Difficulty: Easy
Time: 15 mins prep + 45 mins
oven
Servings: 3 quarts
For those that don’t like collard greens yet, this recipe
ushers in their robust earthy flavor & texture on a succulent bed of creamy
yams & sweet gala apples. If
you’re into making baby food, you’ll find the wee ones love it pureed!
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1 ~ 1 ½
|
Quarts
|
Yams
|
Half
moon slices
|
1
|
Bunch
|
Collards
|
Stems
removed
|
1 ~ 2
|
Medium
|
Red onions
|
Half
moon slices
|
1 ~ 2
|
Medium
|
Grapefruit
|
Juice
& zest
|
2
|
Medium
|
Gala apples
|
Diced
|
Start the stock right away. Preheat the oven to 400 while you prep the vegetables.
STOCK
1
|
Quart
|
Water
|
|
1
|
Tablespoon
|
Miso
|
Or
doenjang, soy sauce or boullion
|
½
|
Cup
|
Dry sherry
|
|
Veggie scraps
|
See
below
|
In a small saucepan add water, miso or bouillon, vegetable
flotsom (collard stems, apple cores, onion skins, any herbs, hot chili, black
pepper, etc.) & sherry (or more water). Bring to a boil covered, then uncover for 5+ mins while you
finish prepping the veggies.
OPTIONAL FLAVORINGS
1 ~ 2
|
Tablespoons
|
Fresh herbs
|
Rosemary,
bay leaves, thyme, oregano, etc
|
2
|
Tablespoons
|
Hemp seeds
|
Or
sesame, poppy etc.
|
1” X 2”
|
Piece
|
Kombu kelp seaweed
|
|
1 or 2
|
Pieces
|
High quality cooked bacon
or ham
|
|
½
|
Teaspoon each
|
Sea salt and black pepper
|
To
taste
|
I usually don’t peel the apples, especially for savory &
sweet dishes. Add the veggies to
the to the casserole dish. Add in
your favorite herbs, salt & pepper, juice & zest of the
grapefruits. Strain the broth over
and stir. I used fresh thyme
sprigs today. There’s something
about thyme w/ apples that is extra tasty.
2
|
Tablespoons
|
Evoo
|
Sprinkle w/ the evoo and optional seeds, ham, bacon, tuck in more herbs or kelp as you wish.
Cover & place into the 400 degree hot oven. If my casserole doesn’t have a cover I use a sheet or pizza pan as a cover, but you can use foil if you wish. Roast for 30 mins, remove cover & roast for 15 mins more.
The combo of robust collards w/ the sweet apple, rich &
creamy yam & tart grapefruit comes together for a symphony of flavors in
every bite. All the optional
flavorings I suggest are loaded w/ texture & micro nutrients. Kelp, a centuries old staple in the
Japanese kitchen, is the “IT” ingredient in the US right now. Read about it's benefits in this article from the Washington Post.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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