Nom Nom Paleo: Food for Humans (44 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
A
garnish of sieved egg can add easy elegance (and protein) to just about any savory dish!
BROCCOLI BAGNA CÀUDA
Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That’s why I’m a big fan of bagna càuda, a simmered Piedmontese “hot bath” of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don’t have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it’s just plain fun to yell BAHN-yah COW-dah!
| Makes 4 servings | 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces |
| Hands-on time: 30 minutes | 2 tablespoons macadamia nut oil or fat of choice |
| Total time: 2 hours | Kosher salt |
| Freshly ground black pepper | |
| 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced | |
| ¼ cup extra-virgin olive oil | |
| 2 garlic cloves , minced | |
| ½ teaspoon red pepper flakes | |
| Finely grated zest and juice from 1 medium lemon |
DO THIS:
- P
reheat the oven to
400
°F with the rack in the middle position. - I
n a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet. - R
oast the tray of broccoli for
30
to
35
minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time. - I
n the meantime, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take
3
to
5
minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes. - W
hen the broccoli’s done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.
N
ot a big fan of anchovy?
D
on’t wig out, dude: they won’t overpower the dish.
A
nchovies just enhance the umami!
PRESSURE-COOKED SPICY COLLARDS + BACON
If you hail from south of the Mason-Dixon line (like Henry’s family, which put down roots in Louisiana long ago), you’re no doubt accustomed to slow-cooked collard greens. For generations, Southern grandmothers have insisted that collards become silky only after hours of cooking—but sometimes, when the lid comes off the pot, the overcooked greens have taken on the color and texture of bayou mud.
There are ways around this problem. The food nerds over at
Cook’s Illustrated
suggest shallow-blanching collards before sautéing them to achieve the proper tenderness—but who has the time or energy to cook their greens twice? Instead, I use a pressure cooker to achieve slow-food results in fast-food time.
The crispy bacon isn’t optional, by the way. The porky bits add a crunchy, salty contrast to these spicy collard greens. Besides, once you add bacon, I’m sure you’ll be hailed as a true Southern hero.
| Makes 4 servings | 3 slices bacon , cross-cut into ¼-inch pieces |
| Hands-on time: 20 minutes | 1 small yellow onion , cut into ½-inch dice |
| Total time: 30 minutes | Kosher salt |
| 2 bunches collard greens , stems removed and leaves roughly chopped into ribbons | |
| ½ cup Bone Broth or chicken stock | |
| 2 tablespoons apple juice | |
| 1 tablespoon apple cider vinegar | |
| ¼ teaspoon red pepper flakes | |
| Freshly ground black pepper |
