Collard Napoleon Stuffed with Fall Ratatouille & Pear Chutney

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On November 11, 2013, Just Food held the finals event for the 2013 Great CSA Smackdown at Brooklyn Winery. Team T.Q.B. (aka Ashley Toombs and Jose Luis Chavez Rivera) represented Crown Heights Farm Share in the competition and were crowed the winners with this seasonal, savory napoleon recipe.

Ingredients:File 1554

  • Collard greens, washed and dried
  • Shiitake mushrooms, sliced
  • Garlic, peeled
  • Brussels sprouts, trimmed and sliced
  • Beets, cleaned and peeled
  • Carrot, peeled and thinly sliced
  • Potatoes, peeled and cubed
  • Radish
  • Kohlrabi, peeled and cubed
  • Pear
  • Apple
  • Scallion
  • Parsley
  • Sage
  • Sesame seeds
  • Olive oil
  • Sugar
  • Soy sauce
  • White wine vinegar
  • Salt and pepper

Procedure:

  1. Prepare the beet reduction: Fill a pan one-third of the way full with water and add 3 tablespoons of sugar. Slice a peeled beet into 1/4-inch thick pieces and add to water. Bring the water to a boil and then simmer for 10 minutes. About 5 minutes in, add a touch of white wine vinegar and let boil off. Let the contents of the pan reduce until it creates a syrup that is thick enough to paint the bottom of a plate.
  2. Prepare the napoleon: Carefully cut the collard greens into 1-inch by 2-inch pieces. Heat olive oil with a few whole cloves of garlic. Fry the collard greens in the hot oil until they are very crisp. Discard the garlic.
  3. Prepare the Fall Ratatouille: Heat olive oil in a frying pan over medium heat and sauté sliced mushrooms, Brussels sprouts, diced garlic, potatoes, and kohlrabi. Add a dash of soy sauce and chopped sage once all the vegetables are cooked through. Remove from heat and mix with sesame seeds.
  4. Prepare chutney: Dice pears, apples, scallions, and radish into tiny cubes. Add to a frying pan with water, vinegar, and sugar (similar to beet reduction). Cook for about one minute over high heat.
  5. Prepare garnish: Put thinly sliced carrot in ice water and let them curl. Fry thinly sliced potatoes until they are very crispy. Separate parsley leaves from the stems.
  6. Plate final dish: Make a circle with the beet reduction at the base of the plate. Put the chutney in a circle within the beet reduction. Add a piece of the fried collard green on top of the chutney. Then add a layer of the fall ratatouille. Cover with another piece of the collard green to form a "mini sandwich" with the collard greens as the "bread." Finish with the garnish of thinly sliced carrots, fried potatoes, and parsley leaves.

File 1555The Great CSA Smackdown is a city-wide cooking competition for Just Food Network CSAs. The 2013 finals competitors included Crown Heights Farm Share, Washington Square CSA, Grand Street CSA, and Sixth Street CSA. The judges were Tamar Adler (chef and cookbook author), Jimmy Carbone (Jimmy's No. 43, Food Karma), and David Colston (Executive Chef, Brooklyn Winery).

To learn more about CSA, including how to start a CSA and current CSA locations, please visit http://justfood.org/csa.

Photos by Dave Katz. www.katzcaptures.com