Posted in Fresh Fridays on Dec 05,2014
Don’t know what vegetables to use this season? Winter can be challenging. Most of us prefer the ripe, sweet flavor of warmer weather veggies, and when the weather is cold and gloomy we usually crave comfort foods, you know, carbs and fat! Here is a creamy, rich recipe for collard greens that will help you get some dark greens in, while meeting those cravings. You can make this recipe wheat and dairy free if desired.
5 oz. very thinly sliced nitrite free turkey bacon
1 cup coarse whole grain breadcrumbs (you can use gluten free)
4 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
1 cup finely grated blend of Parmesan and Pecorino Romano cheese, divided
Sea salt and freshly ground black pepper to taste
2 bunches collard greens (about 1 lb.), center ribs and stems removed
1 large white or yellow onion, thinly sliced
3 garlic cloves, finely chopped
2 tablespoons unsalted organic grass fed butter or earth balance butter
2 tablespoons all-purpose flour, spelt flour, or gluten free flour of choice
2 cups canned coconut milk (unsweetened)
¼ teaspoon freshly grated nutmeg
Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in turkey bacon and set aside.
Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in coconut milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add to collard green mixture and mix to combine; season with salt and pepper.
Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
This dish can be enjoyed on it’s own or as a side dish to a grain or lean protein.
enjoy : )
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