You’ll make more sauce than you need, but you won’t be mad about it!
Freeze it away and serve with grilled pork, chicken or tofu.
African American cuisine is not monolithic, after all.
Photo: Brittany Conerly
I knew that no matter what, there would be something green on my plate.
One of my all-time favorites was (and still is!)
It was a hearty forkful of goodness that still comforts me in my present life.
Meat was used sparingly, often as a complement in stews.
Kale, spinach, cabbage, turnip, mustard and collardgreens are abundant in nutrients and promote health.
Written with Helen Ladson, Executive Director ofHeritage Works.
Bring to a simmer over high heat, then reduce heat to maintain a simmer.
Cook, stirring occasionally, until thickened, about 1 hour.
Remove from heat and cool to room temperature, about 20 minutes.
Puree with an immersion blender or regular blender, in batches if necessary.
Meanwhile, prepare dumplings:Bring a large pot of water to a boil.
Place a bowl of ice water near the stove.
Reduce heat to a simmer.
Add collards and cook until tender, 3 to 5 minutes.
Remove the leaves from the water and plunge into the ice water to cool.
(Reserve 2 cups of the cooking water for Step 6.)
Remove the leaves from the ice bath, squeezing out excess water.
Lay the leaves flat on a baking sheet or clean work surface and set aside.
Combine oil, onion and garlic in a large saucepan over medium heat.
Cook, stirring occasionally, until the onion is translucent but not browned, 3 to 5 minutes.
Drain excess fat and return the mixture in the pan to medium heat.
Remove from the heat and set aside to cool for a few minutes.
Preheat oven to 350F.
Repeat with the remaining ingredients.
Arrange the dumplings, seam-side down, in a 9-by-13 inch baking dish.
Pour 2 cups of collard-green cooking water around the dumplings.
Bake until the dumplings are heated through, 15 to 20 minutes.
With a slotted spoon, transfer the dumplings to a serving platter.
Top with 3/4 cup sauce (reserve the remaining sauce for another use), furikake and scallions.
To make ahead
Refrigerate sauce for up to 5 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
