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Archive | March 6th, 2011

Use Collards to Make Brazilian Greens

Use Collards to Make Brazilian Greens

Collard greens

“In the 21st century, we have learned that not all greens are cooked with bacon drippings and a ham hock,” Jessica B. Harris writes with no small part of her tongue firmly planted in cheek in her new book, “High on the Hog: A Culinary Journey from Africa to America” (Bloomsbury, $26). “This is the way that they accompany feijoada, the national dish of Brazil. The greens may be kale or collards or a mix, but I prefer to use the collards.”

You can serve the greens alongside anything from beef and pork to chicken and fish. Present them with orange or tangelo slices for a beautiful array of colors and flavors.

I made a variation of this dish shortly after visiting Brazil, using kale. It is the only time I can remember my father asking for seconds of anything I ever cooked.

Collards and kale are both are in season, and you’ll find them at your local farmers market right now.

Brazilian Greens

2 pounds fresh young collard greens
3 tablespoons olive oil
8 cloves garlic, or to taste, minced
1 to 2 tablespoons water
Hot sauce, to taste

Wash the collard greens thoroughly and bunch leaves together. Take the bunch, roll it tightly, and cut it crosswise into thin strips. (This is a method that the French call en chiffonade.) Heat the oil in a large, heavy skillet over medium heat, then cook the garlic, stirring over medium heat, then cook the garlic, stirring it until it’s only slightly browned. Add the collard strips and cook them, stirring constantly for 5 minutes, so that the greens are soft but retain their bright color. Add a tablespoon or  two of water, cover, lower the heat and continue to cook for 2 minutes. Serve hot with the hot sauce of your choice.

Makes 4 to 6 servings.

From “Tasting Brazil”/”High on the Hog” by Jessica B. Harris

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Learn How to Whip Up a Taste of New Orleans

Learn How to Whip Up a Taste of New Orleans

Grilled Oysters Rockefeller

Now that the weather’s warmer, it’s time to return your attention to the grill. In that spirit, the County Line, 10101 I-10 W., resumes its monthly Pitmaster Cooking Class at 7 p.m. March 25.

The March theme is “A Taste of New Orleans” and will feature chef Garrett Stephens presenting a multi-course dinner inspired by the Big Easy.

Guests will be able to dine on full servings of the each of the four courses, while Stephens demonstrates how each of the dishes is prepared. All of the recipes are in a souvenir cookbook with plenty of room for taking notes.

Creole-grilled Mirliton Ratatouille

The evening begins at 7 p.m. with Hurricane cocktails, followed by the class at 7:30 featuring the following menu:

  • Grilled Oysters Rockefeller with Crispy Pancetta and Gruyère
  • Creole-grilled Mirliton Ratatouille
  • Nawlins’ Style BBQ Shrimp
  • Bananas Foster with County Line Vanilla Bean Ice Cream

The cost for the evening is $50 a person plus tax and tip. To make a reservation, call 210-641-1998 or e-mail garretts@countyline.com. (The last two classes have sold out a week before the event, so you may want to plan ahead.)

The next class after that will be April 29.

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