Gluten-free. There, I said it. Let’s talk gluten-free for a second. Just one.
First, I admit that the term, “gluten-free,” irritates me to no end, like a broken record. I see it everywhere, hear it all the time and as far as I’m concerned, everyone is gluten-free (my boyfriend and myself included most of the time). For people who aren’t so hot on grains and prioritize vegetable consumption, this collard greens bread is perfect. You can continue eating sandwiches, pizza, paninis and consume great nutrition in the process. Before you curl your upper lip, hear me out.
Months ago, G drove past a pizzeria, got a pizza hankering and determined spinach would be the foundation of a pizza he would ravage. He then aggressively pursued the perfect recipe for spinach “bread”. After countless batches, he pegged down the appropriate quantity of eggs, oil, temperature, and the length of time to make this green bread recipe. (This is the same man that will cylce for 200 miles, ride a motorcycle, participate in the Tough Mudder, fix his pickup truck, re-build a snow mobile, fashion a muzzle break from scrap metal…all this PLUS a pro gluten-free baker? Someone pinch me).
We adapted the original recipe, (which G adapted from Mark Sisson’s Primal Blueprint Cookbook) to use collard greens instead of spinach because we like the flavor better. While this recipe does require time and attention, I wouldn’t say it takes any more effort than a standard homemade loaf of bread. You can customize the recipe to no end to include all sorts of ingredients and flavors. Our go-to recipe includes sun-dried tomatoes, basil and garlic. I thought a nice roasted jalapeño would do well in the recipe. And it does.
If your upper lip hasn’t curled yet, explore the options for this recipe with me. You can use it as panini bread for your favorite meat/cheese/veggie Panini. You can use it for pizza (and you really, really should). You can use it as sandwich “bread” or even treat it like a cracker and eat it with sliced cheese or salami on top. This is your gateway. It tastes great, it can be made in large quantities and you will get all sorts of high fives from your gluten-free friends once they’ve uncurled their lips. By the way, this stuff tastes great. I haven’t come across a single person who doesn’t like it yet; so contemplate what you miss putting on a piece of bread and then put it on a piece of this!