Sunday, November 17, 2013

Sukuma Wiki - African Collard Greens

Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens--collards, kale, turnip greens. In fact, I don't think this truly needs a main course. It would be great with baked sweet potatoes or polenta. I got the recipe from The Noshery.

Dan's requested birthday dinner--hard to say no to a request for collard greens, especially when they're only $0.69 a (huge) bundle at Cub!
2 bundles collard greens
1/2 lb ground beef
1 large onion, sliced
3 Roma tomatoes, seeded and diced
1 beef bullion cube in 3/4 c. boiling water
1 Tsp. Maggi seasoning (or soy sauce)
3 cloves garlic, minced
2 tsp. ginger, minced
2 tsp. cumin seed
1 tsp. ground coriander
1/2 tsp. allspice
1 tsp. sugar
1 tsp. vinegar
salt to taste
oil for cooking

Wash the collard greens thoroughly. Grasp the stem in one hand and pinch the leaves together in the other and pull out the stems. Lay the leaves flat (start with the biggest leaf) and when you have 6-8 in a pile, roll  up tightly into a tube. Cut crosswise into thin chiffonade. I call this green spaghetti!

Cook the beef and break up the chunks as you cook so that is fine and thoroughly cooked. Drain off the excess liquid and turn up the heat so it starts to crisp. Stir in the cumin seeds, garlic, and ginger and continue to sizzle. Then add the onions and sizzle longer. Stir in the coriander, allspice, and Maggi. Start adding the greens--if your pan is small, add a batch, put the lid on until it cooks down, and then stir in more greens. Once they are all in, mix in tomatoes and add the beef boullion and simmer the whole mess for 15 minutes with the lid on.

Adjust the spices with salt, vinegar, and sugar and simmer for 5 more minutes.

Indian Fried Rice

What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end.

3-4 c. leftover long-grain rice
1 jalapeno, sliced
2 tsp. whole cumin seeds
2 tsp. black mustard seeds
 2 cloves garlic, minced
1 Tbsp. ginger, minced
3 green onions, sliced
1 Tbsp. turmeric
1 tsp. black pepper

1 chicken boullion cube
1/2 c. boiling water
1 Tbsp. tamarind sauce

1 c. cooked meat chunks (optional)
1 tomato, diced
2 eggs 
handful of cilantro, chopped
salt to taste
oil for cooking

Heat a large nonstick pan, adding a generous amount of oil. Add the cumin and mustard seeds and heat until they begin to sizzle and pop. Add the ginger, garlic, jalapenos and the white part of the green onions and fry until lightly brown. Add the turmeric and black pepper and toss to combine.

Break up the rice so it is loose, and add it to the pan. Cook, turning infrequently, so that the rice starts to crisp on the edges. Combine the water, boullion cube, and tamarind. Pour over the rice and toss gently so that the liquid is absorbed. Gently mix in the cooked meat, tomato, and green parts of the green onions.

Clear a space in the middle of the pan and add the eggs. Scramble them and chop up, stirring into the rice. Adjust the salt and add fresh cilantro.