Collard Greens with Smoked Duck and Parsnips

This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.

It can be served as a side dish, but we eat it an an entree. If you intend it

as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so

it’s better to season to taste after cooking. Serve with good quality, crusty

bread.

⏲️ Prep time: 20 min

🍳 Cook time: 20 min

🍽️ Servings: 2

Ingredients

1/2 smoked duck breast (skin on) chopped

1 large onion sliced

1 small parsnip julienned

1 large bunch collard greens chopped into ribbons

1/2 green cabbage cut into ribbons (optional)

1–2 tablespoons olive oil and/or butter

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon garam masala

Directions

1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped

duck breast and olive oil and/or butter to the pot for a couple of minutes.

Then add the spices, and cook for a minute or two before adding the sliced

onion. Let cook for 5 minutes and then add the parsnip and sweat.

2. Add the ribboned cabbage and collard greens, a few twists of freshly ground

pepper, and two tablespoons of water to the pot and cover. Cook until the

greens are wilted and tender to the bite.