|2 servings||calories per servings 600||protein serving 23 g||carbs per serving 81 g||total fat per serving 22 g|
The vegetable plate is just as quintessentially Southern as fried chicken and cornbread. Representing just 3 of many traditional favorites you’ll likely find on the supper table, this meal is well-rounded and so satisfying. Showcasing the abundance of root vegetables and greens in the region during winter, sweet sorghum-roasted carrots and hearty collards with potlikker easily stand up to ooey-gooey comfort-classic mac ‘n cheese.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||14 g|
• Heat oven to 400° F.
• Place a saucepan over high heat. Add 2 1/2 cups water. This is your greens cooking water.
MISE EN PLACE
• Remove and finely chop collard stems. Cut or tear leaves into bite-size pieces.
• Peel and crush garlic.
• Cut carrots into 1-inch pieces.
• Pick and finely chop oregano leaves.
Tip: A fun and pretty way to cut the carrots is an “oblique” cut. Hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn. Repeat in a rocking motion.
• When water boils, add collard stems and leaves, garlic, sugar, vinegar, 2 straws sorghum and half of liquid aminos.
• Reduce heat. Simmer until greens begin to become tender, about 20 minutes.
• Stir greens. Continue cooking until greens are very tender, and only about 3/4 cup of potlikker (liquid) remains.
While greens simmer:
• On a baking sheet, toss together carrots, 2 teaspoons cooking oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer.
• Roast in oven until tender and lightly browned, 12-15 minutes.
• In a small saucepan combine macaroni, 1 cup water, 1/2 cup milk (save remaining milk for another use) and 1/4 teaspoon PeachDish Salt.
• Place over medium heat. Stir occasionally. When liquid simmers, reduce heat to low.
• Simmer, stirring often, until pasta is fully cooked and most liquid has been absorbed, 10 minutes.
As soon as carrots come out of the oven, toss with remaining sorghum and oregano.
• Remove pasta from heat. Stir in half of cheese.
• Stir in remaining cheese and butter.
• Adjust consistency as desired with hot water. Taste and adjust seasoning as desired.
• Taste greens, and adjust seasoning as desired with PeachDish Salt and liquid aminos.
• Serve greens with mac-n-cheese and carrots, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...