"Recipes from the Chef's Kitchen, show 473"

Ingredients:
1) 2 tsp. baking soda
2)   1 bunch collard greens, washed stemmed, and leaves chopped
3)   1 bunch red mustard or turnip greens, washed, stemmed, and leaves chopped
4)   1 bunch chard, washed, stemmed, and leaves chopped
5)   1 bunch kale, washed, stemmed, and leaves chopped
6)   4 tbs. olive oil
7)   1 tbs. unbleached flour
8)   1 large red onion, chopped
9)   5 garlic cloves, well smashed and chopped
10) 2 red bell peppers, seeded and diced
11) 2 celery ribs, minced
12) 1 large (28-oz.) can whole peeled tomatoes, chopped or crushed by hand
13) 1 teaspoon sugar
14) 2 cups vegetable stock
15) 1 tablespoon apple cider vinegar
16) 2 sprigs thyme, leaves stripped and finely chopped
17) 2 tsp. smoked paprika
18) ¼ cup chopped pickled vegetables, such as green tomatoes, garlic scapes, or green cabbage
19) Cayenne pepper, to taste
20) 1 tsp. file (if available)
21) Salt and ground black pepper, to taste
22) Olive oil, for drizzling

Preparation:
1)   Add all of the greens to a large bowl and cover with water.
2)   Add the baking soda and stir to dissolve. Let sit for 15 minutes, then drain in a colander and rinse well.
3)   Add the greens to a large stock pot and cover with water.
4)   Boil for 15 minutes, then drain and set aside.
5)   In a large, heavy bottom pot, heat the olive oil over medium heat.
6)   Add the flour and stir with a wooden spoon until thickened and deep golden brown, about 15 minutes.
7)   Lower the temperature and add the onions and garlic and stir until the onions are soft and start to
       brown, about 3 minutes.
8)   Add the celery and red peppers to the pot and saute just until they start to soften, about 1 minute.
9)   Add the tomatoes, sugar, vinegar, stock, thyme, and paprika.
10) Give a good stir, then add the greens to the pot.
11) Bring to a simmer, then add the pickles and cayenne pepper.
12) Simmer for 10-15 minutes until the gumbo has thickened – add more stock or water if necessary.
13) Remove from the heat and add the file, and salt and black pepper to taste.
14) Drizzle with more olive oil if you choose.
15) Serve hot over grits or with crusty bread.

Garlicky Pork Chops

I love pork chops because of their versatility - and because they cook very quickly, making them an ideal dinner choice on busy weekday nights.
I like to get my chops from Harvey's Market at Union Market in D.C. because they source from environmentally healthy farms, as
does MeatCrafters at Mosaic Central Farm Market. This is one of my favorite pork chop recipes because it is full of flavor
and has a lovely sauce perfect for sopping up with good bread or drizzled on rice. Because I use
loads of garlic and fresh herbs, I keep the salt very light - it isn't missed!

Ingredients:

1)   3-4 bone-in, 1-inch thick center cut pork chops
2)   4 cloves garlic, pressed
3)   Pinch of salt and fresh ground pepper to taste
4)   2 tablespoons olive oil
5)   2-3 tablespoons unsalted butter
6)   1/4 cup chopped fresh cilantro leaves
7)   1/4 cup chopped fresh dill
8)   2 tablespoons chopped fresh chives
9)   2 tablespoons chopped fresh parsley leaves

Preparation:
1)   Place the pork chops, salt, pepper, and pressed garlic in a gallon-size ziplock bag.
2)   Seal the bag and massage the garlic into the chops so that they are evenly covered. Set aside.
3) Add the olive oil and butter to a 10-11 inch cast iron or forged steel pan over medium high heat.
4)   When the butter begins to sizzle and bubble in the pan, remove two of the chops from the ziplock
       bag and place side-by-side in the pan.
5)   Cook until the edges start to brown, about 4-5 minutes.
6)   Flip each chop over and cook for another 4-5 minutes until the edges brown and the center of the
       chop are slightly swollen.
7)   Remove chops to a serving platter and cover with heavy foil.
8)   Cook the remaining two chops in the same manner.
9)   Remove to the platter and cover.
10) Add the remaining tablespoon of butter to the pan.
11) When it has melted and starts to sizzle, add the cilantro, dill, chives, and parsley.
12) Swirl the herbs around in the pan until they just start to sizzle and then pour the entire contents
       of the pan over the pork chops.
13) Serve hot.

Roasted Sweet Potato Salad with Lime Vinaigrette

This sweet and savory take on traditional potato salad is my go-to barbeque potluck contribution. I used to make this salad with parboiled sweet potatoes,
but one day I decided to roast them instead and have never looked back! This salad is also great alongside the Garlicky Pork Chops
or on a soulful vegetarian plate. Keep the potatoes separate from the dressing until right before serving.
I prefer this salad warm but it is just as delicious at room temperature.

Ingredients:

1)   2 pounds sweet potatoes, peeled, sliced 1/2 inch thick and and cut into moons
2)   1/2 cup extra-virgin olive oil
3)   1 teaspoon ground paprika.
4)   ½ teaspoon ground coriander
5)   ½ teaspoon ground cumin
6)   1/8 teaspoon ground cayenne
7)   Pinch of fine kosher salt
8)   Ground pepper to taste
9)   2 tablespoons fresh lime juice
10) 1 clove garlic, pressed or minced very fine
11) 2 tablespoons finely chopped fresh cilantro leaves
12) 2 tablespoons chopped scallions, white and green parts

Preparation:
1)   Preheat the oven 425F.
2)   Line a heavy baking sheet with parchment paper.
3) In a large bowl toss together the sweet potatoes with 1/4 cup of the olive oil, paprika, coriander, cumin, and
       cayenne.
4)   Spread out the potatoes in a single layer on the paper-lined baking sheet and place in the oven.
5)   After about 20 minutes, shake the pan a little, and rotate the pan before returning to the oven.
6)   Roast for another 10-15 minutes.
7) While the potatoes are roasting, whisk together the remaining olive oil, lime juice, garlic, and pinch of salt.
8)   Stir in the chives and cilantro.
9) Transfer the potatoes to a serving bowl. When ready to serve, drizzle the dressing all over and toss gently.

"Recipes from the Chef's Kitchen"