Prudhomme still works magic on greens
This recipe first appeared in New Orleans chef Paul Prudhomme’s “Pure Magic” cookbook in 1995. It’s a hearty vegetarian favorite, chock-full of three types of greens bathed in broth, that serves 8 (but could easily stretch to 12).
Prudhomme, who opened K-Paul’s Louisiana Kitchen in 1979 in the historic French Quarter, says this is not a demanding recipe. It was born by mixing fresh, sometimes bitter, greens. Some ingredients in this classic can be updated.
“The oil is not a significant flavor,” Prudhomme says. “Use olive oil or any oil.” Chicken or beef broth can be substituted for a non-vegetarian version. The one ingredient that should not change, Prudhomme says, is the cilantro. “It has its own flavors,” he says. “It delivers a part of the dish” and provides a little kick that lingers on the tongue.
Vegetable Magic, a combination of spices and herbs, can be ordered online at http://www.kpauls.com/ or Amazon.com.
The greens can be cooked, cooled, covered and refrigerated up to 2 days in advance. Reheat in a pot (with any collected juices) on the stove over low heat, covered, until warmed through.
JUMBLED GREENS
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Yield: 8-12 servings
2 tablespoons vegetable or olive oil
2 medium onions, chopped (2 cups)
1 1/2 pounds collard greens, stemmed, washed and torn into 3- to 4-inch pieces
1 tablespoon plus 1 teaspoon vegetable seasoning, preferably chef Paul Prudhomme’s Vegetable
Magic, or more to taste
1 bunch (18 ounces) mustard greens, stemmed, washed and torn into 3- to 4-inch pieces
Leaves from 1/2 bunch cilantro, finely chopped (1/2 cup)
1 cup vegetable broth, preferably low-sodium, divided
10 ounces spinach, stemmed, washed and torn into small pieces
1 teaspoon sugar, or more to taste
Procedure:
1. Heat heavy 4-quart pot, preferably cast-iron, over high heat for about 4 minutes (to about 350 degrees, if measuring with an instant-read thermometer). Add oil; once it starts to shimmer, add onions and cook about 6 minutes, stirring occasionally, until they begin to turn golden.
2. Add collards and vegetable seasoning; mix to coat evenly. Cook 3-4 minutes, using wooden spoon to scrape bottom of the pot as needed to keep greens from burning or sticking. Add mustard greens and cilantro (in batches, as needed); once incorporated, cook 1 minute, then add 1/2 cup broth, stirring to keep greens from sticking to bottom of pot. Cook 10-12 minutes, during which time onions should have darkened and greens should have cooked down.
3. Add remaining broth. Scrape bottom of pot, then add spinach (in batches, as needed) and stir to incorporate. Cook 3 minutes, then add sugar and cook 1 minute, stirring. Taste, and adjust seasoning. Transfer greens to warmed serving bowl; or let cool, then refrigerate in an airtight container for up to 2 days.
Nutrition data per serving (based on 12): 67 calories, 3 g protein, 9 g carbohydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 88 mg sodium, 4 g dietary fiber, 3 g sugar
Source: Adapted from “Pure Magic,” by Paul Prudhomme
