Tonight, I sauteed up some collard greens in olive oil, onions and garlic. It turned out yummy as always. This went really well with our main dish (all gluten-free). Here's how I made the Quinoa with black beans and corn:
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, crushed and chopped
3/4 cup uncooked Quinoa
1 1/2 cups chicken broth (can use vegetable broth to make it vegetarian)
1 cup frozen corn kernels
1 can black beans
1 tsp cumin
1/2 tsp cayenne (or more or less to heighten or soften the flavor)
salt and pepper to taste
1/2 cup chopped fresh cilantro
In large sauce pan (or deep skillet) heat oil, then add chopped onions and garlic and saute until translucent. Add Quinoa, brother, cumin, cayenne, salt and pepper and mix. Bring to a low boil, reduce heat, cover and simmer for 20 minutes. Add corn and mix/cook for a few minutes. Finally, add black beans and cilantro and mix through to heat.
Serve hot with the collard greens.