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diff --git a/content/collard-greens-with-smoked-duck-and-parnips.md b/content/collard-greens-with-smoked-duck-and-parnips.md new file mode 100644 index 0000000..959d8fd --- /dev/null +++ b/content/collard-greens-with-smoked-duck-and-parnips.md @@ -0,0 +1,32 @@ +--- +title: "Collard Greens with Smoked Duck and Parsnips" +date: 2021-03-29 +tags: ['vegetables', 'side', 'duck'] +--- + +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. + +## Contribution + +- Jayson |