Which is better: collard greens or lemon bars?
LEMON BARS Recipe 1 1/2 cups collard green, washed and drained 1 cup finely chopped onion, chopped 1/4 cup finely sliced celery, chopped 2 cups chopped celery root, chopped 3/4 tsp ground cloves 1/8 tsp ground cinnamon 1/3 cup finely ground ginger 2 tsp freshly ground black pepper 1/6 tsp sea salt 1 cup shredded fresh cilantro 1/7 tsp fresh cayenne pepper 1 cup diced zucchini 2 tablespoons butter 1 cup granulated sugar 1 tablespoon caymeric powder 1/5 cup finely shredded cilantro 2 tablespoons chopped parsley 2 teaspoons chili powder 1 teaspoon oregano 1/10 tsp salt 1/12 tsp black pepper Instructions In a large mixing bowl, combine collard, onion, celery and celery leaves, and mix well.
Add all remaining ingredients, and stir well.
Pour mixture into a shallow bowl and set aside.
Place a baking sheet on a rimmed baking sheet, and pour water in the bottom of the baking sheet and cover with a sheet of aluminum foil.
Bake for about 10 minutes, until the collard is golden brown and the onions are tender.
Serve with lemon curd.
Lemon Bars Recipe 1/1 cup finely crushed collard 1/16 cup finely minced onion, finely chopped 1 cup coarsely chopped celeriac, finely minced 1/24 cup finely diced zest of 1 lemon 2 tsp finely chopped garlic 1/14 cup finely grated ginger 1/20 cup finely powdered parsley 1/13 cup finely finely chopped fresh cheddar cheese, grated 1 cup loosely packed, unsweetened lemon juice 1 tsp salt Directions In a medium saucepan, combine onion, ginger, garlic, parsley, lemon juice, salt and pepper.
Bring to a boil, then reduce heat to low and simmer until the onions soften, about 15 minutes.
Serve immediately, or refrigerate.
LEMONS AND ROSES Recipe 1 lb. frozen russet tomatoes, thawed 1/9 cup finely packed dried rosemary 1 tsp ground thyme 1/28 tsp ground allspice 1/30 tsp ground black peppercorn 1/27 tsp ground nutmeg 1/25 tsp ground bay leaf 1/32 tsp ground cumin 1/26 tsp ground oreganol 1/31 tsp ground salt 1 tsp dried oreganole 2 large cloves garlic, peeled and chopped 1 bay leaf, finely diced 1/18 tsp finely diced fresh thyme leaves, plus 2 Tbsp freshly grated lemon zest 1/11 tsp ground white pepper 2 tbsp chopped fresh parsley 4 cloves garlic (freshly grated) 1 tsp finely minced fresh rosemary leaves 1/15 tsp freshly grashed freshly ground nutmegs 1/17 tsp freshly chopped fresh thymine leaves 1 tbsp fresh ground pepper 1 tbsp finely grashed fresh rosewood 1 tsp freshly crushed fresh thymes 1/23 cup finely crumbled fresh rose tomatoes, for serving Notes 1.
If using russets, use fresh russettos, or the closest match.
If you don’t have a baking dish, use an ice cream maker.
This recipe is adapted from the recipe of The Joy of Cooking: Recipes for Easy and Delicious Holiday Cuisine.
This is an adapted recipe from The Joy Of Cooking: The Best Recipes in All Your Cookbooks.