Currently viewing the tag: "collard greens"
Another dish in the “I love to sauce vegetables with vegetables” category. Here, the earthy funky qualities of leeks and collards are counterbalanced with the sweetness of carrots. The carrots are cooked and milled to a consistency that is not quite a pureé, not quite chunky, but a good match for the silky leek and collards. Although the recipe seems long, the time to make is not, and it is a simple dish to prepare. The sauce goes well with other items such as cauliflower, grilled squash, chicken, pork, or fish.
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This has v.2 appended to it because when I came up with this I wrestled with the idea of cooking the tomatoes first as a base for the potatoes and collards, like this, or where the greens and spuds are cooked, and then dressed with a cold dressing of tomatoes, garlic, onions, and oil and vinegar. In the end, I did both as I am always fascinated how the same ingredients can be put together in different ways to yield “the same but different” results.
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This has v.1 appended to it because when I came up with this I wrestled with the idea of cooking the tomatoes first as a base for the potatoes and collards, or doing it like this, where the greens and spuds are cooked, and then dressed with a cold dressing of tomatoes, garlic, onions, and oil and vinegar. In the end, I did both as I am always fascinated how the same ingredients can be put together in different ways to yield “the same but different” results.
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You could view this as a pasta dish, with the collards standing in for the noodles, and the squash as part of the sauce, such as the potatoes in a traditional Pasto alla Genovese, and serve it on its own, or use it as a side dish.
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This can be eaten on its own as a bowl of “chili”, but it came about as a vegetarian filling for tacos or enchiladas. The inspiration for this came when Hatch and pasilla chilis were spotted at the local farmer’s market. The Green Sauce is not usually spicy, but you can adjust your chilis to make it so.
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A quick sauté using a dressing originally used for a Strawberry Spinach salad.
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Collard greens are a part of the brassica family, along with cabbage and broccoli, but lacks a central “head”, so it is the oval-shaped leaves that are eaten. Collards are a good source of vitamin C and soluble fiber, and have nutrients with anti-cancer properties.
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INGREDIENTS:
2 cups cooked cranberry beans (see recipe for “Basic Braised Shelling Beans” on site) 1 bunch collard greens, stemmed and shredded 1/8th inch, washed 2-3 “spring” onions (1 cup) sliced thinly into shreds 3 cloves garlic, minced ¼ cup diced ham, or a 1-inch chunk from the end of a prosciutto (Some delis will save these for you if you ask. They are excellent for seasoning dishes such as this.) slashed with a few deep cutsContinue reading »
This is a combination that proves the old adage of the sum being greater than the parts. Although the combination may seem unlikely, it really tastes great. Cook the squash so it still has some crunch, and cook the collards so they no longer have a raw greens taste and texture, but not so much that they are really soft. The onions should be wilted, but try to not color them. You could forgo the breadcrumbs, but they soften up and form almost a sauce, and really help to amalgamate all the flavors. If you do not have pistachios, use almonds.
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INGREDIENTS:
1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fatContinue reading »
Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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