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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