Zeleni kupus i krompir (collard green)
The greens are blanched, and then
cooked with onion and garlic. After a while, cooked potatoes are added and
crushed into the greens. The dish isn’t like mashed potatoes, more like a hash.
Serve it as a side dish with fish or chicken, or with other vegetable dishes.
1 large bunch collard greens, about
1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
3 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves, sliced thin
1/4 to 1/2 teaspoon crushed red
pepper flakes (optional)
3/4 pound yellow-fleshed potatoes,
such as Yukon gold, you can add some sweet potatoes
One tomato
Chopped ginger
1. Bring a large pot of water to a
boil. Fill a bowl with ice water. When the water comes to a boil, salt
generously and add the collard greens. Blanch for 4-5 minutes, and transfer to
the ice water with a slotted spoon. Drain and squeeze out extra
water. Chop coarsely. Set aside the cooking water.
2. Heat 2 tablespoons of the oil
over medium heat in a wide, lidded skillet or Dutch oven, and add the ginger and onion.
Cook, stirring often, until it begins to soften, about three minutes. Add a
generous pinch of salt, the garlic and crushed red pepper flakes. Continue to
cook, stirring often, until the onion is tender, about five minutes. Stir in
the collard greens. Mix together for a few minutes, and then add 1 cup of the
cooking water and salt to taste. Bring to a simmer, cover partially, and simmer
over low heat for 45 minutes to 1 hour, stirring often and adding more cooking
water from time to time, so that the greens are always simmering in a small
amount of liquid.
3. While the greens are cooking,
scrub the potatoes and add to the pot with the cooking water. Bring back to a
boil, lower the heat and simmer until the potatoes are tender, about 25
minutes. Remove the potatoes from the cooking water, and allow to cool slightly
so that you can peel them if you wish. Cut them into large chunks.
4. Uncover the greens, and add the
potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and
stir into the greens. Add a tablespoon of olive oil and salt and pepper to
taste, and stir over low heat until the greens and potatoes are well combined.
The potatoes should not be like mashed potatoes, just crushed and intermingled
with the greens, like hash. Taste, adjust seasonings and serve.
Yield: Serves four to six.
Advance preparation: You can make
the recipe through step 3 up to three days ahead. Keep the greens and the
potatoes in the refrigerator until you reheat, and then proceed with step 4.
You can make the dish through step 4 a few hours ahead and reheat.
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