Serves 4 to 6
This recipe is somewhere between a potage and a stir-fry. I like to keep the vegetables crunchy.
It’s the perfect farmer’s market feast – my advice is to buy what’s in season and mix it up. No Brussels sprouts? No problem, just use broccoli. No sweet potato? Use two kinds of winter squash. It may seem like a pain to use two pots, but cook the greens separately to keep them crisp. Lastly, the addition of apple of pear brings a spot of sweetness to the dish and is an unexpected burst of flavor.
1 slice bacon cut into lardoons
1 onion, chopped
2 cloves garlic, very finely chopped
2 carrots, peeled and sliced
2 turnips, peeled and diced
1 sweet potato, peeled and diced
1 small winter squash, peeled and diced
1 teaspoon red pepper flakes, or to taste
OR 1 chili pepper, chopped
½ cup water or chicken stock, more if needed
1 tablespoon canola oil
1 cup Broccoli, chopped
1 bunch collard greens, sliced in chiffonade
1 apple or pear, cored and diced
¼ cup freshly chopped herbs, such as sage, rosemary, and thyme ssdsx
1 cup fresh goat cheese
Cooked Grits, for serving
- Heat a medium pot over medium heat. Add the bacon and cook until the fat starts to render, about 3 minutes. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the carrots, turnips, sweet potato, and winter squash. Add red pepper flakes or chili pepper. Add water and season with salt and pepper. Increase heat to high and cover; cook until tender, about 10 minutes. Meanwhile, heat the oil in a large skillet over medium high heat. Add the Brussels sprouts and collard greens. Season with salt and pepper. Cook, stirring frequently, until just wilted, 3 to 5 minutes. Add the apple and stir to combine. Add the greens with the apples, chopped herbs, and cheese to the root vegetable; stir to combine. Taste and adjust for seasoning with salt and pepper.
- Spoon grits into shallow bowls. Top with vegetables and serve immediately.
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