Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

While collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a delicious sweet and tangy crunch that pairs perfectly with the salty corn'd beef of this famous sandwich.

Irish or not, we promise that it's so good, you'll definitely want to kiss someone! The best part? You can store these Quick Pickl'd Collard Greens in the fridge for up to a month!

Corn'd Beef Sandwich with Quick Pickl'd Collard Greens

Author: Sarah | April 19, 2021
Servings: 4

• prep time: 15 minutes

• cook time: 8 hours - Overnight

• total time: 24 hours

Ingredients: What You need to buy!

2 c. of Palmetto Greens chopped collard greens, think the texture you'd use for the cabbage in coleslaw.

1/2 medium, white onion, diced

1 t. salt

1 t. black pepper

2 tsp. minced garlic

1 t. dill seeds

1 t. fennel seeds

1/2 c. white vinegar

1/2 c. of maple syrup

Ingredients: To make the Sandwich

Seeded Sourdough Bread

Dairy-Free Cream Cheese

Vegan Corn'd Beef

Quick Pickles Collard Greens

Dairy-Free Thousand Island Dressing

Instructions: What You need to do!

1. Pack the chopped collard greens and diced onion into a mason jar and add all spices.

2. In a microwave-safe measuring cup, mix the vinegar and maple syrup, and heat for 1 minute, until hot.

3. Pour the hot liquid over the greens/onion mixture, seal, and shake to combine/mix well.

4. Refrigerate for a minimum of 60 minutes, up to overnight, before using.

5. Lightly toast two pieces of Seeded Sourdough Bread either in a hot skillet or traditional toaster

6. Spread Dairy-Free Cream Cheese onto the bottom piece of the Seeded Sourdough Bread.

7. Layer Corn'd Beef and top with a generous portion of the Quick Pickl'd Collard Greens.

8. Spread Thousand Island Dressing onto the second piece of bread and top the sandwich!

Seriously, since I made these Quick Pickl'd Collard Greens I have been eating them on everything! I hope that you’ll try this simple, spring, recipe! Trust me, you won’t be disappointed! I’d love to see your kitchen creations! Remember to tag me on IG @plantbasedgingr to keep in touch!

Love, Light, and Lentils, my friends!
Sarah

Couscous with Roasted Zucchini and Blistered Tomatos with a Tangy Garlic Crema

This quick and easy recipe is perfect for a mid-week lunch! If you’re working from home, like I do most days, you can put the veg into roast and keep working while it cooks. The couscous comes together in about 8-10 minutes and boom...chow time...but you can also always make this dish the night before and reheat the next day for lunch!

Now, if you’ve been following me for any length of time you’ll know what a fan if couscous that I am! Easy on the budget, filling, and you can top it with just about anything. But, I do have a couple tricks! I always toast it off in a hot pan before cooking and for the best flavor, I always use broth, never water, to cook my couscous!

What you are going to need to buy:

• Pearled Couscous, 1 cup

• Veggie Broth, 1.5 cups

• 1 small Zucchini, cut into 1/2” cubes

• 1 cup of Cherry or Grape Tomatoes, halved

• 2 tablespoons Nutritional Yeast

• Olive Oil, 1 tablespoon

• Salt and Pepper, to taste

• 1 tablespoon of Minced Garlic

• 1 teaspoon Onion Powder

• 3 tablespoon of Dairy Free Sour Cream

• 1 teaspoon Lemon Juice

• 1 teaspoon Garlic Salt

• Scallions, sliced into small rings, for garnish

What you are going to need to do:

1. To start, preheat your oven to 375.

2. In a small bowl, coat the cubed zucchini with olive oil, nutritional yeast, garlic, onion powder, and a pinch of salt and pepper.

3. Spread out on a baking sheet and roast for 15 minutes.

4. After the zucchini has roasted for 15 minutes, add the halved tomatoes to the pan, cut side up, and roast both the zucchini and the tomatoes for another 10 minutes

5. Now, onto the Couscous!

   PRO TIP: In a non-oiled, medium saucepan, on medium/low heat measure out the desired amount of couscous, according to the boxed directions, for the number of serving you need to make. Let the couscous toast in the warm pan, stirring or agitating the pan often so that the contents do not burn. After about 90 seconds you should see the couscous pearls begin to turn from blond to light brown. When this happens take the saucepan off the heat. It will continue to toast, from the residual heat but you don’t want it to burn.

6. After you have toasted your couscous, prepare according to your boxed directions (or if you’re like me…use veggie broth instead of water!)

7. In a small bowl, combine the sour cream, lemon juice, garlic salt and a pinch of salt and pepper.

8. To serve, present the couscous topped with the roasted veggies and drizzled with the crema. Add the scallions on-top, to finish!
   

   And, that’s it. I love this recipe because not only is is quick and easy, it doesn’t make me feel like I’ll need a nap afterwards, plus, it’s great on the budget. This would also make a great addition to your Easter table this year! I’d love to hear if you try it! You can always tag me online at @plantbasedgingr

   Love, Light, and Lentils, my friends!
   Sarah