Shared by Michael Twitty
Shared by Michael Twitty
Koshersoul Collards with Horseradish
Yield: 6-8 servingsTime: 1 hour
Koshersoul Collards with Horseradish
Yield: 6-8 servingsTime: 1 hourFamily Journey
West Africa
America
For cookbook author and culinary historian Michael Twitty, collard greens are a constant on the table. While often made with ham hocks, Michael’s collards are kosher, and get their flavor from spicy cayenne and bright lime. Come Passover, Michael adds horseradish to his collards, lending a taste of the holiday to the dish. Serve the collards alongside his West African Brisket and Yassa sauced Kneidlach.
Read more about Michael Twitty’s Passover celebrations in “For Michael Twitty, Seder Is a Chance to Share His Origin Story with Chosen Family.”
Ingredients
- ¼ cup schmaltz
- 1 large red onion, thinly sliced
- 1 long red cayenne pepper, sliced into thin rings
- 1 clove minced garlic
- 1 teaspoon fresh ginger, minced
- 1 tablespoon chicken consomme powder
- 4 lbs. collards, stemmed, trimmed and cut into long, thin strips
- 3 cups vegetable stock
- 2 tablespoons lime juice
- 2 tablespoons horseradish
- 2 teaspoons coconut sugar
- 1 teaspoon smoked paprika
Preparation
Step 1
Heat schmaltz in a large pot over medium heat for one minute; after a few minutes, toss in the onion slices and let them sweat.
Step 2
Add the red pepper, garlic, ginger, and consomme powder and slowly sweat on low heat for 10 minutes, stirring occasionally. Raise the heat to medium high.
Step 3
Add the thin strips of collard greens handful by handful, stirring as necessary. With each batch of three handfuls, cook the collards for about 5 minutes.
Step 4
When all of the collards have been incorporated, add the vegetable stock. Bring to a boil, then lower the heat to a simmer.
Step 5
Add the lime juice, coconut sugar, and smoked paprika. Stir, cover and cook on a low simmer for 45 minutes. Remove the collards with a slotted spoon and serve.
Reprinted with permission from “Koshersoul: The Faith and Food Journey of an African American Jew,” published by Amistad.
