Roasted Collard & Yams
Easy // 15 prep mins + 45 mins oven // 3 quarts
For those that don’t like collard greens yet, this recipe ushers in their robust earthy flavor & texture on a succulent bed of creamy yams & sweet gala apples. If you’re into making baby food, you’ll find the wee ones love it pureed
Oven-safe roasting casserole dish or Dutch oven
Small covered sauce-pan
1 - 1 1⁄2 quarts Yams sliced
1 bunch Collards, stems removed
2 Gala Apples, diced
1 or 2 Red Onions, half moon sliced
1 or 2 Grapefruits, juice & zest
1 Tbsp miso, doenjang, soy sauce or bouillon
1⁄2 tsp sea salt & 1⁄2 tsp pepper 2 tbsp EVOO
1⁄2 cup Dry Sherry
Fresh herbs, rosemary, thyme, bay leaves, etc
2 Tbsp Hemp or sesame seeds
1” x 2” Kombu (kelp) Seaweed 1 or 2 pieces of cooked bacon or ham
Step 1 Preheat the oven to 400 while you prep the vegetables. Start the stock right away. In a small saucepan add 1 quart water, miso or bouillon, vegetable flotsom (collard stems, apple cores, onion skins, any herbs, hot chili, black pepper, etc.) and sherry (or more water). Bring to a boil covered, then uncover for 5+ mins while you finish prepping the veggies.
Step 2 I usually don’t peel the apples, especially for savory & sweet dishes. Add the veggies to the to the casserole dish. Add in your favorite herbs, salt & pepper, juice & zest of thegrapefruits. Strain the broth over and stir. I used fresh thyme sprigs today. There’s something about thyme with apples that is extra tasty.
Step 3 Sprinkle with the EVOO and optional seeds, ham, bacon, tuck in more herbs or kelp as you wish. Cover and place into the 400-degree hot oven. If my casserole doesn’t have a cover I use a sheet or pizza pan as a cover, but you can use foil if you wish. Roast for 30 mins, remove cover and roast for 15 mins more.
Chef's Note The combo of robust collards with the sweet apple, rich & creamy yam & tart grapefruit comes together for a symphony of flavors in every bite. All the optional flavorings I suggest are loaded w/ texture & micro nutrients. Kelp, a centuries-old staple in the Japanese kitchen, is the “IT” ingredient in the US right now.