Nancy requested extra collards a few weeks ago for a special recipe that is listed below. You can always call me for special requests before Tuesday at 5pm and we will look at them for you. Enjoy the recipe below.
Amy Hetager, CSA Blogger
Chopped Spiced Collards from Nancy
Here is my recipe for Chopped Spiced Collards. It is based on an Ethiopian recipe that is traditionally served with buttermilk curds. The spices can be adjusted for individual preferences.
1½ pounds fresh collards or kale
2 tablespoons finely chopped fresh hot chilies (more or less)
1 tablespoon finely chopped fresh ginger root
1 teaspoon finely chopped garlic
½ teaspoon ground cardamom (possibly nutmeg)
2 tablespoons boiling water< /div>
¼ cup butter or spiced ghee
2 tablespoons finely grated onion (or more)
1 teaspoon salt (more or less)
Wash collards and trim leaves from their stem. Bunch together and chop into approximately one inch squares. Simmer in ½ cup water for 20 to 30 minutes until tender but not mushy. Add water as needed to prevent scorching. Drain thoroughly and transfer to a large bowl.
Meanwhile, crush chilies, ginger, garlic and cardamom together in a small bowl. Wear gloves when handling chilies, or use a processor. Add boiling water and let mixture steep.
Hold a sieve over the collards and pour the spice mixture through the sieve, pressing the mixture with the back of a spoon to extract the liquid. Add the onion and butter. Mix until collards are coated with the seasoning. Let marinate at room temperature for at least 15 minutes before serving. May be served with yogurt. Good with dried or canned beans, or with rice. Can be used as a filling for wraps. Additional cardamom can be sprinkled on top. For the adventurous, a small amount of pulp from the sieve can be added to your meal.