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Vegetarian? Vegan? Make some collard greens on New Year’s Day with “salt-pork” made from eggplant!
This is a complex recipe, but the payoff is well worth the prep time!
1 bunch collard greens (do not substitute kale or some other such silliness), chopped
2 medium japanese eggplants, peeled and diced
3/4 c cider vinegar
1/3 c water
2/3 c canola oil
1/4 cup Braggs liquid aminos
1 tbsp liquid smoke
3.5 tbsp kosher salt
1 tbsp paprika
1 tbsp turmeric
STEP ONE: EGGPLANT
1. Marinate the night prior to serving:
2. Toss the eggplant in 2 tbsp of the salt. Set aside in a colander to drain for 2 hours.
3. Mix the remaining ingredients in a non-reactive bowl, whisking well to make sure they’re completely mixed.
4. Toss the eggplant into the marinade– be sure it’s entirely submerged– and refrigerate overnight.
5 . The next day, before starting on the greens, bake the eggplant in the marinade at 200 degrees for 2 hours. You’re essentially making a quick confit with the eggplant.
6. Drain eggplant, but reserve the marinade.
7. Add 1/4 cup of the marinade to a saute pan; saute the eggplant in the marinade for 15 minutes.
STEP TWO: GREENS
1. In a large pot, bring the cider vinegar and water to a boil.
2. When the vinegar begins to boil, add the eggplant. Cover and simmer on low for 45 minutes.
3. Add the collard greens. Let cook on low for 2 hours, stirring occasionally. Add vinegar and/or water to taste as needed.
Serve with cornbread to soak up that delicious potlikker!
On the left, collards with salt pork. On the right, greens from the recipe above. YUM!
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Now then– are you in?
Well, friends, we have one week left and we’re $2,259 short of our Kickstarter goal. Since we don’t see any of the funds unless we make the goal, we wanted to ask one last time if you’d consider backing the project:
Although at this point we’d need a Leap Day Miracle to raise our seed funds, your support and encouragement have been really meaningful and touching. Although the book won’t likely be produced any time soon, we’ll continue developing nifty recipes and posting fairly regularly over here on Happy Vegetable Cow.