I know it's not collard season, but when you want a tasty, filling treat, you'll go to any length to fill that empty void in your stomach. I bought collards from the grocery store - the shame was almost unbearable, but I quickly got over it when I realized my belly would soon be full.
When I was a child most holidays meant a pot of greens. Easter, Memorial Day, The Fourth, Labor Day, Thanksgiving and Christmas. You went and bought a smoked ham hock, boiled the hock until the meat started to fall off the bone, cut and washed your greens (often washing five or six times until all the dirt came off), put the greens in with the boiling ham hock, added salt, sugar, and red pepper flakes and you cooked them for HOURS...like 5 or more hours. The house smelled great, you knew you were in for a treat, but boy did it take a long time. And I'm positive the Vitamin A, Vitamin K, Vitamin C and Magnesium slowly boiled to death, along with that hock. Boy, those were the good ole days - naiveté was my friend.
About 15 years ago I transitioned from ham hocks to smoked turkey leg. In my mind it was the right thing to do... Ten years later I only used vegetable broth, now, I like my collards blanched for a few seconds and cuddling a whole bunch of vegetable goodness.
I'm not sure what Nana would say...I'm certain what my stepdad says (LOL!!), but I tell you what, this is really some good grub...
Make sure you post a picture on Instagram when you make this #leighandollie.
I'd also love to hear your ham hock stories. :-)
This recipe provided by the Sprouted Kitchen cookbook; with a few minor subtractions/additions.
1 Cup Chopped Carrots
1 Tablespoon Fresh Grated Ginger
1 Small Shallot, Chopped*
1 Tablespoon Yellow Miso
1 Teaspoon Honey**
3 Tablespoons Rice Vinegar
3 Tablespoons Toasted Sesame Oil
1/4 Teaspoon Sea Salt
8 Large Collard Green Leaves
2 Cups Cooked Quinoa
1 Tablespoon Tahini
2 Cups Grated Raw Beets
Medium Bowl of Ice
To make your miso-carrot spread place the carrots, ginger, shallots, miso, honey, and vinegar in your food processor until the mixture is smooth, about 2 minutes. Slowly add the oil and salt and pulse until all ingredients are completely blended.
Clean your collards well. Fold the collard in half and cut out the stalk (you will want to use a pairing knife and cut closely to the stalk). Blanch the collards in boiling water for 1 minute. Immediately remove the greens and put them in the bowl of ice for a few seconds to stop the boiling process. Pat the collards dry with a paper towel.
In a separate bowl mix together the cooked quinoa and tahini.
Lay out two collard leaves head to toe on top of each other, make sure they overlap. Add 1/4 miso-carrot spread, 1/4 quinoa mixture, and 1/4 beets. Then wrap your greens like a burrito.
* I didn't use a shallot or any onions or garlic in this recipe.
**I used agave.
Notes: There are a few collard wrapping tutorials online. I will try to remember to make a tutorial the next time one of my boys want to join me in my reindeer games.