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Gluten Free & Flour-Less Bread w/ Collard Greens

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30 Southern
spoonacular Score:80%

Spoonacular Score: 80%

 

Gluten Free & Flour-Less Bread with Collard Greens could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. This recipe serves 12 and costs 40 cents per serving. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 75 calories. Head to the store and pick up pepper, eggs, grapeseed oil, and a few other things to make it today. 1 person were impressed by this recipe. Only a few people really liked this Southern dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Try Gluten-Free Peanut Flour Banana Bread, Chickpea Flour Banana Bread (gluten free!), and Almond Flour Pumpkin Bread (Gluten Free!) for similar recipes.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Thomas Schmitt Estate Riesling Kabinett. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.

Thomas Schmitt Estate Riesling Kabinett

Moderately light-bodied with aromas of Granny Smith apples, our Kabinett is crisp and lively on the palate. Perfect on its own or as a complement to mild cheeses, salads, shellfish and poultry.

» Get this wine on Wine.com

Ingredients

Servings:
32 ounces
32 ounces frozen collard greens
frozen collard greens
6 cloves
6 cloves garlic
garlic
0.5
0.5  red bell pepper
red bell pepper
2
2  jalapeños
jalapeños
3
3  eggs
eggs
3 Tbsps
3 Tbsps grapeseed oil
grapeseed oil
0.25 tsps
0.25 tsps salt
salt
0.25 tsps
0.25 tsps crushed red pepper
crushed red pepper
32 ounces frozen collard greens
32 ounces
frozen collard greens
6 cloves garlic
6 cloves
garlic
0.5  red bell pepper
0.5
red bell pepper
2  jalapeños
2
jalapeños
3  eggs
3
eggs
3 Tbsps grapeseed oil
3 Tbsps
grapeseed oil
0.25 tsps salt
0.25 tsps
salt
0.25 tsps crushed red pepper
0.25 tsps
crushed red pepper

Equipment

baking paper
baking paper
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven
aluminum foil
aluminum foil
baking paper
baking paper
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven
aluminum foil
aluminum foil


Instructions

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. 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. Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces. Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic. Add chopped peppers and garlic to the mixing bowl with the collards and egg. Add salt and crushed red pepper to the mixing bowl. Using a fork, mix everything together until everything is coated with egg. 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. 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.40
Ingredient
32 ounces frozen collard greens
6 cloves garlic
½ red bell pepper
2 jalapeños
3 eggs
3 tablespoons grapeseed oil
¼ teaspoons crushed red pepper
Price
$3.00
$0.40
$0.30
$0.12
$0.72
$0.27
$0.03
$4.84

Nutritional Information

Quickview
75 Calories
3g Protein
5g Total Fat
5g Carbs
31% Health Score
Limit These
Calories
75k
4%

Fat
5g
8%

  Saturated Fat
0.73g
5%

Carbohydrates
5g
2%

  Sugar
0.71g
1%

Cholesterol
40mg
14%

Sodium
78mg
3%

Get Enough Of These
Protein
3g
8%

Vitamin K
331µg
315%

Vitamin A
4046IU
81%

Vitamin C
36mg
44%

Manganese
0.53mg
27%

Folate
105µg
26%

Vitamin E
3mg
20%

Calcium
185mg
19%

Fiber
3g
13%

Vitamin B6
0.19mg
9%

Vitamin B2
0.16mg
9%

Selenium
4µg
7%

Magnesium
23mg
6%

Potassium
199mg
6%

Phosphorus
45mg
5%

Vitamin B5
0.4mg
4%

Vitamin B1
0.05mg
3%

Iron
0.61mg
3%

Vitamin B3
0.66mg
3%

Copper
0.05mg
2%

Zinc
0.34mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need

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