Thanksgiving dinner leftovers everywhere? What do you do with all that food? You could freeze it into smaller portions for fast mealtimes later. But do it quickly because one day leads to another and another and you forget and it spoils. Some of the leftovers can be transformed into other dishes. I am always about transformations, naturally and spiritually. Tom the turkey can be turkey and gravy and served over rice or use your best tuna recipe to make turkey salad. Grilled sourdough turkey and cheese sandwiches anyone? Turkey noodle soup and a turkey wrap sounds real good. Or just add chopped turkey to a garden salad. So many recipes and this is just the turkey. You can do the same with the ham, hen or chicken leftovers. It only requires planning. Because the food is already cooked, it makes the prep time faster. Some steps you do not have to make.
It is amazing how these posts unfold. Several weeks ago when inquiring of the Lord what to write, He led me to do a recipe with the Thanksgiving food. Recently I have been getting a lot of kale but had not been successful in preparing it to my Always Delicious standards. After several unsuccessful attempts, my thoughts went to making a kale dip. Well, it was not by happenstance or accident that I was at a restaurant that had collard green dip on the menu. I ordered and it was good. So when I was assaying my leftovers, collard green dip was on my radar. If I can make collards into a dip, kale is just a drop in the bucket. So I set out to source the best fresh, organic ingredients to make a dish that is not only delicious but nutrient dense to nourish the body.
My taste tester daughter, Necole, gave it a thumbs up. She loves to come and eat my culinary delights. Good food makes you feel good and sharing with good people makes it even better.
When making this dip, because the greens are already seasoned and cooked, exact measurements are not given. The amounts will vary according to what your greens already taste like. They may have enough seasoning, herbs and spices added. So this is where you use your own taste buds and instinct to add a little bit of this and a little bit of that.
Collard Green Dip
- Leftover collard greens
- Chopped onions, bell pepper, celery and garlic
- Sour cream
- Cream Cheese
- Shredded cheeses
- Drain, squeeze out liquid and chop the collard greens.
- Fry and chop the bacon.
- Sauté the onions, bell peppers, celery and garlic in the bacon fat until softened.
- Add the greens, bacon, sour cream, cream cheese and shredded cheese.
- Season to taste with your choice of seasonings, herbs and spices.
- Cook on low to medium heat until creamy.
- Serve with tortilla chips and salsa.
Use these additions and variations to pump it up a notch. Bone stock will add extra liquid and give a nutritious boost. If you have a favorite spinach dip recipe, you can use it, just replace the spinach with collard greens. Add different cheese blends, herbs and spices, tomatoes and green chilies. Substitute the meat cooked with the greens for the bacon or use both. On and on I could go. Be creative and adventurous.
Adding a spiritual note to this post, I am reminded of a song that the choir sang back in the day, All in His Hands. Adding a little of this and that to the collard greens changed them from one dish to a totally new one. You can be transformed when you put all of your burdens and problems into God’s hand. This and that, He can handle it, that’s a fact. Put it all in His hands.
And always remember to add a good measure of prayer and do it as unto the Lord.
Harriet Noel Jones