Your March Recipe of the Month

NO KID HUNGRY

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RECIPE
OF THE
MONTH

This month's recipe is a modern twist on a
traditional southern staple. This vegetarian recipe replaces the ham
hock with a triple punch of umami-rich tomato and parmesan rind,
topped with freshly grated parmesan. Enjoy!

Shortbread

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Braised Collards with
Parmesan-Tomato Broth

INGREDIENTS

*

1 tablespoon pure olive oil

*

1 sweet onion, sliced

*

6 garlic cloves, smashed

*

3 fresh tomatoes (about 1 ?
pounds), cored and diced, or 1 (28-ounce) can whole tomatoes, chopped,
with their juices

*

6 cups reduced-fat low-sodium chicken
broth, or 4 cups stock and 2 cups water

*

1 three-ounce Parmesan cheese rind

*

1 teaspoon Aleppo pepper, piment
d'Espelette, or red pepper flakes, or to taste

*

8 cups chopped collard greens, stems removed, leaves coarsely chopped

*

Coarse kosher salt and freshly ground
black pepper

*

? cup freshly grated Parmesan
cheese (about 1 ounce), for serving

Method

1.

Heat the oil in a pot over medium-high heat. Add the onion and cook,
stirring occasionally, until golden brown, 5 to 7 minutes.

2.

Add the garlic and cook until
fragrant, roughly 45 to 60 seconds.

3.

Add the tomatoes with their juices,
stock, Parmesan rind and Aleppo pepper. Bring to a boil, then reduce
the heat to maintain a simmer. If you are using canned whole tomatoes,
mash them with a spoon or an old-fashioned tomato masher to help break
them down, if desired. Cook, stirring occasionally, until the broth is
rich and flavorful, 30 minutes.

4.

Return the mixture to a boil. Add the
chopped collard greens a handful at a time, stirring between each
addition.

5.

Season with salt and pepper. Cook,
stirring occasionally, until the greens are just tender, 15 to 20
minutes. Taste and adjust for seasoning with salt and black pepper.

6.

Serve immediately, topped with the
grated Parmesan.

ABOUT THE CHEF: Virginia
Willis

Georgia-born,
French-trained Chef Virginia
Willis has made chocolate
chip cookies with Dwayne
"The Rock"
Johnson, foraged for berries
in the Alaskan wilderness,
harvested capers in the
shadow of a smoldering
volcano in Sicily, and hunted
for truffles in France. She
was the celebrity chef at the
Mansion at Churchill Downs
for the 143rd running of the
Kentucky Derby, has spoken at
SXSW, and beguiled
celebrities such as Bill
Clinton, Morgan Freeman, and
Aretha Franklin with her
cooking - but it all
started in her
grandmother's country
kitchen.

Chef Virginia is one of the
most respected voices on
Southern food and culture.
She is also the author of the
award-wining Secrets of the
Southern Table: A Food
Lover's Tour of the
Global South.

DONATE
NOW

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S?uite 1?100, W?ashington, DC? xxxxxx

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