Roasted spiced candied collards

I'm going to tell you about a vegetable that usually gets mistreated.  It gets dismembered, chopped, cooked past the point where resurrection (or recognition) would ever be possible, doused in acid, drowned in fat and then made to taste presentable with sugar.  Yes, I'm talkin' 'bout collard greens.

To be fair, I like collard greens cooked the Southern way.  There's something magical that happens when collards (or any greens, for that matter) have been cooked down with bacon fat, cider vinegar and a little brown sugar.  Sometimes I want to spread that silky deliciousness on a piece of toast or puree it and drink it like a soup.

But last night, along with some BBQ'd sockeye salmon (slathered and grilled with my friend Steve's incredible BBQ sauce) and the double-garlic oven fries (you don't have to twist my arm--the recipe's below), I did something to collards that made me want to eat them every night.  I roasted them with a little EVOO and a lot of Jim Tabb's BBQ Rub.  Oh my, my, my.  Tender, crispy, salty, sweet, spicy, I could have eaten the whole pan by myself.  And next time I will.

If you haven't made Jim Tabb's rub after all the noise I've made about it, get the recipe here and do up a batch for yourself (and for your friends).  It is an excellent rub and it's my favorite for pork, chicken and wild salmon.  It smells beyond fabulous when it combines with the fat on searing meats.  Now Tabb's rub is my favorite for collard greens.

Here's what you do to make some great veggies:

Roasted Spiced Candied Collard Greens 

1 large bunch collard greens, stems and tough ribs removed, torn into large strips and washed and drained
EVOO to taste
3 Tbs. (more or less) Jim Tabb's BBQ Rub

1.  Combine torn collard greens with EVOO and dry rub in a large bowl, using enough EVOO to coat collards evenly; use enough BBQ rub to coat at least half of each piece of collard.  Toss well to distribute seasoning.
2.  Roast on a baking sheet at 425 degrees for about 15 to 18, turning with tongs and tossing to cook evenly.
3.  Collards are done when they are dark green, glossy and some of the sugar in the rub is caramelized on the pieces.  Be careful not to over-cook or the sugar will burn.  Serves 2 to 4 people as a side dish.


Double Garlic Oven Fries
  
These are not just good, they're freaking good.  The freshly ground black pepper adds bite and a little fruitiness in the finish, especially if you use Tellicherry pepper.

2 medium baking potatoes, scrubbed well, cut into 1/2" wedges
EVOO
kosher salt
freshly ground black pepper (this is important to the overall flavor of the fries)
dried granulated garlic or garlic powder
2 small cloves fresh garlic, minced

1.  In a medium bowl, toss together the potato wedges with a generous amount of EVOO, kosher salt, freshly ground black pepper and granulated garlic or garlic powder.
2.  Spread potatoes out on a large baking sheet and roast at 425 degrees for about 20 to 25 minutes, until browned, crispy on the edges and tender inside.
3.  Before serving, sprinkle a little freshly minced garlic on each serving while the potatoes are still hot.  Serves 2 to 4 people as a side dish.

There's the rub

"...ay, there's the rub:
For in that sleep of death what dreams may come,
When we have shuffled off this mortal coil,
Must give us pause.."

My deepest thanks to The Bard, who provides the inspiration for today's post, and my liberally paraphrased excepts from Hamlet's soliloquy.

Today, my third (and hopefully not final) post for friends who cook and eat alone on this mortal coil.  Below are four more recipes you can quickly assemble and have on hand in your pantry so that you can put together an "outrageous fortune" of a meal, taking arms against your sea of cooking troubles, and by opposing, end them.  Applause!  Encore!  Show carried over!

These are dry rub recipes; i.e., dry spice and herb mixtures that you can use to season all manner of things, including vegetables, meats and fish.  I also have a secret technique: buy your meat fresh, season generously with your choice of rub and then wrap well and freeze until ready to cook.  You'll get deeply seasoned meat, ready to be grilled, roasted or broiled.  And away we go...


Jim Tabb's Barbecue Rub

    From Southern Living July 2005, courtesy of Jim Tabb.  Killer good on pork and also on chicken.  I like to cover an entire Boston butt pork roast, put it on my electric rotisserie, set it and forget it.  You'll  get a roast that is outstandingly tender and beautifully seasoned. 

                              

1 1/4 cups firmly packed dark brown sugar
1/3 cup kosher salt
1/4 cup granulated garlic
1/4 cup paprika
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon lemon pepper
1 tablespoon onion powder
2 teaspoons dry mustard
2 teaspoons ground black pepper
1 teaspoon ground cinnamon

Combine all ingredients.  Store in an airtight container.  When ready to use, season pork or chicken generously and let stand for about 30 minutes before cooking.   Makes about 3 cups.

Elizabeth Karmel's Chicago Steakhouse Rub

2 Tbs. dry mustard
4 tsp. granulated garlic
4 tsp. coarsely ground black pepper
2 tsp. sweet smoked Spanish paprika
1 tsp. dried thyme
1 tsp. cayenne

Combine all ingredients and store airtight in a jar.  When ready to use, coat both sides of steak generously with rub; allow to stand at room temperature for about 30 minutes before grilling.  Makes about 1/2 cup.


Shirttail Cajun Cousin Chicken Wing Rub

This mixture is great on both chicken and pork, and it's an excellent rub to use on a whole chicken that you grill on a half-full can of beer (remember that technique?)

2 tsp. ground cumin
2 tsp. curry powder
2 tsp. chili powder
1/2 tsp. ground allspice
1/2 tsp. ground black pepper
1/4 tsp. ground cinnamon
2 tsp. cajun seasoning (such as Tony Chachere's or Zatarain's)  OR an equal amount of Penzey's BBQ 3000
1 tsp. salt, optional (if I use Penzey's seasoning, I use salt)
1/2 tsp. garlic powder

Combine all ingredients well and store airtight.  If you're making chicken wings, they are even better if seasoned overnight.  I toss mine into a large (recycled) Ziploc bag and massage until everybody's happy.  Be generous with the seasoning.


My Friend David's Father's All-Purpose Rub

  Great on pork, chicken and fish...

1/4 cup brown sugar
2 Tbs. ground ginger
2 Tbs. ground coriander
2 Tbs. onion powder
2 Tbs. garlic powder
2 Tbs. kosher salt
2 Tbs. cayenne pepper

Combine all ingredients and store airtight.  Makes about 1 cup.  Sprinkle generously on fish, or rub well into meat.

        ***************************

I hope you'll enjoy using these dry rubs as much as I do.  What dreams may come!