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Archive for January 22nd, 2010

I’ve been slacking on collard green recipes lately and have had this recipe kicking around in my head for a while now.  Today it expressed itself and they turned out really well.  They’re sweet and spicy hot and would go great with some savory black beans.

Filling:

1 bunch collard greens, washed, destemmed and cut into a 1/4-inch chiffonade

1/2 onion, diced

2 clove garlic, minced

2 T currants

1/3 cup orange marmalade

minced chili pepper [To your tastes, I used a single Thai chili, for something   milder use the whole or part of a ribbed and seeded jalapeño.  A pinch of red pepper flakes would also work.]

1/4 tsp freshly grated nutmeg

zest of half an orange

canola oil

Directions:

Sauté the onions, garlic and chili pepper in a drizzle of canola oil until the onions begin to soften.  Add in the collard greens and currants and mix well.  Allow to cook for 10-15 minutes.  [If the collard greens weren’t still wet from having been rinsed, add in a splash of water to help steam them.]  Once wilted, but still bright green, add in the marmalade, orange zest and grate in the nutmeg.  Stir to combine and set aside off the heat.  Once cooled, place on a cutting board and chop the filling so that no long strands of collards remain.

Masa Harina Dough:

1-3/4 cup vegetable stock

1/2 cup canola oil

3 cup masa harina

1/2 cup unsweetened applesauce

1 tsp sea salt

dash of cinnamon

Directions:

Add the dry ingredients to a mixer and then add the wet.  Mix slowly until the dry ingredients are damp and then turn up the mixer to a medium speed.  Mix for 5 minutes.

Assembly:

Spread a golfball-sized amount of dough over the middle area of a softened corn husk.  [ You can certainly make larger tamales that cover most of the husk area, I just prefer sweet tamales to be petite.]  Place a tablespoon of the filling down the center in a line.  Roll the cornhusk over while rolling the dough over the filling.  Once rolled, use a strip from another corn husk to tie around the center and secure the tamale into shape.  Steam vertically for 30 minutes.

Serve fresh from the steamer.

[ETA:  Fixed a massive spelling error]

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