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No-flour bread made out of collard greens; great to use as panini bread or as pizza crust.
Preheat your oven to 375ºF. 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 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.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!