They weren't a completely unfamiliar concept. I had read about them in books and stuff. But like hush puppies (which I, for some reason, thought were the Southern version of maple bars---who knows where I picked that one up?), they just weren't a part of my culinary landscape.
Exhibit A: until we moved here, I had always heard the vegetable referred to by its complete, proper name---that is, "collard greens." Southerners, I have since learned, tend to be on a first name basis, calling them simply, "collards." Although I can now pick my new friend collards out of a greens line-up, I remain somewhat intimidated in the kitchen.
It was only a matter of time before collards showed up in our CSA box. And I am happy to report that, after trying my hand at the recipe reprinted below, I think that our relationship is off to a promising start. This soup reminded me a bit of a flavorful minestrone, minus the pasta. And it was frighteningly easy, simple, and quick. Definitely a tasty and healthy option for a weeknight dinner.
Smoky Greens and Beans
originally published in Bon Appetit, available at epicurious.com
2 tbs olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 14.5 ounce can diced tomatoes in juice (I used fire-roasted)
1 1/2 tsp smoked paprika
1 14.5 ounce can vegetable broth (I used chicken broth)
8 cups coarsely chopped assorted greens (e.g., kale, mustard greens, and collard greens)
1 15-ounce can cannellini (white kidney beans), drained
Grated Manchengo or Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Add onion and saute until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.
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