| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | to 8 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | to 8 servings |
Ingredients
- 2 ounces olive oil
- 6 ounces butter
- 2 onions, peeled and sliced
- 2 large bunches collards, washed, stemmed and chopped
- 2 bunches baby turnips
- 1 cup Virginia peanuts, roasted and crushed
- 2 tablespoons minced Fresno chiles
- 1 tablespoon pureed roasted garlic
- Japanese Sweet Potatoes, recipe follows
- 8 small Japanese sweet potatoes, cut in half lengthwise
- 2 ounces butter, melted
- Sea salt
- 4 baby cucumbers, cut in half, seeded and minced
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
Instructions
- Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
- Add the turnips and simmer for about 20 minutes.
- Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
- Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
- Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
- Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
- Transfer potatoes to a covered bowl.
- Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
- Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 518 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 61 mg |
| Sodium | 688 mg |
| Serving Size | 1 of 8 servings |
| Calories | 518 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 61 mg |
| Sodium | 688 mg |
Reviews
THIS IS A FANTASTIC RECIPE. I made it exactly as instructed and it was a real hit at Christmas dinner. Although intermediate, it’s not too difficult. Thank you!!!
One of the best things I’ve ever eaten!!! Collards are so healthy and taste wonderful, especially in this recipe. I don’t miss the ham/ham hock in this recipe. If you want a bit of the smoky taste, just add a few drops of liquid smoke or even smoky paprika. This is now a staple in my home.
I loved this recipe, but it is NOT what I saw when watching Guy’s Ranch Kitchen. To see the recipe as aired, watch the video. I tried this recipe because I am a caterer and needed a vegetarian side dish option. I cooked what I saw on the video and, because I was cooking for a crowd that may not care for spicier foods, I omitted the Fresno chilis. I used regular sweet potatoes as I’ve never even heard of Japanese Sweet Potatoes, let alone know where to purchase them, and omitted the cucumbers (not it the video) but knew the sweet potato, ginger, cayenne, maple syrup and vinegar would work well with the collards. Again, I followed the video more than the recipe and added the garlic cloves squeezed out of the skin straight into the collards rather than pureeing them. The video showed the turnips going into the collards as already roasted, but I just added them in raw according to the directions because I was going from memory on the video and hadn’t just watched it as I did to write this review. I added the ginger, cayenne, vinegar and maple syrup in when I cooked the collards to give them a tiny bit of spice and flavor during the cooking process. Then to finish off the cooking process, I added the sweet potato with the peanuts as I didn’t want the peanuts to get soft or the sweet potatoes to get mashed (they were cooked until soft in the oven) and stirred them through. I had people from the south who raved about the collards saying they were better than what the could get back home. Because they had so much flavor and the vinegar, maple syrup, turnips and sweet potatoes brought and and enhanced the natural sweetness of the collards, the dish clearly didn’t need the ham hock to bring the flavor to the party. This will be a staple on my vegetarian menu and with a few tweaks, it can be made vegan as well. Thanks for a great recipe Chef Waxman!