When Jacqui Delario visits one of her best friends in South Carolina, collard greens are a must. Over the years, the dish has gotten some northern exposure, especially at Jacqui’s home on the 2500 block of South Lambert Street.
Instead of stealing her friend’s thunder, Jacqui has created her own Ode to the South, or what she describes as a Southern take on her mother’s spinach and potatoes. Jacqui adds her own touch by garnishing the top with some carrot strips.
Ingredients:
1 bunch, or about a 1/2-pound, of collard greens, washed and blanched
4 to 6 cloves of garlic, smashed
1/4 cup of olive oil
3 to 4 turnips, peeled and cubed
1 onion, diced
Salt and pepper, to taste
Carrot strips, for garnish
Directions:
When the greens have cooled, drain and remove the stems. Cut the stems into bite-size pieces, if using in the dish, and rough chop the leaves. Set both aside.
In a large pan over low heat, saute the garlic in the oil until golden-brown. Add the turnips, sauteing until they begin to turn golden-brown. Add the onion.
If using the stems, add to the pan when the onions are browned and translucent.
When the turnips are tender, add the collard green leaves and stir. Cook for about three minutes. Add the salt and pepper.
Top with the carrots, if desired, and serve.
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