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Start your holiday celebration with recipes from the Suite. We will be adding recipes to this page for your dining and entertaining pleasure, so make sure you come back often. Please feel free to send us your favorite recipes, with or without photos of the finished dish. Recipes will include entrees, appetizers, desserts, side dishes, and vegan dishes.
Enjoy and happy holidays!
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Sylvia's Collard Greens
from Sylvia's Soul Food Cookbook
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INGREDIENTS:
- 1 smoked ham hock
- 4 cups water
- 2 pounds collard greens
- 1 tablespoon salt
- 1 ½ teaspoons crushed red pepper flakes
- 1 tablespoon sugar
- ¼ cup bacon drippings
DIRECTIONS:
Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.
Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly - They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer until the collard greens are tender, about 20 minutes.
Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving.
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Sylvia Woods
Photo: hollywoodupclose.com
In 1962, Sylvia Woods opened up her restaurant at 328 Lenox Avenue in Harlem, New York and at the time, it sat 35 people. Today, Sylvia's Restaurant of Harlem, a family-owned business sitting 450 people, is one of the most popular world famous African-American owned businesses. Her old-fashioned family-style soul food brings people of many nationalities and cultures to Harlem and to her second restaurant in Atlanta which opened in 1997.
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Collard Green Olive Pesto
from Danny Toma of Naples, Italy
Gourmet, March 2004
Serving Size: About 2 ¼ cups
Active time: 25 min Start to finish: 25 min
This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.
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INGREDIENTS:
- 1 ¾ lb collard greens
- 7 large brine-cured green olives (2 ¼ oz), pitted
- 2 garlic cloves, chopped
- 1/3 cup water
- ½ teaspoon balsamic vinegar
- Scant ½ teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 oz finely grated Parmigiano-Reggiano (½ cup)
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Danny Toma writes: "As an expatriate southerner working in Italy, I created this recipe to combine my Mississippi roots with my temporary Italian home."
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INSTRUCTIONS:
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.
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Enjoy! Bon apetit! Buen provecho!
Buon appetito! Bete'avon! Itadakimas! Mani deuseyo!
Priiatnogo appetita! Guten appetit! Kale orexe!
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Go BACK to Holiday Recipe listing page.
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