Spicy Pumpkin and Collards (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
|
Ingredients:
2 2 -to-3-pound sugar pumpkins |
4 tablespoons unsalted butter |
1 small onion, diced |
1 plum tomato, diced |
1 scotch bonnet chile pepper, seeded and finely chopped |
1 teaspoon chopped fresh thyme |
1 clove garlic, chopped |
4 scallions, chopped |
1 pound frozen chopped collard greens, thawed |
kosher salt |
1 cup evaporated milk |
pinch of freshly grated nutmeg |
4 tablespoons breadcrumbs (preferably panko) |
1 1/2 cups shredded sharp white cheddar cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
3. Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
4. Photograph by David Malosh
|
|