I guess we could call this meal a mash-up of cultures. Andrew and I never really get the whole idea of a dinner theme. We tend to just find recipes that sound interesting and say, "Let's try that!" However, I added a little Asian flare to our Southern Collard Greens. Neither of us had ever had collard greens before, and I was a little nervous. I have to say, it was different but we really liked it! Andrew said that it tasted like a vegetable that his parents made when he was growing up. I don't think this is something I would eat without all the flavoring, but with it...fill up the plate!
The timing was something I wanted to practice with this meal too. I tend to make one dish at a time and just kind of hope things turn out ok. For this, I actually thought about the timing for once. I started the collard greens first because they actually took 35 minutes to simmer and cook. Once they were cooking away, I did everything for the burgers. The cooking gods were on my side last night because as the timer went off for the greens, my burgers were just finishing up.
Both of these recipes started with food network recipes. The greens came from Guy Fieri and the burgers were just a general Food Network recipe. I am just going to write what I did since I changed both the recipes a little bit.
Collard Greens:
- 2 pounds collard greens, rinsed (cut off and discard stems and cut leaves into 2 inch ribbons)
- 1 tablespoon canola oil (I used less than that)
- 1 cup 1/4 inch diced salt pork ( I used two strips of center cut lean bacon)
- 1 cup diced onion
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly cracked black pepper
- 1 cup low-sodium chicken stock
- 1/2 cup water
- 1/3 cup white vinegar (I used rice wine vinegar to tie it into the Asian theme of the burgers)
- 1 teaspoon hot pepper sauce (which we did not have, but I wanted to write it because next time I will want to use it)
In a large stock pot, over medium-high heat, add the oil and add the diced salt pork (I did not do this step because I just did my bacon up in the microwave.) Remove to a paper towel lined plate and let cool.
Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 - 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of the hot sauce. Adjust the seasoning if needed and then put it into a serving bowl. Sprinkle with the salt pork (or bacon).
For the burgers: (I really just started adding anything I found in the cabinet at this point)
- 16 ounces lean ground turkey
- 2 tablespoons hoisin sauce
- 1/2 medium onion, chopped
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- 1 teaspoon Chinese 5 spice
- 2 tablespoons of ground flaxseed {This is just something we have been trying to add into some of our meals. It has Omega- 3 which Andrew has a hard time getting anywhere else since the poor kid is allergic to fish! :-) It also adds a little fiber and protein! }
- 8 whole wheat hamburger rolls
Mix the first seven ingredients in a bowl. Mix until just combined so you don't over-work the meat. Divide the mixture into 4 equal burgers. Spray a grill pan with grilling spray and heat over medium-high heat. Grill the burgers until just cooked through. ( I started with the heat a little higher and then turned it down towards the end to make sure it was cooking through without burning.)
Andrew loves his sauces so I combined a 1/2 cup of low fat mayo and about a tablespoon of spicy garlic sauce to serve on top. That was the icing on the cake for him! He loved these burgers, and he normally hates turkey burgers! They were really juicy and flavorful.
Mom, I think you would definitely like the burgers, but you know I like to be honest with you. I do not think the collard greens will suit your taste buds, or dad's for that matter. Definitely try the burgers though!
