Recipe Source: Albi, Johnna and Catherine Walthers. d of being able to do any of the other tasks on my list, and believe me there were a lot of them. I also despaired of being able to eat the food I was working on - I was chopping the collard greens at the time and it is extremely difficult to make a main dish of collard greens when you have bled all over your collard greens. It is really, really not a good idea to serve food that you have bled on. Ever.
The thing is, when I looked down at the greens, wrapping my finger in paper towels and duct tape, there was no blood to be found. Not a trace. I can certainly tell you that there was plenty on the paper towels. I can only attribute this to divine intervention. Or maybe quick reflexes.
Collard Greens with Corn and Cashews (serves 4; approx. $2.88/serving)
1 bunch collard greens, stemmed and chopped
3 cups water
1 pound frozen corn kernels
2 serrano chiles, seeded and chopped
4 garlic cloves, minced
2 leeks, washed and sliced
1/4 teaspoon Aleppo pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup chopped cashews
Equipment:
- Large, deep saute pan with lid
- Combine the collards and the water in the saute pan and bring to a boil.
- Cover and cook over high heat about 6 minutes.
- Add the corn. Cook another 3 minutes or so.
- Add the remaining ingredients and cook, uncovered, until all the ingredients are tender.
- Serve hot.
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