This is the meal D and I had for Christmas Day dinner. Coincidentally, it was so good and there was enough left over that we had it again tonight! I said to D, after scooping the last bit in my bowl onto my spoon, “I don’t know how anyone could not like collard greens.” Sure, where I’m from in the South, collard greens are a sloppy, almost brown in color, inedible side dish served in some generic chain restaurant (like Cracker Barrel), and most people I know wouldn’t touch ‘em with a ten foot pole. But, I betcha if they’d all try it like this, their opinions would change. I know mine did. The currants in the dish add a lovely, nice, sporadic touch of sweetness.
Archive for the ‘Christmas’ Category
Citrus and Roasted Heirloom Tomato Chutney
1 lb Heirloom Tomatoes
1 c red onion
1 grapefruit [+ zest]
1/2 c fresh cranberries
5 cloves garlic
2 preserved lemons
cracked black pepper
Halve tomatoes and toss lightly in olive oil and 1 Tbsp turbinado sugar. Roast at 400 degrees for @ 45 minutes or until tomatoes have carmelized. While tomatoes are in the oven, saute onion and garlic in a wee bit of olive oil until onions are translucent. Add grapefruit segments, cranberries, preserved lemons cut into 12ths, 6 fresh thyme sprigs and nutmeg. Adjust liquid volume with water to maintain a loose chutney and simmer until cranberries pop. Add roasted tomatoes and their juice. Allow to cool and remove thyme sprigs. Add salt and pepper to taste and then fold in fresh basil and thyme just before serving.