Stuffed Collard Greens
Maple Butter Glazed Sweet Potatoes
Peachy Palmers
Sometimes the stars align and the universe smiles down upon me. Sometimes the ideas running around in my head collide and create something that is utterly delicious and unique. With a million recipes everywhere now a days, I can't say that I am the only one to have tried this but, like any other sparks of imagination, it seems that the muses in the universe touch more than one individual.
Last summer we belonged to a CSA. We had an amazing time eating and learned so much about fresh and local ingredients. We learned to work with new flavors and techniques. We received a ton of greens. My husband has had greens so many more times than myself and is a master at cooking traditional collard greens. The first time I tried them, I was pleasantly surprised by the flavor and loved them instantly.
The large leaves reminded me of growing up and my Grandma making Kapusta or Hungarian Cabbage Rolls. She was true to her Eastern European nature and stuffed everything...cabbage, peppers, poultry, cookies, pastries....and when visitors came over, she stuffed them as well by always having food on hand and feeding everyone.
It is with her in mind that I carry on the tradition today. I present to you my stuffed collard greens. I served mine over a bed of creamy cheesy grits with maple butter glazed sweet potatoes. To wash it all down, I made a Peachy Palmer, a sweet and sour tea brewed with peaches and just a bit of booze...
I share this dinner with you because to keep such an amazing good dinner to myself, just wouldn't be right.
The Stuffed Collards
One bunch of Collard Greens
One Onion, diced
One clove of Garlic, minced
One pkg Meatloaf mix
1/2 cup of Instant Rice
Smoked Pork Neck Bones (or turkey, if you prefer)
Chicken Broth (low sodium)
1/2 cup Apple Cider Vinegar
Wash collards well.
Sprinkle the onion with a bit of kosher salt.
Grill the onion in a little butter/olive oil mix until lightly browned.
Add the minced garlic and sauté for 30 seconds.
Mix meat with rice, grilled onions and garlic mixture and season the meat with salt and freshly ground pepper.
Lay a collard leaf down, removing the woody part of the stem.
Fold the two sides of the leaf in and roll, slightly breaking the rest of the stem as you go so your roll does not come apart.
Place in a dutch oven.
Remove stems from any remaining collards.
Chop the greens and sprinkle over the rolls.
Add chicken broth just to cover, the vinegar and a few pork neck bones.
Cover and simmer over medium low heat for about an hour.
Maple Butter Glazed Sweet Potatoes
2 Sweet Potatoes, peeled and slices into 1/2"-1" thick rounds
2 Tbsp Melted Butter
2 Tbsp Pure Maple Syrup
Salt/Pepper
Steam sweet potatoes until they are just starting to soften.
Mix the melted butter and maple syrup together.
Lay slices of sweet potato out on a cutting board and season with salt and pepper.
Brush each slice on each side with butter mixture.
Heat up a grill pan over medium heat and sear each side, turning each slice 90 degrees once, then flipping over.
Peachy Palmer
The Juice of 4 Lemons
8 Teabags
1 Peach, sliced
Honey
Peach Schnapps
Vodka (I used Sky Citrus)
Brew your tea in a 2 qt saucepan with the peace slices.
Juice the lemons.
Add the lemon juice to a pitcher.
Add 1/2 cup of Peak Schnapps and 3/4 Cup of Citrus Vodka.
Fill with ice and brewed tea.
Add honey to taste.
Mix and enjoy.
Eat well, my friends!
No comments:
Post a Comment