Lemon Greens

Greens all throughout in S. America, Caribbean, Norther Africa, the States, comfort from Africa came into the States where African people moved.

Collard Greens in Lemon Sauce

Compliments of Chef Crystal Baldwin

Serves: 4

Prep Time: 20 min.

Cook Time: 20 min

Ingredients:
  • 2 lbs. fresh collard greens
  • 2 cups water, divided
  • 1 Tbsp. canola oil
  • 1-1/2 cup onion, diced
  • 1 serrano chile, seeded and minced
  • 1 cup plum tomatoes, diced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 2-1/2 Tbsp. fresh lemon juice
  • 1 Tbsp. flour
Directions:

Wash collard greens well in several changes of water to remove any grit. Remove and discard the woody stems.

Cut the greens into 1/2-inch wide strips.

Bring 1-1/4 cup of water to a boil in a large skillet. Add greens, cover and cook over medium heat, stirring often, until barely tender, about 10 minutes. Drain greens well.

Heat oil in a large skillet over medium heat; add onion and chile pepper and cook until translucent, approximately 5 minutes.

Add tomatoes, turmeric and cumin and cook for 2 minutes.

Stir greens into the onion mixture and season with salt.

In a small bowl, whisk remaining 3/4 cup water with the lemon juice and flour until smooth.

Stir the flour mixture into the greens; cook, stirring until the sauce has thickened, approximately 3 minutes.


Shrimp Pilau

Compliments of Chef Crystal Baldwin

Serves: 4

Prep Time: 20 min.

Cook Time: 25 min.

Ingredients:
  • 8 slices Market District smokehouse bacon, chopped
  • 1-1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 2 cups long-grain rice
  • 1 bay leaf
  • 1 sprig thyme
  • 1/2 tsp. crushed red pepper
  • 3 cup tomatoes, peeled, seeded and chopped
  • 1 qt. Market District Chicken Stock
  • 1/2 tsp. black pepper
  • 1-1/2 tsp. salt
  • 1 lb. 31-40 Nature’s Basket shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley
Directions:

Cook bacon until crisp in a large pot, drain on paper towels.

Sauté onion, garlic, celery and green pepper in the same pan for 10 minutes.

Add rice and cook until transparent, about 5 minutes.

Add bay leaf, thyme and crushed red pepper. Add tomatoes, stock and salt and pepper. Bring to a boil, lower heat, and simmer, covered.

Add shrimp to rice, cover, and cook another 5 minutes.

Stir in bacon and parsley; serve.