Cooking up Change at Home: Twisted Texas Cabbage and Collard Greens
May 20, 2015
Try this Cooking up Change dish at home.
Ever wish you could try the winning dishes from Cooking up Change? Well, here’s your chance. Each month, we’ll share a Cooking up Change recipe so you can try the meal at home and taste firsthand how these students are changing the future of school food.
Healthy Schools Campaign’s Cooking up Change contest challenges high school culinary students to create a healthy and delicious school meal that can be served in a school cafeteria. Cooking up Change is not only fun and educational, it also adds student voices to the national conversation about school food.
The 2015 Cooking up Change National Finals are coming up on June 8. We wish all the teams the best of luck and know they’ll create dishes just as delicious as this side dish from Houston’s Westside High School. Read more about the 2015 winning team from Houston.
Team: Jose A., Jalien N. and Briseida S.
School: Westside High School
Twisted Texas Cabbage and Collard Greens (serves four)
- 1/2 cup canned jalapeno slices
- 1 1/2 tablespoons canola oil
- 1 1/2 cups diced red bell peppers
- 2 cups diced yellow onion
- 2 tablespoons white vinegar
- 3 cups shredded green cabbage
- 4 cups frozen collard greens
- 2 tablespoons salsa
- 4 teaspoons finely chopped cilantro
- Fill a large pot with water and set to boil. Meanwhile, small dice the jalapeno slices.
- Heat oil in skillet over medium heat. Add jalapeno, bell pepper and onion and sauté until softened, about 7-9 minutes.
- Add white vinegar, cabbage and collard greens to pot with boiling water. Blanch quickly then remove from water. Drain.
- Add cabbage and collard greens to the skillet with the jalapeno mixture. Stir together and sauté over high heat 2-4 minutes.
- Plate the vegetables and top with salsa and cilantro.
- Serve and enjoy!