Currently viewing the tag: "collards"
This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.
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Collard greens are a part of the brassica family, along with cabbage and broccoli, but lacks a central “head”, so it is the oval-shaped leaves that are eaten. Collards are a good source of vitamin C and soluble fiber, and have nutrients with anti-cancer properties.
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Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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