Intermediate // 90mins // Serves 4

-Broth-
Polynesian Collard Stew - Ingredients
1 Bunch Collard (Stems only)
3 Whole Star anise (Optional, sub 1/8 teaspoon 5 spice powder)
1 Tablespoon Soy sauce
3 Tablespoons Sweet marsala
1 Small Citrus peel (Tangerine, blood orange, navel, lime etc.)
1 3” piece Lemon grass (Smashed, optional)

-For The Sauce-
1 Tablespoon Onion flakes
½ Teaspoon Garlic powder/granules
2 Teaspoons Fresh or pickled ginger (Minced)
2 Tablespoons Coconut nectar (Or agave, honey or 1 ½ T brown sugar)
¼ Teaspoon Black pepper
Fresh or dried Hot chili (To taste)
1 ½ Cups Peeled fresh coconut meat (Thinly sliced, or 1 cup dried flake coconut, largest size available)
1 Bunch Collard greens (1 inch dice)
2 Tablespoons Coconut oil
1 ½ Cup Yam (Diced)
2 Cups Zucchini (Half moon slices)
1 Small Red onion (Diced, a generous cup)
1 Pinch Salt & pepper

Step 1

Step 1

1. Bring the broth ingredients to a boil covered.  Reduce heat to med, set timer for 10 mins.  Cool slightly, strain, return broth to the pot and add the sauce ingredients.  Bring to a boil and add the coconut, cover, reduce heat to med-low, simmer 10 mins  Then add the collards.  Cover again and simmer over med-low heat for 20 mins while you prep out the rest of the dish. 

2. In a wok or deep skillet set over med-high heat melt the coconut oil, then add the yam.  Sauté until it just begins to color, then add in the zukes.  As soon as they begin to color, add in the onion, pinch salt and pepper and sauté for 2 more mins.  Add the collards and their sauce.  Cover and simmer on med-low for 15 mins more.

Step 3

Step 3

3. Garnish with your choice of the following:  Kiwi, Avocado, Fresh citrus juice wedge, Cilantro, Cherry tomatoes, Parsley, Favorite fresh herbs

HINTS:  It’s quick to prep collard greens, the leaves pull off from the stems easily and since the leaves are flat, just stack them up and cut into 1” squares.  You can prep out the rest of this dish after you put the broth on.  Vary your dice shape.  Not everything need be square.  Rectangles are cool too and pleasant on the tongue.  Peeled fresh coconuts are available readily in most produce markets, Asian markets, Trader Joes and online.  Make sure to drain and drink the fine fresh coconut water from the inside before you slice up the meat.  

 

 

 

 

 

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