based.cooking/content/collard-greens-with-smoked-duck-and-parnips.md

title	date	tags	author
Collard Greens with Smoked Duck and Parsnips	2021-03-29	vegetables side duck	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.

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 2

Ingredients

• 1/2 smoked duck breast (skin on) chopped
• 1 large onion sliced
• 1 small parsnip julienned
• 1 large bunch collard greens chopped into ribbons
• 1/2 green cabbage cut into ribbons (optional)
• 1–2 tablespoons olive oil and/or butter
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garam masala

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.