Thursday, November 20, 2014

Pumpkin and Collard Greens

 
Pumpkin and Collard Greens - Smell of Rosemary.
 
This roasted pumpkin filled with collard greens is an awesome vegetarian dish. It could also serve as an attractive holiday side dish. 
Pumpkin and Collard Greens - Smell of Rosemary.
 
Ingredients
2 sugar pumpkins, about 2 to 3 pounds each
4 tablespoons unsalted butter
1 small onion, diced
1 small tomato, diced
1 Chile pepper, seeded, and finely diced
1 teaspoon fresh thyme
1 clove garlic chopped
4 green onions, chopped
1 pound chopped frozen collard greens, thawed
1 cup evaporated milk
4 tablespoons breadcrumbs
1 ½ cups shredded sharp white cheddar cheese
2 tablespoons Parmesan cheese
Pumpkin and Collard Greens - Smell of Rosemary.
Preheat oven to 375 F.
 
Cut off the top portion of the pumpkins, about 1½ inches. Discard the top. Remove seeds and stringy pulp. 
Pumpkin and Collard Greens - Smell of Rosemary.





Melt 2 tablespoons of butter in the large skillet over medium heat. Add chopped onion, tomato, chile pepper, thyme, and garlic. Cook for about 5 minutes, until onion soften a little. 
 
Pumpkin and Collard Greens - Smell of Rosemary.
 
 Add green onions and collard greens, and cook until soft, about 15 minutes. 
 
Pumpkin and Collard Greens - Smell of Rosemary.
 
Add evaporated milk, and keep cooking until mixture comes to simmer. Stir in 2 tablespoons of breadcrumbs and cheddar cheese, keep stirring until mixture is heated through and thickens a little bit, about another 2 minutes. 
Pumpkin and Collard Greens - Smell of Rosemary.
  
Place the pumpkins on rimmed cooking sheet, and evenly divide collard greens mixture among them. 
Pumpkin and Collard Greens - Smell of Rosemary.
 
Mix remaining 2 tablespoons of parmesan cheese and breadcrumbs, and sprinkle over the filing. Cover pumpkins loosely with aluminum foil, add 1 inch water to the baking dish and bake for about 1 hour and 15 minutes. Remove foil and continue to bake for another 30 minutes, until edges are slightly brown and filing is bubbly.

.Pumpkin and Collard Greens - Smell of Rosemary.

Serve collard greens along with some of the pumpkin.

This recipe can be found in Food Network magazine from October 2012.