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diff --git a/src/collard-greens-with-smoked-duck-and-parnips.md b/src/collard-greens-with-smoked-duck-and-parnips.md deleted file mode 100644 index de40881..0000000 --- a/src/collard-greens-with-smoked-duck-and-parnips.md +++ /dev/null @@ -1,30 +0,0 @@ -# Collard Greens with Smoked Duck and Parsnips - -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 - -;tags: vegetables side duck |