Collards and Steak Carbonara

Photo and Recipe by Tod Dimmick

This pasta dish would also be delicious without the steak


Prep time:  15 minutes
Cook time:  15 minutes
Serves:  6+








INGREDIENTS
3 TB Olive Oil
3 cloves garlic, crushed
1 bunch collard greens, cleaned, leafy parts separated from stems and coarsely chopped, stems thinly sliced
1 lb whole wheat pasta
2 eggs
1/2 cup shredded Parmesan
1 cup diced leftover roast beef or steak


DIRECTIONS
Heat water for the pasta in a large pot.  While water is heating, heat the olive oil in a large saute pan over medium heat and saute the sliced collard stems for 3-4 minutes, stirring.  Add the garlic and cook for another minute, stirring.  Add the collard leaves, turn heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.  The leaves will release moisture to help steam everything, but if the saute pan looks in danger of drying out add a little water or stock. 

Cook the pasta as you like it.

While pasta is cooking, whisk the eggs, and add the meat to the saute pan to heat.

When pasta is done, drain it in a colander, return it to the pot, and toss with the eggs, then with the parmesan, and then mix in the collards from the saute pan.

Serve, seasoning to taste with salt and pepper.  This dish would pair well with a dry red wine - Cotes du Rhone, or even Chianti, would be a natural.

Variations:  Cooked sausage, or chicken, would be delicious substitutes for the steak.

Sauteed Carrots & Collards with Oyster Sauce

Photo:
Tod Dimmick










Low, slow heat brings out sweet flavors and meltingly tender texture.

INGREDIENTS
2 strips bacon
1 clove garlic, crushed
5-6 carrots, peeled, 1/2" dice
6-8 collards leaves, washed, stems separated from leaves and cut into 1/2" dice, leaves coarsely chopped.
2-3 TB oyster sauce

DIRECTIONS
Cook the bacon in a large skillet over medium low heat. When done, remove bacon to drain on paper towels and pour off fat, leaving enough to coat the bottom of the pan. Add the garlic, carrots, and collards stems and cook for 15 minutes, stirring, or until carrots and stems are just starting to turn tender. Add the collards leaves, and cook for 10 minutes, stirring occasionally, or until leaves are also tender. Add oyster sauce, turn to coat, and serve.

Variation: Cook carrots and collards separately for color contrast in the finished dish.

Served up by Tod Dimmick

Creamed, Spiced Collard Soup

Photo and Recipe by Tod Dimmick











This dish proves the saying about something being greater than the sum of its parts. Make this from fresh, or use leftover cooked greens.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

INGREDIENTS
3 TB olive oil
2 cloves garlic, crushed
1 bunch fresh collards, rinsed and coarsely chopped, stems separated from leaves
4 cups chicken stock
2-3 leftover boiled potatoes
1/2 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp paprika
Salt and pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and collard stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the collards, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

When the collards are tender, use an immersion blender or a food processor to process with the stock, potatoes, red pepper, cumin, salt, and pepper (Doing this in batches might be a good idea).

Pour soup into a saucepan for reheating, and distribute to serving plates, seasoning to taste with salt and pepper, and topping with sour cream.

Served up by Tod Dimmick