The Collard Green Martini is the Back to the Table with Rhonda Sweet recipe of the month. Can you imagine showing up to the holiday gathering with collard greens cooked in bacon vodka, topped with a cornbread salsa, garnished with a roasted red pepper and served in a martini glass?!
INGREDIENTS:
Collards
Collards-2lb (wash, dry, thinly cut)
Bacon flavored Vodka or Vodka-1/4 c
3 tbsp Olive Oil
1/2 Diced Onion
3 tbsp Minced Garlic
1/2 cup Chicken or Veggie broth
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1 tbsp Lemon Juice
1/2 tbsp Sea Salt
1/2 tbsp Black Pepper
Cornbread Salsa
2 cups of cooked cornbread crumbles
1/4 cup diced onion
1/4 cup diced red pepper
1/4 cup diced orange
1/4 cup diced green bell pepper
1/2 cup each quartered grape tomatoes
1/4 cup Italian Dressing
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 tsp Sea Salt
1 tsp Black Pepper
1/4 cup of Grated Parmesan Cheese
Garnish
Approx. 10 thinly julienne sliced roasted red peppers to skewer on beverage straw
Black cocktail beverage straws
DIRECTIONS:
Collard Greens
Add olive oil into a large skillet over medium heat, once oil begins to heat, add onions, let saute for about 5mins then add minced garlic, stir for a couple of minutes. Add chicken or veggie broth, add vodka bring to a boil. Now begin to add collards a handful at a time, let them begin to swelt down, stir, and add more until all are in skillet. Bring to a boil. Add remaining ingredients, stir ,cover , reduce heat and let simmer, approximately 30 min or until your desired texture.
Cornbread Salsa
In a large mixing bowl add cornbread crumbs, add seasonings and parmesan cheese mix thoroughly, then mix in onion, peppers, and tomatoes. Slowly add Italian dressing mixing until crumbs are coated. The mixture should me a little moist . (refrigerate if serving later, but allow to reach room temperature before serving)
Garnish
Cut beverage straw at an angle making a pick at end, also cut straw to fit martini glass.Take sliced roasted peppers and slide them on beverage straw in a skewer method.
Plating
Take your favorite martini glasses, (disposable mini and regular work too) a heaping of cooked greens, take a liberal amount of cornbread salsa and place in center area of greens, garnish with roasted red pepper. The art to eating the collard green martini is to get a fork of salsa and greens in every bite.
My fondest childhood memories were the times gathered around the family dinner table at my grandparents house, eating some of the best comfort foods ever. These days, family is not just comprised of those sharing the same DNA, but an eclectic group of loved ones who you like sharing your down time with.
Growing up a Southern girl, you know our table was full of some down home favorites. One of those dishes, of course, was collard greens.
My grandfather taught me how to prepare collard greens, which turned out to be one of my signature dishes in our family. Now, you know we didn’t call it a “signature dish” back then; it was just that favorite dish you cooked with love and pride for the family, while they boosted your head by ranting and raving over how good it tastes.
There’s no greater time to form lasting memories around the dinner table than during the holiday season. I specialize in southern and diverse comfort food dishes, while adding my own healthy culinary twist to them, and so can you.
At SweetMoses Brands, I believe that home entertaining should be a joy, and not a chore – all while helping you bring your loved ones back around the dinner table.
Like SweetMoses on Facebook for more holiday recipes and look for our upcoming website launch in January!
Bon Appétit!
About Rhonda Sweet: Expert food entrepreneur Rhonda Sweet is a Dallas-based comfort food curator specializing in unique food experiences around the table for corporate and private events. Her company, Sweet Moses Brands, sells both her signature dishes and handpicked products and hosts pop-up food events where Rhonda combines her ability to entertain and inspire with cooking classes or demonstrations. Rhonda was a contestant in Season Two of Fox’s Master Chef, where they were drawn to her signature southern dish, Nana’s Bread Pudding and her powerful story of growing up in the kitchen and at the table. Having bootstrapped her own collard green business, Rhonda’s passion is to mentor others by focusing on work ethics and accountability, to help them chart the path to their dreams.
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