This can be eaten on its own as a bowl of “chili”, but it came about as a vegetarian filling for tacos or enchiladas. The inspiration for this came when Hatch and pasilla chilis were spotted at the local farmer’s market. The Green Sauce is not usually spicy, but you can adjust your chilis to make it so.
INGREDIENTS:
1 pound Costata Romanesca, or other zucchini type summer squash, cut into ¼-inch cubes 1 onion, cut into ¼-inch dice 1 15-ounce can organic pinto or Great Northern beans (Trader Joe’s has these), drained, well rinsed, and drained again 2 cups collard greens, de-ribbed and cut into ¼-inch wide chiffonade, 2-inches long 1-2 cloves garlic, minced ½ tablespoon each cumin and coriander seed, dry toasted until fragrant and ground to a fine powder ½ tablespoon dried oregano (Mexican preferred) 2 cups Salsa de Chile Verde (Green Chile Sauce), or as needed (see recipe) Olive oil as needed Salt and pepper to taste 3-4 scallions, sliced thinly on the diagonal 2-3 tablespoons cilantro leaves, chopped 1-2 limes for squeezingMETHOD:
Put the squash into a large bowl and spray or drizzle with just enough olive oil to lightly coat. Toss to ensure the surfaces are evenly coated.
Heat a large sauté pan over medium-high heat. You want to make sure that when you cook the squash it is not crowded or it will steam and get mushy. When hot, just film the pan with oil and wait for it to get hot. Season the squash with salt and pepper and a little of the cumin and coriander. Add to the hot pan and cook, tossing so each side of the squash becomes golden. The idea is to color the squash and keep it crisp for the most part. Once the squash is golden all over, transfer to the bowl you oiled it in.
Lower the heat to medium heat. Be sure there is ample oil, and when hot add the onions, tossing to coat with oil. When the onions are “clear”, add half the cumin, coriander, and oregano. Make a well in the center of the onions and make sure there is a film of oil. Add the garlic to the oil and cook until fragrant. Stir into the onions.
Add the collards and toss to coat with the oil and alliums. Sauté to soften, taking care not to burn the onions and garlic.
Add the beans, squash, and Green Chile Sauce. Lower heat if necessary and bring to a simmer. Add the rest of the spices and oregano. Taste for salt and pepper and season as needed. Cook until the squash is tender and everything is hot.
To serve, scatter with cilantro, scallions, and squeeze lime juice over as you please.
Chef’s Notes:
For “chili” style, spoon into bowls and scatter with cheese, a little sour cream or yogurt, and some thin strips of fried corn tortilla if you have it. For filling tacos or enchiladas, use a slotted spoon to fill warmed corn tortillas, spoon a little green sauce on, then add cheese and shredded cabbage, and a sprig of cilantro. Scatter with slivered scallions, squeeze lime juice on and enjoy.
Serves: 4
Source: Chef Andrew E Cohen
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