Boiled collard greens stuffed with goat cheese then seared, served with quinoa (pronounced "keen-wah" ) and stuffed mushrooms. I used quinoa and minced collards in the mushroom filling, along with the mushroom stems, shallots, and chopped hazelnuts. Accompanied with a Charles Shaw shiraz (2006, I believe).
The stuffed collards were inspired by an appetizer we experienced at Los Danzantes in Oaxaca City.
-Jason
No comments:
Post a Comment