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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Collard Greens with Benne Seeds and Chili Oil

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Collard Greens with Benne Seeds and Chili Oil Empty Collard Greens with Benne Seeds and Chili Oil

    Post by Lobo Fri Jan 22, 2016 10:45 pm

    Collard Greens with Benne Seeds and Chili Oil Img95l
    Collard Greens with Benne Seeds and Chili Oil
    Collard Greens with Benne Seeds and Chili Oil Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 6
    The unexpected flavors of this dish exemplify contemporary Southern cuisine at its best. The greens are not cooked for hours as was often done in the past, and the toasty flavors of the benne (sesame) seeds pair nicely with the bitterness of the vegetable. If you prefer, use hot-pepper vinegar instead of the cider vinegar and chili oil.






    • 26

    Ingredients:


    • 2 lb. collard greens, mustard greens, turnip greens or broccoli rabe, tough
        stems and wilted leaves discarded
    • 2 Tbs. olive oil
    • 6 garlic cloves, thinly sliced
    • 2 dried hot chilies, broken in half crosswise
    • 1/4 cup sesame seeds
    • 1 Tbs. chopped fresh rosemary
    • 2 Tbs. honey
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. cider vinegar
    • 1 Tbs. hot chili oil

    Collard Greens with Benne Seeds and Chili Oil Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

    Directions:

    Cut the greens into 1-inch pieces. Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the greens and stir to immerse completely in the water. Return to a boil, reduce the heat to medium and cook until crisp-tender, about 10 minutes. Drain the greens and place under cold running water to stop the cooking. Transfer to a large kitchen towel, wrap well and squeeze out as much excess water as possible.

    In a large fry pan with deep sides over medium heat, warm the olive oil. Add the garlic, chilies, sesame seeds and rosemary and cook, stirring, until the sesame seeds begin to lightly brown, about 1 minute. Stir in the greens and honey. Sauté, stirring occasionally, until the greens are well coated with the other ingredients and heated through, about 3 minutes. Season with salt and pepper.

    Transfer the greens to a large bowl and drizzle with the vinegar and chili oil just before serving. Serves 6.
    Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).
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