Food52
Last year for my birthday I was gifted Deborah Madison's Vegetable Literacy. It is chock full of gorgeous recipes and botanical information on a vast array of vegetables. One of the recipes I found most intriguing was "Tangled Collard Greens with Sesame". The greens are cut into thin shreds so they sauté tender within minutes. I took the technique and ran with it, cooking it with more American seasonings like garlic and red pepper flakes. My sister suggested I add Mama Lil's pickled peppers, bread crumbs, and Parmesan to the dish, based on a kale salad served at Ava Gene's and Roman candle. (Mama Lil's original pickled peppers are mildly spicy Hungarian goathorn peppers pickled and packed with oil and garlic. They are seriously delicious, so if you happen to spot a jar, immediately add it to your shopping basket.) The outcome is a tangled pile of hearty, zesty, spicy greens that cooks up lickety-split. Once the prep on this dish is done, it will cook in about 10 minutes, making it pretty perfect as a side for a weeknight meal.
