Sautéed Collards with Deconstructed Pico de Gallo

INGREDIENTS:

1 bunch collard greens, stemmed and stacked and slice into ribbons

Stems from one bunch of cilantro

¼ medium white or yellow onion

1 medium garlic clove, peeled

1-2 Hungarian hot peppers, split and seeded (taste for heat and use as much, or as little as you wish)

1 small tomato, peeled and seeded

Juice of ½ a lime

Salt and pepper to taste

¼ teaspoon coriander seed, ground

1/8th teaspoon cumin seed, ground

1½ cups (2-3) tomato, seeded, liquid reserved, cut into ¼ inch dice

¼ cup cilantro leaves

Olive oil as needed

METHOD:

2-3 (or more) hours ahead of time, place the peeled tomato, cilantro stems, onion, garlic clove, peppers, lime juice, coriander and cumin seed into a blender with 1 tablespoon of water on low. Start the blender on low and work up to pureé. Liquefy completely. If ingredients won’t go, add more water a tablespoon at a time. You can use a food processor if needed. After the ingredients are liquefied, pour them into a stainless steel sieve lined with two layers of cheesecloth or a clean thin tea towel and strain into a non-reactive bowl. The liquid will be for the most part clear, as it should be.

Heat a 10-inch sauté pan over medium-high heat, and when hot, film with oil. When the oil is hot, add the collards and toss to coat with oil. Season with salt and pepper and cook until tender. Add the tomato dice and toss to combine. Turn out onto a platter or bowl, then drizzle with the deconstructed pico de gallo.

Serve right away.

Chef’s Notes: This dish would go well with chicken or pork chops, or let it cool just a little and scatter it with bay shrimp or steamed small shrimp. Use the pico de gallo with the tomatoes and avocado for a shrimp “coctel”.

Serves: 4

Source: Chef Andrew E Cohen