Friday, July 6, 2012
Spicy Collard Greens
People would ask me if I was going to do a CSA again this summer, because life with a newborn doesn’t leave time much time for cooking. I’m so glad I decided to do it, because it has come in handy just as I thought it would. You see, I LOVE vegetables, which is why I’ve been doing a CSA for 6 years now (7? I lost track). I love being given a box of veggies and then I must figure out what to do with them. I hate standing in the grocery or farmer’s market wondering “Hmm… what veggies should I get? What should I do with them?” I love that every two weeks (my half share delivers a full box every 2 weeks) I’m reloaded with fresh, local, seasonal ingredients. It’s much easier to just whip something up with them. See the chicken in the background? Yeah, I didn’t cook that. Sam’s Club did with their wonderful rotisserie oven. Purchasing a chicken already cooked, and heating up a quick & easy rice packet, meant I MIGHT have time to cook a healthy side dish in between feedings. Sure enough, I was unable to cook this side dish from start to finish (as simple as it is), but I was able to prep the veggies by chopping and washing them earlier in the day, and then cooking them once we were ready to eat.
I loved the spice & flavor in these greens. It’s different than how I usually prepare them, which often includes cider vinegar. This version includes coriander, ginger, & turmeric, which I love, but don’t use often enough, as well as cumin, which is a spice I use all the time. Round it out with some pine nuts & raisins, and you’ve got added texture & flavor. Lemon gives these greens another unique twist. I don’t care if this is a bit fugly, I knew I had to blog it, or else I might forget it. (Y’all, baby brain is real.)
Spicy Collard Greens
Yield: 4 servings
1 large bunch of collard greens, washed, core removed and thinly sliced
2 tablespoons extra virgin olive oil
juice of 1 lemon
2 tablespoons toasted pine nuts
2 tablespoons raisins
3/4 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 cup water
salt & pepper to taste
In a small bowl combine lemon juice, cumin, coriander, ginger, & turmeric. Whisk to combine. In a separate small bowl cover raisins with warm water and let soak approximately 5 min, then drain.
Heat olive oil in a large skillet over medium-high heat. Add sliced collard greens, season lightly with salt & pepper and saute until cooked down slightly. Add water and cook an additional 3-4 minutes. Pour in lemon juice dressing, raisins, & pine nuts and continue cooking until greens are just softened, about 5 minutes.
Season with additional salt & pepper to taste upon serving.
adapted from Running to the Kitchen