Last night I decided to try out another of the Happy Herbivore’s recipes (I have and use all but her newest book) and this one was a winner for sure. I would like to try this with kale in place of the collards (my mom and boyfriend both find collards a touch bitter) and perhaps a bit more tomato, as the cornbread topping sucked up a little more of the tomato sauce than I would have liked. However, this is still a really tasty dish, and was a snap to throw together. I’ll certainly be keeping this one handy and will post updates if I come up with any really awesome and exceptionally tasty ideas for this dish (I pull apart and rebuild recipes on a regular basis, so this recipe won’t survive without being tweaked to our household’s tastes).
I’m not sure what your grocery budget looks like, but mine is TINY. One of the ways that I help meet our nutritional needs is by sprouting. I LOVE kitcheny-stuff which is half cooking, half grade four science class and sprouting is indeed a bit of both.
Sprouts are terrific thrown in all sorts of things and it’s fun knowing that even in the coldest part of winter part of our meal was grown by me.