Collard Greens with Smoked Duck and Parsnips
This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish or an entree.
- Prep time: 20 minutes.
- Cook time: 20 minutes.
- Servings: 2.
- ½ smoked duck breast (skin on) chopped.
- 1 large onion sliced.
- 1 small parsnip julienned.
- 1 large bunch collard greens chopped into ribbons.
- ½ green cabbage cut into ribbons (optional).
- 1–2 tablespoons olive oil and/or butter.
- 1 teaspoon ground coriander.
- ½ teaspoon cinnamon.
- ½ teaspoon garam masala.
- In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
- Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.
- As a side dish, then this serves 4.
- The smoked duck adds a bit of saltiness, so it’s better to season to taste after cooking.
- Serve with good quality, crusty bread.
Recipe tags: vegetables sides duck