Kitchen impossible: Restaurant Coup

There's a restaurant in the Metro West area of suburban Boston that has quickly become one of my new favorites, much to the dismay of the pocket book ;) The whole concept of the restaurant is using local ingredients whenever possible and everything's organic. They are extremely veggie friendly, but do offer chicken and fish on the menu as well. They have great hummus, falafel, salads, pita, stirfries, the list goes on! They also have two of my newest food addictions: succotash and their vegetarian collard greens.

Their succotash is this melange of edamame, red peppers, onion, romaine and some little black things that I can't tell if they are some variety of lentil or sea vegetable. Oh. My. Gosh. Amazing does not begin to describe!

Their collards are nicely done, sweet and sour and VERY spicy. To be honest, I had never tried them before my first visit, but now I can't live without them!

Kitchen Mission: Recreate the goodness of this fantastic place!

To acheive the objective I obtained the following from the store:

Succotash
1 bag frozen shelled edamame
2 red peppers
1 10 oz precut bag of romaine
garlic

Collard Greens
apple juice
one large bunch organic collard greens
red pepper flakes
apple cider vinegar

Recipe 1

Collard Greens



1 large bunch of collard greens
1 cup apple juice
1/8-1/4 cup apple cider vinegar
1-2 cloves garlic, minced
red pepper flakes (as much as you can handle)
a few splashes liquid smoke
1-2 tsp sugar or a scant little bit of stevia
water (if needed for cooking)

Wash and chop greens. Place in pot with liquids, spices and garlic. Cook covered on medium to high heat for at least 15-20 minutes. Add sugar/sweetener to taste.

Recipe 2

Succotash



1 bag edamame (I believe the one I used was about 12 oz)
2 red peppers
1 10 oz bag chopped romaine or equivalent of fresh chopped romaine
4 cloves garlic
1 tablespoon flaxseed meal
splash of braggs
splash of rice vinegar

Mince garlic and steam fry in large pan with a little water. Chop peppers into bite size pieces and add to garlic. Add a little more water if needed. Add edamame and cook until edamame are thawed and 'al dente' and peppers are still a little crisp. Add romaine to pan and braggs, vinegar and flax meal. Cook until romaine is wilted.

To complete the meal I whipped up some hummus and made some green beans (just garlic and Earth Balance) and had a meal to be proud of at a fraction of the price.



It was *really* yummy! And I'm also very happy to report that it tasted just as good as the restaurant in question, just a little bit different...