Good Monday morning everyone. It’s been wild and wooly at the Sushi Bar over the last few days, but we seem to be settling down again (at least until the end of August, when The Big Move To College takes place). I was worried I wasn’t going to have anything for you this week, but as luck would have it, I made a couple of things this weekend that are actually blog-worthy.
This particular dish started out as something else entirely – I won’t tell you what, because I still plan on making it – but that doesn’t mean it wasn’t wonderful, because it was. In fact, I was just thrilled with it – it is was just delicious. A little on the time-consuming side, it takes about half an hour, but it’s not difficult by any means.
The collards are from our garden, and the garlic scapes from our CSA; I’m drowning in both right now, and needed to use them. The ham was our last ham steak (we have a new pig coming at the end of the week), and the sweet potatoes…well, I always have a sweet potato or two on the counter, as well as a couple of onions. They’re just kitchen staples in our house. Since collards are such a hearty green, I chopped them fairly finely to cut down on the cooking time. To cut down on the prep time, I ran the scapes through the food processor until they were finely chopped.
I topped the entire thing with two not-quite-hard-boiled eggs – that was something else that I didn’t plan on, since I was trying to soft boil them. (Oops.) But again, that doesn’t mean they weren’t delicious, especially topped with a little finely chopped dill. You could top the hash with eggs over easy or poached eggs, as well.
If you make sure your ham has no added sugar or other undesirable ingredients and use the ghee, this is Whole30 compliant. Leave out the ham, use vegetable stock and it’s vegetarian. Leave out the ham, use vegetable stock and coconut or olive oil instead of the ghee or butter and it’s vegan. Delicious and versatile; what more could you ask for?
Click on the photo to enlarge
- 4 tablespoons ghee or butter, divided
- 1 small onion, thinly sliced
- 3/4 cup finely chopped garlic scapes
- 2 cups collard greens, finely chopped
- 1 cup diced smoked ham
- 1 pint chicken stock, preferably homemade
- 2 small sweet potatoes peeled and cut into 1/2-inch cubes
- salt and pepper, to taste
- Heat 2 tablespoons ghee in a large, heavy skillet over medium-low heat. Add the onions and cook until soft and beginning to turn golden, about 5 minutes. Add the garlic scapes and continue cooking until the onions begin to caramelize, another 7 to 10 minutes.
- Add the collards, ham and chicken stock to the pan; reduce the heat to low. Cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. Remove the lid and increase the heat slightly and continue cooking until the liquid in the pan has mostly evaporated.
- While the collards are cooking, place the sweet potatoes in a pan of cold, salted water. Bring to a boil over high heat and cook for 3 minutes. Drain and rinse with cold water.
- Increase the heat under the skillet to medium high. Add the sweet potatoes and the remaining 2 tablespoons of ghee to the pan with the collard mixture and cook, stirring frequently, until the potatoes are tender and beginning to brown. Season to taste with salt and pepper.
- Serve hot or at room temperature.
- Nutrition (per serving): 280 calories, 16.8g total fat, 49.4mg cholesterol, 610mg sodium, 553.9mg potassium, 22.1g carbohydrates, 3.4g fiber, 6g sugar, 10.8g protein