"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I got back very hungry after a long day and I wanted to cook something. I looked in the fridge, saw a bunch of wilting collards. I looked in the cabinet, saw a bag of potatoes. I looked online and found this recipe for Collard Greens and Potatoes.
Sometimes there are recipes where everything seems to go a little wonky. All the bowls are too big, the pans are too small, the water won’t boil… This was one of those. I also realized I have never steamed anything before. Luckily, the kitchen in my apartment has a steamer, but it took me a bit of frantic internet searching to figure out what to do. I’m still not sure if I was supposed to steam it with or without a steamer basket, but I do know it helps to cover the steaming item (doh). 🙂
I adapted the original recipe because I didn’t have many of the ingredients. I also love onion, so I added an extra one.
I ate this over some pasta, which made it quite starchy. I could see it very tasty with some mushrooms or peppers thrown in, or maybe served with rice. A little extra mustard on top is quite nice. If you have the seasonings from the original recipe, by all means add them.
Collard Greens and Potatoes – serves 3-4
4 large potatoes, (unpeeled) cut into large cubes
1 bunch collard greens, cleaned, stemmed and chopped – you can also chop and reserve the stems and put them in the steamer for a few minutes before adding the rest of the greens
2 medium cooking onion, diced
1 tablespon mustard, to taste
1 teaspoon ground cumin
2 tablespoons butter
5-6 cloves garlic, minced
2 teaspoons fresh ginger, minced
a healthy pinch of sea salt
In a pot with a steamer insert or using a steamer basket, steam collard greens in a 1/2 inch of water in a pot for 10 minutes. Don’t kill the collards, you’ll be cooking them some more. Drain and set aside.
Heat a large (large enough for the potatoes and collards to fit as well) pan on medium-high heat, and add the butter. When butter is melted, add onion, and mustard and sauté for a minute. Add garlic and ginger, sauté until onion is translucent.
Add potatoes and ground cumin and stir. Add collard greens. Cook until potatoes are soft on the inside and crispy and browned on the outside and collards are wilted. If too dry add a splash of water or more butter (although the final dish should be dry, not saucy).
A few minutes before the end add a healthy pinch of sea salt. Stir well. Enjoy.