Greens / veggies 

 

Sautéed greens with garlic 

 

This is a side that you can serve with fried rice, beans and rice, lentils and rice or whatever you want! It takes like 5 min to prepare! 

 

Some leaves of whichever greens you have/prefer (Kale, collard greens, chard, spinach) 

Water 

Oil 

Garlic 

Salt to taste 

 

Heat up water and bring to a boil in a small pot 

Strip the leaves off of the stem and chop or tear it with you hands 

Boil for about 5 min 

Strain the greens 

Add some oil and chopped or whole crushed garlic to the pot where you cooked the greens 

Sautée for a bit 

Add salt and serve! 


 

Spinach egg cake (Ana María) 

 

This type of “egg cake” or torta is prepared a lot in Colombia, you can eat by itself or with rice and beans or lentils or meat. You can prepare this with chard too! 

 

For 8 servings 

Half a pound of spinach 

3 beaten eggs

1/4 cup of milk 

1/2 wheat flour 

3 tbsp butter + 1 tbsp to grease pan

Salt and pepper to taste 

 

For the “hogao” (this is a sauce that’s the base for cooking in Colombia) 

5 stems of scallions

2 big tomatoes

2 dientes ajo picados

Salt, pepper, cumin to taste 

 

You can do this without the hogao too! 

 

Cook the spinach in water for 10 min with a bit of salt, strain it and squeeze out the water 

Finely chop the ingredients for the “hogao” (you can also shred them for a finer consistency) 

In a pan with a bit of oil, fry the scallions with salt, pepper and cumin until transparent 

Add tomatoes and garlic and more spices if needed 

Cook at medium heat until tomato is soft, take off of the fire and keep to a side 

In a bowl, mix the hogao and the spinach 

Add melted butter (needs to be at room temperature), stir and add spices to taste

Beat the eggs with the milk, a bit of salt and pepper and add to the mix 

Add the flour and mix until there are no clumps 

The mixture must be thick and firm, if too liquid, add more flour 

Heat up a pan to medium heat and melt a tbsp of butter, spread the butter all over the pan 

Sprinkle with a bit of flour and mix with a brush or spatula 

Put the mix in 

Cover and cook for 25 min or until well cooked 

Let it cool for 10 min before serving 

You can cut it up in the pan, or take it out of the pan


 

Roasted root veggies 

 

  1. Potatoes

Carrots

Onions

Radishes

Apple

Garlic

Salt and pepper

Oil

Salt, pepper 

 

  1. Potatoes

Rosemary

Salt, pepper

Olive oil

 

  1. Beets

Olive oil

Salt, Pepper

Eat with fresh cheese once the beets are done and drizzle some honey on top if you have some.

 

Preheat the oven to 350-375. Cook for about an hour.

 

Crunchy garden salad. (Rebekah Heikkila)

 

Spinach or mixed lettuce greens, pumpkin seeds, julienned carrots/beets/apples, and balsamic vinaigrette.

 

Curry Peanut Soup (Helen Westall) 

 

3 tbsp butter or margarine 

1 small onion, chopped fine 

1 carrot, chopped fine 

2 celery stalk, chopped fine 

1 tsp curry powder 

2 tbsp whole wheat flour 

4 cups vegetable stock 

½ cup peanut butter 

2 tbsp ketchup 

2 tsp worshestershire sauce 

1 cup cooked brown rice 

 

Sautée onion, carrot and celery. When softened, add curry powder and flour. Add stock, simmer for 15 min then stir in peanut butter, ketchup and sauce. Cook for a bit longer until a bit thicker, then mix in rice. 

We are the nascent art collective at College of the Atlantic
We usually work in the printed, face-to-face media + human chit chat
 [ but times are a changing ]
So we've crafted this smashin' virtual common room
Pls engage, love, share with friends and share with us
- Share your work dude - 

Sign-Up to Our Newsletter

2020 created by HelaCell, College of the Atlantic