Braised Collard Greens

Collard greens are traditionally made with some kind of pork product, but they really don't need bacon to be tasty.  I know, it's shocking.  But this is a completely vegetarian collard green dish that could be served as a side, or as a main course over a bed of grains.  It's spicy and incredibly flavorful, with a great balance of textures. 

I haven't eaten a lot of collard greens in my life, and this is the first time I've cooked them.  I have to say I'm pretty impressed with them.  When they are raw, they are huge, robust leaves that truly overshadow their more delicate counterparts, kale and chard.  When cooked, they shrink down but don't really wilt - they get tender but still hold their shape.   They have a spice all their own that is emphasized here by a tangy and spicy combination of ingredients. 

This is a great way to get collard greens on your plate.  They're in season now, so make this and serve it to your vegetarian or kosher-keeping friends!

Braised Collard Greens

adapted from Mad Hungry

serves 2-3

INGREDIENTS:

1 bunch collard greens, trimmed and washed (and still wet)

2 teaspoons extra virgin olive oil

1/2 medium onion, finely chopped

1/2 red bell pepper, diced

pinch of red pepper flakes

2 teaspoons red wine vinegar

coarse salt

DIRECTIONS:

1.  Remove the tough stems from the greens and chop them into relatively uniform pieces, roughly bite-sized.  

2.  Heat a large saute pan over medium-high.  Swirl in the oil and add onion, bell pepper, and red pepper flakes.  Saute, stirring constantly, until the veggies are softened, about 5 minutes.

3.  Add the greens a handful or two at a time, stirring into the onion mixture as you add.  They will collapse and shrink in the heat.

4.  When all the greens are in the pan and the heat is sizzling, pour in the vinegar.  Stir to evaporate.  Cover and let the greens cook over low heat until just tender, adding a little water if necessary to keep them from burning, about 8 minutes.  Season with salt and serve.

Enjoy!

Red Chili

Chili is a glorious universe.  There are so many variations, and I don't begin to claim that I know what the "best" variation is, if such a thing exists.  I've made white chili before, which was delicious and not too heavy.  Today, I opted for red chili.  And while some of the ingredients are similar or even identical, it is a completely different meal.

This is a hearty, soul-warming meal.  It's meaty, it's spicy, it has a deep rustic flavor that only gets better the longer it sits.  Normally I reduce a recipe to make enough for two or three people, but for chili, I went all out and made a big pot.  I know that the leftovers will be even better than the freshly made batch. 

I understand that for some people chili is a personal thing - they have to have it a certain way, with certain adornments absolutely required.  I, however, like the idea of chili as a free-for-all.  It can be a little different every time you make it.  I took some aspects of our friend Mike's chili recipe and added it to the chili recipe in Mad Hungry, a fabulous new cookbook.  The result is magnificent.

Use whatever garnishes you like - I opted for grated cheddar, scallions and avocado.  They rounded out the meal beautifully.

Dried red chilies can be found in the produce section of your supermarket.  Get the medium-large ones - the specific variety doesn't really matter.

Red Chili

adapted from Mad Hungry

serves 6

INGREDIENTS:

5 dried red chilies (ancho, Hatch, or Anaheim)

1 tablespoon olive oil

1/2 large yellow onion, chopped

3 garlic cloves, minced or pressed

1 1/4 pounds hot Italian turkey sausage, casings removed

coarse salt

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1 bay leaf

two 14.5 oz. cans no salt added diced tomatoes, with juice

12 ounce bottle of beer (ale works nicely)

one 15 oz. can pinto beans, drained and rinsed

garnishes of your choosing

DIRECTIONS:

1.  Break the stems off the dried chilies and remove the seeds.  Place the chilies in a bowl and cover with boiling water.  Let sit for five minutes to soften.  Place the chilies in a food processor with about 1/4 cup of the soaking liquid and process to a paste.  Set aside.

2.  Heat oil in a large (5 qt. works) Dutch oven or soup pot, or a very large skillet, over medium-high heat.  Add onion and garlic and saute until translucent, about 3 minutes.  Season with a pinch of salt.  Add the sausage, breaking up with a wooden spoon.  Brown the meat, stirring occasionally, for about ten minutes, until cooked.   If there is a lot of grease in the pan, spoon some of it out, but make sure you leave some for flavor.

3.  Stir in cumin and cook for 30 seconds.  Add the chili paste you made in step one, red pepper flakes, oregano, bay leaf, and another pinch of salt.  

4.  Add tomatoes and beer and bring to a simmer.  Reduce heat slightly and simmer for 30 minutes, uncovered, stirring occasionally.  Add beans and cook for an additional 20 minutes, stirring occasionally.  Season to taste, and serve.

Enjoy!

Cold Sesame Noodles

Sesame noodles are apparently pretty common Chinese takeout fare, but I have to say, I've never actually ordered them myself.  They're tasty and easy, and this recipe is no exception to that rule.  I made a spicy celery salad on the side, and the flavors complemented each other quite well. 

The tahini is really the most noticeable flavor in this dish, so if you're not a fan of tahini, you should probably skip this.  You can always use peanut butter instead.  I also think this dish would be great (albeit completely different) if you eliminate the tahini and increase the sesame oil a little bit.  There are all kinds of variations on this theme that you can try out. 

I used soba noodles, but the original recipe called for Chinese egg noodles.  Just about any long thin pasta will work.

Cold Sesame Noodles

adapted from Mad Hungry by Lucinda Scala Quinn

serves 2

INGREDIENTS:

1/3 pound soba noodles

1/2 teaspoon toasted sesame oil

2 tablespoons sesame paste (tahini)

1/4 cup water, plus more if needed

1/2 tablespoon rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1/4 teaspoon Sriracha sauce (or other hot sauce)

1 scallion, thinly sliced

1/2 tablespoon minced fresh ginger

DIRECTIONS:

1.  Cook the noodles according to package directions, until just tender.   Drain and toss in a bowl with the sesame oil.  Refrigerate until ready to serve.

2.  Meanwhile,  in a large bowl, thin the sesame paste by stirring enough water to achieve the consistency of heavy cream.  Whisk in the vinegar, soy sauce, sugar, and Sriracha.  Stir in about 3/4 of the scallion and the ginger.

3.  Just before serving, toss the chilled noodles with the sauce.  Garnish with remaining scallion.

Enjoy!