First feast
This is the first feasting holiday weekend of the year, but it doesn’t seem so long ago that we sat at the family table with tons of turkey and divine, if not rich and calorie-packed, desserts.
Most of us are still trying to work off that season so maybe we can take some licence with the menu this time round. I’m not suggesting throwing out the family favourites —there would be mutiny at my house — but perhaps a small departure here and there would slide by the critics, especially if it were a delicious departure.
Maple Baked Sweet Potatoes
Potatoes aren’t at their best in the early spring, except for sweet potatoes. Nutritionally they have about the same calorie count, carbohydrate and protein content as their white or yellow-fleshed cousins, but bring more vitamin A, C and E to your plate. Apparently, they don’t cause blood sugar to spike as quickly so they make you feel full for longer. Can’t hurt to give them a try, right?
Their sweetness pairs perfectly with ham but these make a great side with turkey, beef, lamb or fish, as well.
You don’t have to peel sweet potatoes, although I do for company to make them a bit more special.
Cumin and cinnamon are a perfectly earthy and warm spice accompaniment but you can leave them out if you prefer. This recipe serves about 6. 3 tbsp. soft butter or margarine, melted ¼ cup maple syrup
1 tbsp. lemon juice
¼ tsp. each ground cumin and cinnamon
3 medium-to-large sweet potatoes, peeled and cut into 2-inch cubes
½ tsp. freshly ground black pepper
¼ tsp. finishing or coarse salt
1 tsp. finely grated lemon rind
Combine butter, maple syrup, lemon juice, cumin and cinnamon. Toss with sweet potatoes and spread on a parchment paper or foil lined baking sheet. Roast at 350 degrees F about 1 hour or until the potatoes are tender. Stir them around now and then so they brown evenly. Sprinkle pepper, salt and lemon rind over the top and serve.
Braised Collard Greens
Having grown up in a gardening household I’m a greens fiend and include them in lots of menus, but I realize spinach still tops the shopping list for many cooks. Kale has been coming on strong in recent years, although I see more kale salads than big bunches.
Greens are nutritious, but they can also be delicious. They offer a slightly bitter counterpoint to the sweeter dishes on our tables for the spring feast — those sweet potatoes, for example—but they require little effort to deliver plenty of taste.
Do I even need to mention how good for you they are? Similar to kale, they pack a vitamin K punch while being low in calories. They also kick in fibre, protein, calcium and, of course, iron.
This dish is a great makeahead option because it reheats perfectly a day or even two later.
You can boil off most of the liquid so that these aren’t too sloppy on the plate. I’d rather keep the liquid and serve them in a bowl with the pot liquor for lunch the next day.
If you’ve never prepared collard greens, discard the larger stalks. Cut the slender stalks into small pieces and slice the leaves crosswise into 1-inch strips. Mustard greens work just as well in this recipe. Swiss chard is also delicious but cut the cooking time in half. Spinach is not suitable—it will disintegrate.
Not everyone will be adventurous enough to take a big serving so one bunch will serve about 4.
1 medium carrot, diced
1 medium onion, diced
1 large stalk celery, thinly sliced
1 tbsp. each butter and olive oil
1 small red pepper, diced
2 cloves garlic, sliced
¼ tsp. crushed red pepper flakes, more or less to taste
1 big bunch collard greens, chopped
2 sprigs fresh thyme
2 fresh or 3 dried bay leaves 3 cups low-sodium chicken broth
½ cup tomato juice
½ tsp. freshly ground black pepper
In a Dutch oven or large pot, fry carrot, onion and celery in butter and olive oil over medium-high heat until starting to soften and turn a bit brown around the edges. Add red pepper, garlic and red pepper flakes and cook another 2 minutes.
Add greens, thyme, bay leaves, broth, tomato juice and bring to a boil. Reduce heat, cover and simmer 25 to 30 minutes, until the greens are tender but still have some texture. Stir in pepper.
Uncover and boil away most of the liquid if you wish or lift out the greens and drain in a colander, reserving any remaining liquid for leftovers. Add a pinch of salt if needed. The broth concentrates and adds quite a bit of salt so be sure to taste first.
Discard thyme stalks and bay leaves and serve. I like to pass hot sauce and lemon wedges at the table.