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.
INGREDIENTS: 1 bunch collards, stems removed and sliced into ¼ inch ribbons, washed and drained, not dried 3 medium zucchini, ends removed, split lengthwise and cut into ¼ inch pieces 3 Pattypan squash, halved through the widest point and cut into wedges ½ inch at the widest point ½ yellow onion, peeled and sliced 1/8th inch thin 2 cloves garlic, peeled and minced ½ cup bread crumbs, homemade preferably ¼ to 1/3 cup shelled pistachio nuts, coarsely chopped ¼ cup white wine ½ tablespoon each fresh flat leaf parsley and oregano, chopped Salt and pepper to taste Olive oil as needed
METHOD:
Heat a 12-inch pan over medium heat. When hot, film well with oil and add the onions. Cook just until wilting, but don’t let them color. Add the collards and toss the greens to mix with the onions and coat with the oil. Cook gently, allowing the greens to wilt. Once the greens have begun to lose some volume, add the white wine and toss the greens to coat. Cook until the wine evaporates and the greens are tender. Season with salt and pepper and toss to combine. Remove to a serving dish.
While the greens are cooking, put the squash into a bowl and lightly coat with olive oil, tossing to coat all the surfaces. Season with salt and pepper. When the greens are done, film the hot pan with oil. Add the squash and turn the pieces so the cut surfaces are on the pan bottom. Cook so the surfaces are just crisping and turning golden. Turn the squash and cook the flip side. Cook enough to heat the squash through and color a little, but do not cook to soften the squash much. The squash should retain some crunch for the dish to be successful.
When the squash are lightly golden on the cut sides and heated through, make a well in the center of the vegetables and add a dollop of oil. When it is warmed, add the garlic and cook until fragrant. Toss the vegetables to mix in the garlic. Sprinkle the herbs over the squash and toss to mix. Scatter the nuts over the dish, then add the greens and onions. Toss to combine well, then add the breadcrumbs. Toss the vegetables to combine with the breadcrumbs, and cook so some of the breadcrumbs brown. Add a little oil if the dish is too dry. Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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