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Braised Collard Greens with Smoked Turkey Leg

Braised Collard Greens with Smoked Turkey Leg
Serves 4
Collards, also called “Borekale” is a loose-leafed cultivar of the cabbage plant grown for its large, dark-colored, edible leaves. Collard greens have been cooked and used for centuries and have become a staple of southern U.S. cuisine and soul food. The name Collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”). Widely considered to be healthful foods, they are high in vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, pork neck bones, fatback or other fatty meat), diced onions, vinegar, salt, and pepper (black, white, or crushed red).
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  1. 1/4 cup Olive Oil
  2. 2 Tbsp. Garlic, minced
  3. 5 cups Chicken Stock
  4. 2 Smoked Turkey Drumsticks
  5. 6 bunches Collard Greens, washed & trimmed
  6. Salt & Pepper, to taste
  7. 1 Tbsp. Crushed Red Pepper Flakes
  1. Heat olive oil in a large pot over medium heat.
  2. Add garlic and gently sauté until light brown.
  3. Pour in the chicken stock and add the turkey legs. Cover the pot and simmer for 30 minutes.
  4. Next, add the trimmed collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 4 to 5 minutes, stirring occasionally.
  5. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, approximately 10 to 15 minutes longer.
  6. Drain greens, reserving liquid.
  7. Mix in red pepper flakes if desired.
  8. Pull meat from the turkey drumsticks and toss with the greens and serve with a portion of the cooking broth.
Nino Salvaggio https://www.ninosalvaggio.com/

Bread Pudding with Dried Goji Berries

Bread Pudding with Dried Goji Berries
Serves 8
In the English-speaking world, the “Goji Berry” has been widely used since the early 21st century as a synonym for a derivative of the legendary Chinese “Wolfberry”. While the origin of the word “Goji” is unclear, it is probably a simplified pronunciation of Gŏuqĭ, the Mandarin name of the plant. Renowned in Asia as a highly nutritious food, Goji Berries have been used in traditional Chinese medicine for about 1,900 years. Their undocumented legend, however, is considerably older, as Wolfberries are often linked in Chinese lore to China’s legendary First Emperor, mythical father of agriculture, and herbalist who lived circa 2,800 B.C. Gojo Berries have been said to taste somewhere between a cranberry and a cherry while others say they also taste of raspberry and plum. These delicious berries can be added to hot or cold cereals, used in trail mix, soups, with other whole fruit and in nut bars, baked goods and in tea and fruit juice blends.
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  1. 16 slices Bread, cubed
  2. 1 cup Dried Goji Berries
  3. 2 (12 oz.) cans Evaporated Milk
  4. 4 Eggs, slightly beaten
  5. 4 Tbsp. Butter, melted
  6. 3/4 cup Brown Sugar, firmly packed
  7. 1 Tbsp. Vanilla Extract
  8. 1 tsp. Ground Cinnamon
  9. 1/2 tsp. Ground Nutmeg
  10. 1 cup Caramel Sauce for topping
  1. Grease 12 x 8 inch baking dish.
  2. Combine bread and Goji Berries in large bowl.
  3. In a separate bowl combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg.
  4. Pour egg mixture over bread mixture; combine well.
  5. Pour mixture into prepared baking dish. Let stand for 10 minutes.
  6. Preheat oven to 350°F (175°C).
  7. Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
  8. Top with caramel sauce.
Nino Salvaggio https://www.ninosalvaggio.com/

Blood Orange Panna Cotta with Chocolate

Blood Orange Panna Cotta with Chocolate
Serves 4
The blood orange is a hybrid of ancient Sicilian origin, possibly between the pomelo and the tangerine. The three most common types of blood oranges are: the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. The distinctive dark flesh color is due to the presence of anthocyanin, a pigment common to many flowers and fruit, but uncommon in citrus fruits. Blood oranges are juicy, sweet and slightly less acidic than regular table oranges. Their most common uses are not “out of hand” eating but in salads, desserts and specialty drinks. This recipe, Panna Cotta with Blood Oranges, combines oranges with chocolate, one of oranges most natural flavor pairings. Enjoy!
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  1. 3 cups Heavy Cream
  2. 1 cup Fresh Squeezed Blood Orange Juice
  3. 3 Tbsp. Granulated Sugar
  4. 1 Tbsp. Unflavored Gelatin
  5. 2 Tbsp. Fresh Orange Peels
  6. 1/2 Vanilla Bean, split
  7. 12 Blood Orange Segments, fresh
  8. Chocolate Shavings, to garnish
  1. Sprinkle gelatin over 3 tbsp. of the orange juice and let it stand for about 10 minutes without stirring. This is to soften the gelatin.
  2. In a saucepan, add cream, sugar, vanilla bean, orange peel and the rest of the orange juice.
  3. Cook on medium heat, stirring constantly to dissolve the sugar. Taste and add more sugar if needed.
  4. When the cream is heated through and starts simmering, turn off the stove. Add the softened gelatin mixture and stir well to combine. Make sure the gelatin is completely dissolved.
  5. Pass the cooked cream mixture through a fine sieve to remove the orange peels and the vanilla pods. Pour the mixture into six ramekins or dessert bowls.
  6. Chill in the refrigerator uncovered for about 3 hours or overnight.
  7. Before serving, dip the cups in hot water for a few seconds. Pass a thin knife through the edges to separate the Panna Cotta from the cup, and turn the cup on to the dessert plates.
  8. Garnish with shaved chocolate swirls and orange segments. (Note: if mixture is poured into shallow ramekins, dessert can be left in the dish and garnished accordingly.)
Nino Salvaggio https://www.ninosalvaggio.com/