Later On

A blog written for those whose interests more or less match mine.

A low-energy day, but with collards

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Today I have low energy and feel like just sitting in my chair, but I suddenly remembered I have a very nice bunch of collards and some spring onions in the fridge, and that got me charged up to cook them — and to show them to you. I should have included something for scale in the photo above because these are petite collard leaves — rather than the usual elephant ear size, these are barely bigger than my hand and — dare I say it — rather cute.

Collards and spring onions strikes me as a good combination. I think I’ll not use garlic, and I’m trying to decide between a diced lemon and a splash of vinegar. I suppose I could do both.

I have some vegetable broth on hand, and that will be a good simmering liquid. Collards become silky smooth when simmered for a long time.

I’ll mince the stems and sauté those with the onions — probably four of them — and then add the chopped leaves and vegetable broth and something for umami (fish sauce or soy sauce, and if I use soy sauce I’ll include a splash of mirin).

I think I’ll sauté one jalapeño with the onions and minced stems — just enough heat to give it some presence.

Now I feel cheerful and energized. 🙂

Update: I decided on soy sauce and mirin, and I used brown rice vinegar for the vinegar. I did use a diced lemon as well, and just a pinch of salt. (And I’m out of salt, and though I don’t use much I’m convinced now I need a little. My choice is Diamond Crystal kosher salt, which is the best of the kosher salts I’ve tried. Morton’s kosher salt is, IMO, pretty bad: the salt is in tiny pellets that don’t stick well to foods.)

Update again: I had some after it finished cooking. Extremely tasty — and the jalapeño did provide presence without excessive heat.

Written by LeisureGuy

7 April 2021 at 12:46 pm

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