Roasted Jalapeño Green “Bread”
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Roasted Jalapeño Green “Bread” might be a recipe you should try. This recipe serves 12 and costs 40 cents per serving. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 75 calories. 688 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of collard greens, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Roasted Root. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is awesome. Users who liked this recipe also liked Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, Jalapeno Cheese Bread for Bread Machine, and Roasted Turkey Rubbed with Roasted Jalapeno, Fresh Sage and Orange Butter.
Servings: 12
Ingredients:
32 ounces (2 bags) frozen chopped collard greens (or spinach)
¼ teaspoon crushed red pepper
3 eggs
6 cloves garlic, roasted and finely chopped
3 tablespoons grapeseed oil
2 jalapeños, roasted, seeded and finely chopped
½ red bell pepper, roasted and chopped
¼ teaspoon salt
Equipment:
baking sheet
aluminum foil
oven
mixing bowl
baking paper
Cooking instruction summary:
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 add the grapeseed oil then mix. 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.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 squeezed 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.
Step by step:
1. 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.
2. Remove the greens and roasted veggies from the oven; allow to cool. While cooling, crack the eggs into a large mixing bowl add the grapeseed oil then mix. 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.Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces.
3. Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic.
4. Add chopped peppers and garlic to the mixing bowl with the squeezed collards and egg.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
