Collards with Sweet Spices and Corn Bread Topping

Name: Collards with Sweet Spices and Corn Bread Topping
Yield: Serves 4
Ingredients: 2 quarts water; 2 to 2½ pounds collard greens; ½ teaspoon grated nutmeg; 1 egg; 1 tablespoon corn oil; Optional: hot pepper sauce; ½ cup flour; 1½ teaspoons baking powder; 1 tablespoon sugar; ½ teaspoon kosher salt; 1 tablespoon ground cumin; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ¾ cup yellow cornmeal (preferably coarse stone-ground); 1 tablespoon kosher salt; 2 tablespoons butter; 1 large onion, chopped; 1 tablespoon ground ginger

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Mellow and warming, soft collard pottage is topped with puffy yellow biscuit-dumplings. Serve for a cozy vegetarian main course or as starch and vegetable accompaniment to roasted pork, ham, chicken, or turkey. Although the results taste long-cooked, the actual cooking time is only half an hour.

Ingredients

2 to 2½ pounds collard greens
2 quarts water
1 tablespoon<

Main course
Gluten-free
Vegan

Method

If collards are large, strip stems from leaves and discard. Stack leaves and halve lengthwise, then cut crosswise into ½-inch strips. If collards are small, simply cut both stems and leaves into ½-inch slices. Rinse collards in several changes of water.
Bring water to a boil in large non-aluminum pot about 10 inches in diameter. Add salt, then collards, and ret