Collard Greens With Smoked Duck and Parsnips
20 min
20 min
This dish, inspired by Ethiopian gomen, features collard greens, smoked duck, and parsnips, and can be served as a side or an entree.
2 servings
1/2 smoked duck breast (skin on) chopped
1 large onion sliced
1 small parsnip julienned
1 large bunch collard greens chopped into ribbons
1/2 green cabbage cut into ribbons (optional)
1–2 tablespoons olive oil and/or butter
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon garam masala
In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite.