Field Peas to Foie Gras
Here’s the thing, I usually don’t buy southern cookbooks, I figure there’s not much they can teach me that I haven’t learned from my mom and grandmother, but JENNIFER HILL BOOKER represents the next generation of great southern cooks and her cookbook FIELD PEAS TO FOIE GRAS is a fresh take on modern southern cooking that you’ll enjoy cooking from. Try her Collard Greens Salad to start.
COLLARD GREENS SALAD WITH APPLE CIDER VINAIGRETTE
1 bunch collard greens, washed
½ cup pecan oil
1 teaspoon sea salt
¼ cup apple cider vinegar
1 small onion, sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes
½ teaspoon black pepper
De-stem and chop the collard greens into long strips.
Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.
Recipe courtesy of Jennifer Hill Booker
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