Kale is so 2012. Brussels sprouts
(roasted, shredded…), so yesterday. Well,
at least that’s what some of the prognosticators say. Been there, done that. However,
my prediction for 2013 is that collards (that is, collard greens) will be the
new kale, the new "'it" vegetable. However, not
the soul-satisfying, slow braised collard greens to which you are probably accustomed. I’m predicting shredded, quickly sauteed collard greens to be all the rage.
Disclaimer: I have absolutely nothing upon which to base this prediction other than a mere whim, and the fact that I had some collard greens in the fridge I wanted to use up.
Sharpen your knife, as you'll want to slice the collard greens fairly thin, as seen in the photos. Thereafter, nothing more than a quick saute in some olive oil with lots of garlic (and salt and pepper). I've also added grape tomatoes, crumbled feta cheese, smoked almonds, and a generous amount of smoked paprika (if you couldn't tell, I'm a big fan of smoky flavors).
On a completely different note, had to get a few of these lovely winter squash. This particular varietal is called Sweet Dumpling. Hope you weren't expecting a sweet dessert. These Sweet Dumplings could, of course, be made into, well, sweet (dessert) dumplings, but that's not how I've prepared them today.
Contrary to their name, Sweet Dumpling squash are not overly sweet. If you're a fan of delicata squash, you will also enjoy this varietal; taste and texture-wise, they are quite comparable. Similarly, you can eat the skin, and since these guys are on the small side, they're great for stuffing (note to self: get some more sweet dumplings for stuffing).
Started by simply slicing and roasting the Sweet Dumpling squash in the oven. That alone seemed a bit lackluster. So, I paired the roasted squash with a bold dressing -- lots of fresh ginger, garlic, and shallot -- along with sun dried tomatoes and fermented black beans. Asian flavors always seem to find their way into my dishes. This dressing/sauce is my new favorite concoction. I've paired it with everything from Chinese (lamb and shrimp) dumplings to pan-seared salmon, and even sauteed broccoli; and the list goes on.
A bit more on fermented black beans (aka douchi). First, they are fantastic and highly versatile. They'll add zip to just about anything. Second, these beans are not the black beans we're typically accustomed to in the United States; rather, they are actually soybeans that have been packed in salt and fermented. Fermented black beans are readily available at Asian markets, and will last for quite a while in your fridge given that they are fermented/salted. They have a unique umami, porcini-like flavor profile; salty and pungent, use them sparingly and balance with strong flavors like ginger and garlic. My new favorite find. Am certain they will find their way into future posts.
A salad of roasted squash and grape tomatoes on a bed of mesclun and arugula, sliced and toasted almonds, and topped with black bean dressing...
Disclaimer: I have absolutely nothing upon which to base this prediction other than a mere whim, and the fact that I had some collard greens in the fridge I wanted to use up.
Sharpen your knife, as you'll want to slice the collard greens fairly thin, as seen in the photos. Thereafter, nothing more than a quick saute in some olive oil with lots of garlic (and salt and pepper). I've also added grape tomatoes, crumbled feta cheese, smoked almonds, and a generous amount of smoked paprika (if you couldn't tell, I'm a big fan of smoky flavors).
On a completely different note, had to get a few of these lovely winter squash. This particular varietal is called Sweet Dumpling. Hope you weren't expecting a sweet dessert. These Sweet Dumplings could, of course, be made into, well, sweet (dessert) dumplings, but that's not how I've prepared them today.
Contrary to their name, Sweet Dumpling squash are not overly sweet. If you're a fan of delicata squash, you will also enjoy this varietal; taste and texture-wise, they are quite comparable. Similarly, you can eat the skin, and since these guys are on the small side, they're great for stuffing (note to self: get some more sweet dumplings for stuffing).
Started by simply slicing and roasting the Sweet Dumpling squash in the oven. That alone seemed a bit lackluster. So, I paired the roasted squash with a bold dressing -- lots of fresh ginger, garlic, and shallot -- along with sun dried tomatoes and fermented black beans. Asian flavors always seem to find their way into my dishes. This dressing/sauce is my new favorite concoction. I've paired it with everything from Chinese (lamb and shrimp) dumplings to pan-seared salmon, and even sauteed broccoli; and the list goes on.
A bit more on fermented black beans (aka douchi). First, they are fantastic and highly versatile. They'll add zip to just about anything. Second, these beans are not the black beans we're typically accustomed to in the United States; rather, they are actually soybeans that have been packed in salt and fermented. Fermented black beans are readily available at Asian markets, and will last for quite a while in your fridge given that they are fermented/salted. They have a unique umami, porcini-like flavor profile; salty and pungent, use them sparingly and balance with strong flavors like ginger and garlic. My new favorite find. Am certain they will find their way into future posts.
A salad of roasted squash and grape tomatoes on a bed of mesclun and arugula, sliced and toasted almonds, and topped with black bean dressing...
Shredded Collard Greens
1 large bunch collard greens, washed and stemmed
2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
5 cloves of garlic, minced
Handful of grape tomatoes, sliced in half
Large pinch of smoked paprika
Sea salt and freshly ground pepper to taste
Crumbled feta cheese
Almonds (smoked), roughly chopped, for garnish
Stack a few of the washed and stemmed collard greens. Tightly roll them up length-wise into a cigar shape. Slice as thin as possible into long strips. Roughly chop the strips into smaller pieces. Repeat with the rest of the leaves.
Heat the olive oil in a large skillet over medium-high heat. When hot, added the garlic and saute about 30 seconds. Add the tomatoes and saute about 2 minutes. Add the collard greens and paprika, season with salt and pepper, and saute a few more minutes until the leaves are wilted.
Serve with crumbled feta and chopped (smoked almonds).
1 large bunch collard greens, washed and stemmed
2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
5 cloves of garlic, minced
Handful of grape tomatoes, sliced in half
Large pinch of smoked paprika
Sea salt and freshly ground pepper to taste
Crumbled feta cheese
Almonds (smoked), roughly chopped, for garnish
Stack a few of the washed and stemmed collard greens. Tightly roll them up length-wise into a cigar shape. Slice as thin as possible into long strips. Roughly chop the strips into smaller pieces. Repeat with the rest of the leaves.
Heat the olive oil in a large skillet over medium-high heat. When hot, added the garlic and saute about 30 seconds. Add the tomatoes and saute about 2 minutes. Add the collard greens and paprika, season with salt and pepper, and saute a few more minutes until the leaves are wilted.
Serve with crumbled feta and chopped (smoked almonds).
Sweet Dumpling Salad
3 Sweet Dumplings or Delicata Squash, sliced, about 1/2 inch thick
1 pint grape tomatoes
1-2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
Large handful arugula, mesclun, or spinach (or combination)
Black bean dressing (recipe below)
Toasted, sliced almonds or other favorite nuts/seeds
Preheat the oven to 425 degrees.
Toss the sliced squash and tomatoes in a tablespoon or two of olive oil. Season with salt and pepper.
Roast the squash and tomatoes about 25-30 minutes, until tender and the squash golden brown.
Serve atop greens, such as arugula, mesclun, and/or spinach. Top with the roasted squash and tomatoes. Drizzle with the black bean dressing. Sprinkle sliced almonds on top.
3 Sweet Dumplings or Delicata Squash, sliced, about 1/2 inch thick
1 pint grape tomatoes
1-2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
Large handful arugula, mesclun, or spinach (or combination)
Black bean dressing (recipe below)
Toasted, sliced almonds or other favorite nuts/seeds
Preheat the oven to 425 degrees.
Toss the sliced squash and tomatoes in a tablespoon or two of olive oil. Season with salt and pepper.
Roast the squash and tomatoes about 25-30 minutes, until tender and the squash golden brown.
Serve atop greens, such as arugula, mesclun, and/or spinach. Top with the roasted squash and tomatoes. Drizzle with the black bean dressing. Sprinkle sliced almonds on top.
Black Bean Dressing
2 tablespoons shallot, minced
2 tablespoons garlic, minced
1 1/2 tablespoons ginger, minced
2 tablespoons sun dried tomatoes
1 tablespoon fermented black beans
2 tablespoons soy or tamari
5 tablespoons vegetable oil (or olive oil)
Juice of half a lime
Pinch of cayenne or hot chile flakes
Soak the fermented black beans and sun dried tomatoes in warm water for 20 minutes, drain, and then mince.
Heat the oil in a non-stick skillet over low heat. Add the shallot, garlic, and ginger, and saute a 2 to 2 1/2 minutes until tender but not browned. Let cool.
Mix the remaining ingredients in a bowl. Add the shallot, garlic, and ginger. Whisk to combine.
2 tablespoons shallot, minced
2 tablespoons garlic, minced
1 1/2 tablespoons ginger, minced
2 tablespoons sun dried tomatoes
1 tablespoon fermented black beans
2 tablespoons soy or tamari
5 tablespoons vegetable oil (or olive oil)
Juice of half a lime
Pinch of cayenne or hot chile flakes
Soak the fermented black beans and sun dried tomatoes in warm water for 20 minutes, drain, and then mince.
Heat the oil in a non-stick skillet over low heat. Add the shallot, garlic, and ginger, and saute a 2 to 2 1/2 minutes until tender but not browned. Let cool.
Mix the remaining ingredients in a bowl. Add the shallot, garlic, and ginger. Whisk to combine.
1 comment:
I just tried collards for the first time last year and enjoyed them (OK they were in cream, so what's not to enjoy). I like your lighter and quick cooked dish featuring these yummy greens.
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