Crispy Collards
June 22nd, 2009
Crispy is important, classic is important, monotony needs to
be examined occasionally because we can often find something exciting buried in the debris of what we have
already dismissed. It has been a long time since we fried a chiffonade of anything and
even longer since we thought it was a good idea. It was a surprise to both of us when I suggested we revisit this
classic, if not dated, garnish. We are putting the finishing touches on a summer soup and we were looking for a bit of texture. The soup pairs cornbread and collard greens. The soup itself is flavored by the cornbread, the garnish is collard greens: stems cooked as barigoule, leaves lightly sauteed, and crispy filaments as the final touch. It was a great technique to remember and revisit.
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Posted in Ideas in Food