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!).

Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.