Recipe Remix: Tropical Collards and Craig Finn
Those of you who have followed this blog since its inception (and let’s face it that’s no one) know that a few months ago it transitioned from a blogger cookie cutter dirt palace to a fat cow wind powered gravel track. I have my dear friend Michelle to thank for all of that. The other night I finally had a chance to thank her with what I do best, cook. I went with a completely vegan, sans dessert, meal of carrot soup, salad, bread and tropical collards. These are a remix of a recipe that Simon Spire sent my way last week as part of his manifesto.
I loved most of what Spire had to offer except that I am not a huge coconut fan unless it is paired with pineapple. So that’s what I did. Around the time that I was to dump in the unsweetened coconut milk I took a detour out to my backyard and grabbed a pineapple. I cut it open and drained a cool 6 ounces of juice from it (amazing that this is the exact same amount that you could probably get from a can you purchased at the grocery store). To keep with the tropical theme I also replaced the RealSalt with some Palm Island Black Lava Sea Salt that I had in my pantry. I cooked simmered the greens and sweet potatoes until the latter melted in your mouth (about a 40 minute simmer). The guests loved it. It would’ve been the highlight of the night had I not also presented them with dessert. That was game over.
Craig Finn (of The Hold Steady fame) finally saw his debut solo album Clear Heart Full Eyes hit stores this week. The album is pretty mellow on the music side of things. This allows the listeners to focus more on the lyrics which waiver somewhere around snotty punk, lonely drifter and Jesus pipe smoker. Imagine a bowling team of Slim Cessna, Jeff Ott, Billy Bragg and Patterson Hood and you are in the right neighborhood. While the album is pretty good, it is the cagey funk of “Honolulu Blues” that works best with this dish. Get the full album here.
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Mary says:
I love the link to Simon Spire and found it really informative. Food for thought as we say
I hope you have a great day. Blessings…Mary
Simon Spire says:
Nice recipe remix! Love it. I will try to replicate it someday in my own kitchen.