Curried Collard Greens and Potatoes

Adapted from Perennial, serves 4
Date made: 3/5/2012

2 tsp turmeric
4 green onions, chopped*
3 large garlic cloves, chopped
2 tsp ground ginger
1/4 tsp ground cayenne pepper
5 Tbsp canola oil
2 tsp salt
2 tsp sugar
4 c. vegetable broth
1 bunch collard greens, destemmed and chopped*
5 medium red potatoes, chopped*
1/2 tsp. chili powder
Cooked jasmine rice*

Add green onions, ginger, cayenne pepper, turmeric, chili powder and 1 Tbsp each of canola oil and water into a small food processor bowl, and process until the ingredients turn into an orange paste.
Heat the remaining 4 Tbsp canola oil in a large, deep pan over medium-low heat. Add the curry paste and saute until fragrant, about 10 min.
Add the sugar, salt, and the vegetable stock, mix well, and bring to a simmer. While maintaining a simmer over low heat, add the chopped collard greens, and simmer for 25 min.
Add the potatoes and cook for 10-15 min more, tasting as you go to make sure the collard greens are done.
Serve over jasmine rice.



Obviously, the dish that I made has a completely different flavor profile than the original recipe since I replaced the shallots with green onions and neglected to include the lemongrass and coconut milk.  This a was a classic case of "use what's in your fridge/pantry".  However, the dish turned out fine, though the flavors were rather muted.  I think it may have needed a little more cayenne pepper, ginger, and/or turmeric.  I definitely want to be better prepared with some lemongrass and coconut milk for next time, since the original recipe sounds amazing (the photography probably helps, too!).

Collard Greens and Turnips

From Mimi (aka Jenny Flowers), serves 4-6

Date made: 1/6/2011

Bunch of collard greens, chopped roughly*

3 medium turnips, sliced*

1/2 medium yellow onion, chopped

Tony Cacheries, salt, and pepper to taste

water

Saute onion until tender in pot on medium heat. Add greens and a little bit of water (1/2 c or so) to keep the greens from sticking to the pot. Add Tony's and salt to taste. Cover pot and allow greens to boil down, about 10 minutes. Add turnips and more Tony's, salt, and pepper to taste. Reduce heat to simmer and allow greens to cook down to desired texture.

My friend's 97 year-old grandmother showed me how to make collards a year or so ago when I was trying to figure out what to do with my Hollygrove produce. This is one of the few dishes that I cook according to feel, it's so easy (I generally need recipes). I don't like my collards cooked down as much as they are at restaurants, so this only took me a half hour to 45 minutes including prep.