melt and distribute evenly.
Stir in a few pinches of salt and pepper, then taste and add more if needed.
Notes: Feel free to use 2 large bunches of large leaf spinach or a large bunch of lacinato kale mixed with a few handfuls of baby spinach.
I feel like this was a necessary follow-up to Monday’s ice cream sandwiches.