First steps towards montevideo.restaurant

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----
-title: "Collard Greens with Smoked Duck and Parsnips"
-date: 2021-03-29
-tags: ['vegetables', 'side', 'duck']
-author: "Jayson"
----
-
-This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
-
-- ⏲️ Prep time: 20 min
-- 🍳 Cook time: 20 min
-- 🍽️ Servings: 2
-
-## Ingredients
-
-- 1/2 smoked duck breast (skin on) chopped
-- 1 large onion sliced
-- 1 small parsnip julienned
-- 1 large bunch collard greens chopped into ribbons
-- 1/2 green cabbage cut into ribbons (optional)
-- 1–2 tablespoons olive oil and/or butter
-- 1 teaspoon ground coriander
-- 1/2 teaspoon cinnamon
-- 1/2 teaspoon garam masala
-
-## Directions
-
-1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
-2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.