Collard Greens and Parsnips
Collard greens are popular in the southern US states, and are a staple of soul food. When collard greens and parsnips are cooked using Indian cooking techniques and flavors, the result is amazing and goes well with Baked Whole Wheat Flatbreads .
Serves 3 to 4
Prep time: 15 minutes
Cook time: 25 minutes
Refrigerator Life: 3 days
Freezer Life: 1 month
Reheating Method: Place the refrigerated or defrosted collard greens and parsnips in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.
½ lb (225 g) fresh collard greens (about 1 small bunch)2 small parsnips (about ½ lb/225 g)¼ teaspoon ground turmeric½ teaspoon ground red pepper (cayenne)½ teaspoon ground black pepper¾ teaspoon salt2½ tablespoons vegetable oil
1 Thoroughly wash the collard greens. To de-rib (separating the leaves from the stem) the collard greens, working with one stem of greens at a time, cut around the stem in a v-shape. Tightly roll up the leafy greens and then slice the roll crosswise into thin strips, about ¼-inch (6 mm) thick. Coarsely chop up the strips.
2 Trim the bottom ¼ inch (6 mm) off the stems and discard. Cut the stems into about ¼-inch (6 mm) small pieces.
3 Peel and wash the parsnips. Cut off both ends and discard. Cut the parsnips into four equal lengthwise segments. Cut each segment crosswise into ¼-inch (6 mm) pieces.
4 Squeeze the chopped greens with your hands to remove any excess water. Place the collard greens, chopped stems, turmeric, ¼ teaspoon each of the red pepper and the black pepper, and ½ teaspoon of the salt into a medium saucepan set over medium heat. You do not need to stir it right now. Cook covered for about 8 minutes, stirring occasionally. You will soon see some water released from the greens as they start to reduce in volume and become tender. Turn off the heat when the greens are completely cooked down and you do not see any more water in the saucepan.
5 Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the parsnips. Add the remaining ¼ teaspoon each of the red pepper, black pepper, and salt. Stir to combine. Cook, stirring frequently, until the parsnips are tender and you can easily insert a knife through the pieces, about 8 minutes. Turn off the heat. Let rest, covered, for 5 minutes on the warm stove.
6 Add the parsnip pieces into the saucepan with the collard greens and stir to combine. Enjoy now or let cool to room temperature and refrigerate or freeze for
later!
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