My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in collard greens (3)


Lemon + Goat Cheese Greens

Once in awhile I feel like going on vegetable vacation.

Lemon + Goat Cheese Greens |

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!

Lemon + Goat Cheese Greens |

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]

Lemon + Goat Cheese Greens |

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.

Lemon + Goat Cheese Greens |

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 |

Print this!

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.

Lemon + Goat Cheese Greens |

I feel like this was a necessary follow-up to Monday’s ice cream sandwiches.



soup success!!

Slowly, I’m learning how to make soup.  This is exciting!  Last year, I made a recipe from the Clean Food cookbook for Black Eyed Peas + Collard greens.  Apparently, black eyed peas are supposed to bring good luck for the new year.  Somehow, I just learned this last year.

Today, I was in the mood for soup with both collard greens + soaked black eyed peas on hand.  I have seen recipes for black eyed pea + collar soup before, but wanted to put my own spin on things.

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Chris + I love love love Kale.  We eat a full head of kale around 3 times per week or more.  We’re not getting sick of it, by any means, but sometimes a change is nice.  I’ve only eaten collard greens a handful of times, but thought it would hold up really well in a soup.  I’m sure kale would work as well!

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If you want to save money [but not time] boil your beans.  I’ve only purchased about 4 cans of beans in the past 3-4 months.  I try to save on high quality ingredients anywhere I can, and dried beans is one easy way. 

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rinsed + soaked for 8hrs + rinsed + boiled with kombu for ~1.5hrs + drained + rinsed

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I decided to give this a punch of garlic and used 5 cloves.

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I hate when you bust open the garlic and find a million tiny cloves.  Luckily, the other side of the garlic had nice large cloves.

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Black Eyed Peas, Collard Greens, + Tomato Soup vegan! [yields ~6-8 servings]

  • 6c veggie stock
  • 2T olive oil
  • 2 stalks celery, sliced thinly
  • 1 medium/large onion, chopped
  • 5 cloves garlic, minced
  • 1 bunch collard greens, washed + chopped into strips
  • 3c cooked black eyed peas [or 2 cans]
  • 28oz whole peeled tomatoes with juice
  • 2t thyme
  • 1.5t parsley
  • 2t oregano
  • 1t basil
  • pinch of cayenne
  • salt + pepper to taste
  1. In a large pot, add olive oil, over medium heat.
  2. Once heated, add chopped onion and celery, until the onion has browned [~10min].  Be patient and stir every minute or so.
  3. Stir in garlic, thyme, parsley, oregano, basil, s+p and cook for about 30sec, stirring constantly.  Go easy on the salt to start and season more along the way.
  4. Add in peeled tomatoes with the juices + veggie stock, crushing the tomatoes with your hands as you add them in.
  5. Bring to a boil, reduce heat to med-low, add beans + cover with a lid.
  6. Simmer at least 30min, stirring occasionally.
  7. Taste + adjust seasoning, adding more salt + pepper if necessary. 
  8. Add a few shakes of cayenne, if you want a little heat, and stir.
  9. Simmer 5 more minutes, and taste again.
  10. Add collard greens, stir + cover to simmer for 5min.
  11. Serve it up with crusty bread!

*I used a low sodium veggie stock and ending up adding approximately 1.5t salt, in total.  I used around 1/2t ground black pepper and a few shakes of cayenne.  It had a nice kick but not too hot.

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This meal was hearty, but lacking healthy fat.  I solved that by adding avocado on top + toast on the side for some carby goodness.  Another idea would be to add toasted pumpkin seeds.  You could also toast up a piece of bread, spread some plain almond/cashew/pecan butter on top, cut into cubes, and throw on top of the soup.  Too bad I just thought of that now!! 

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It was SO hard to move this bowl of soup to the lightbox without splashing up the sides of the bowl.  Despite the splashed bowl, I love love loved this soup!!  It was slightly thick from the addition of the tomatoes and I loved the crunchy collards.  There was a lot of herby flavor + garlic without being overwhelming.  A definite keeper!

A few updates:

  • I have a new Photography page to give you quick access to my photography 101 posts
  • The VFF Photos page is updated – submit your photos if you want!
  • My latest header design is now up at the lovely Liane’s blog, Please Bring Wine – Totally love her blog name!
  • Be sure to check out the fudgy treat I made yesterday!!

Next thing to update is my recipe page.  It has been too long!!