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.

Ingredients

• 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.

Directions

1. 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.
2. 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.

Notes

• 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.

Contribution

• Jayson.

Recipe tags: vegetables sides duck