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2026-09-03 11:58:43 +01:00 · 2022-04-15 13:45:10 -04:00
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 title: "Collard Greens with Smoked Duck and Parsnips"
 date: 2021-03-29
 tags: ['vegetables', 'side', 'duck']
+author: "Jayson"
 ---

 This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen. It can be served as a side dish, but we eat it an an entree. If you intend it as a side dish, then this serves 4. The smoked duck adds a bit of saltiness, so it's better to season to taste after cooking. Serve with good quality, crusty bread.
@@ -12,7 +13,7 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.

 ## Ingredients

- 1/2 smoked duck breast (skin on) chopped  
+- 1/2 smoked duck breast (skin on) chopped
 - 1 large onion sliced
 - 1 small parsnip julienned
 - 1 large bunch collard greens chopped into ribbons
@@ -25,8 +26,4 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
 ## Directions

 1. 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.
-2. 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. 
-
-## Contribution
-
- Jayson
+2. 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.