Southern Greens Thanksgiving Salad

Collards Greens Salad

Thanksgiving Salad

Collard Greens are are a staple thing if you have grown up in the American South, but they get a little bit of a bad wrap…but I want to change your mind! Growing up in Ireland I naturally gravitate to Kale and Cabbage for my Winter Greens, and find some similarities to Southern traditions, so, hey let’s combine the best of both worlds!

The leaves of Collards are hearty and spicy with tough stems, and they make delicious salads. They can stand up to lots of strong flavors such as garlic and do not wilt like other greens when dressed with vinaigrette, which is a huge plus when it’s time to plate the salad.  In fact, if anything, collards do best when they have been resting in a vinaigrette and have given time to break down the leaves and absorb the flavors.

This is the best time of year to enjoy Collards when they have tender and younger leaves because they do tend to be tough when the leaves are mature.  Our family are big fans of marinating our collards and this salad will be gracing our Thanksgiving table this Thursday…can’t wait!

Wishing all my friends and followers a very happy Thanksgiving!

Collards and Power Greens with Roasted Sweet Potato and Seed Brittle

2 medium Sweet potatoes (peeled and diced)

2 Tbsp Olive oil

4 cups Collard Greens (hard stalks removed/thinly sliced in ribbons)

4 cups Power Greens (Baby Spinach, Baby Kale)

½ cup dried cranberries

(for the seed brittle)

2 Tbsp Pumpkin seeds

2 Tbsp Sunflower seeds

1 Tbsp sesame seeds

1 tsp Irish Kerrygold butter (melted)

1 1/2 Tbsp raw honey

Pinch of kosher salt

(Garlic Vinaigrette)

3 Tbsp cider vinegar

1 clove of garlic (crushed)

1 Tbsp course Dijon Mustard

2 tsp honey

½ cup of Olive oil

Kosher salt and freshly milled black pepper

How to make it

  1. Preheat the oven to 350 degrees F. Toss the sweet potatoes in olive oil and bake for 15 minutes until they begin to brown on the edges.  Remove from the oven and cool.
  2. To make the vinaigrette whisk the apple cider vinegar, garlic, mustard and honey and then slowly incorporate the olive oil.  Season with salt and pepper.
  3. To make the harvest seed crunch preheat the oven to 350 degrees F. Whisk the melted butter and honey together.  On a parchment lined baking sheet toss the seeds with the butter and raw honey.  Toast the seeds for 10-12 minutes and then stir and bake for a further few minutes until they are golden brown and aromatic. Remove from the oven and allow seeds to cool completely.
  4. To shred the Collards greens remove the hard stalk in the center and then roll in a cigar shape and slice in to ribbons.
  5. Toss the shredded greens in about ½ cup of the vinaigrette and allow marinating and softening the greens for about 10 minutes. Fold in the power greens, cherries, additional vinaigrette and season with a little more kosher salt and pepper to taste.
  6. To serve the salad break up the seed brittle and sprinkle over the top of the greens.

Judie the Irish Foodie

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Heartwarming Dublin Coddle

Heartwarming Irish Coddle

Sausage, Bacon, Potatoes and Onions with Sage

The weather is getting cooler and we anticipate the upcoming winter season. For some of us, this means snow on the way, icy roads and long days driving home in the dark (yuck)…but dreary winter days are made comforting through warm welcoming dishes from the kitchen. (yum)

One of my favorite, easy ‘one pot’  prepared meals is Dublin Coddle, a simple rustic Irish dish with sausage, bacon, potatoes and onions. This winter dish is associated with Ireland’s capital city, Dublin, and is famously served on many pub menus. The verb ‘coddle’ means ‘to cook food in water below boiling point’ (gently boil or stew) or what is often called ‘slow food’. The actual dish goes back as far as the 1700’s in Ireland but this is my take on a old traditional recipe…enjoy!

Dublin Coddle

  • 1 Tbsp vegetable oil
  • 4 slices of thick cut bacon (thinly sliced)
  • 4 Large Pork sausages (cut in two)
  • 2 medium size red onions (sliced)
  • 2 cloves of garlic (thinly sliced)
  • 1 Tbsp butter (room temperatures)
  • 1 ½ lbs Potato (Yukon gold’s) thinly sliced
  • 1 1/2 cups chicken stock
  • 2 Tbsp apple cider vinegar
  • kosher salt and pepper
  • 1 tsp fresh sage (chopped)
  • 6 sage leaves
  • 1 Tbsp olive oil and butter

How to make it

  1. Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside.  Preheat the oven to 350 degrees F.
  2. Add the pork sausages to the skillet and brown on all sides.  Remove the sausages from the pan and set aside.
  3. Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized.   Add the garlic and cook for 1 minute.  Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes.  Stir in the sage.
  4. Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top.
  5. Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated.
  6. Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm.
  7. Melt butter and olive oil and fry sage leaves for 1 minute each side.
  8. Remove coddle from oven and add the fried sage.
  9. Serve and Enjoy!

Judie the Irish Foodie