We got another gorgeous box of vegetables this week from Sola Gratia…and may I say that last week's potatoes were INCREDIBLE. You tend to think of potato as well…potato….but I found those so sweet and tender! But on to this week:
I used the collards first. Now I must say….I am definitely a northern girl….never grew up with collards….barely ever HAD them until the last few years. And I still don't really get the concept of cooking them a long time with meat when they are so good done quickly and simply. Those of you that have classic collards recipes must share them with me. I need to be collard educated please!
The other night we had some chicken and I wanted a simple side dish that would be quick. So I grabbed the collards and sliced them up into pretty fine ribbons. Then I started a heavy pan with a bit of olive oil and some garlic on medium heat. I added the collards and tossed them until they wilted, then I added corn that I'd cut off the cob from a couple of leftover pieces, and some chopped up Sola Gratia tomatoes. A bit of salt and pepper and it was done. SO good! Sometimes simple flavors are the best!
But then again, sometimes you have to play around with flavors. I was kind of intrigued with using the pumpkin in some kind of savory way. Like most people, I would imagine, I'm more used to using it in desserts….pie, bread etc. I poked around the internet and found a recipe for Curried Pumpkin that sounded intriguing and more importantly…simple….so I thought we'd give it a whirl.
You start out by carmlizing a ton of onion…and you wait, and you wait, and you wait because it always takes longer than you think to carmelize onions. Then you just add the chopped pumpkin, some spices, some garam masala and salt and let it cook away.
Curried Pumpkin with Carmelized Onions
by Anne Burrell/Secrets of a Restaurant Chef/Food Network
3 large onions, julienned
5 cups 1/2 inch diced sugar pumpkin
2 tablespoons garam masala
pinch crushed red pepper flakes
1 1/2 cups chicken or vegetable stock
1 bunch finely chopped chives
1/2 cup toasted green pumpkin seeds
Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.
When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes.
Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Garnish with chives and pumpkin seeds.