Friday, March 11, 2011

Collard Hash Wraps with Jameson Mustard Cream Sauce






Ah, the inspiration a little steamer brings. 

I just moved into a new place and my roommate has a steamer basket. The second I saw it I thought 'Cabbage Wraps'

This is the incarnation of the spark of inspiration...

Slice and Roast:
2 Large Sweet Potatoes
4 Medium Regular Potatoes
1 Medium Celery Root
1 Head of Garlic

Meanwhile, Sauté:
1 Sliced Leek
1 Head of Kale (chopped into bite-sized pieces)
Do this in a tsp of hot chili oil and olive oil to keep the pan seasoned
Salt and Pepper to taste
Red Pepper Flakes

And Steam:
1 Bunch of Collard Greens(1 leaf at a time until they wilt enough that the stem will roll easily, maybe 2min each)

When all the tubers and roots are roasted mash 'em up with a bit of light cream and butter, salt and pepper.

Add the sautéed kale and leeks and roasted garlic cloves to the hash.

Lay collard leaves out and pile a bunch of the hash inside. Roll it up like a burrito and re-steam them for another 1-2min.

Then in the pan you cooked the kale in Reduce:
1/4 cup Jameson or other Irish Whiskey
3tbsp Mustard
2tbsp Cream
1tbsp Butter

Spoon the mustard sauce on a plate, slice the wraps in half on a diagonal, and devour. This is seriously amazing!




1 comment:

MrsWheelbarrow said...

I'm speechless. I must make these. Seriously inspired.