Collard greens are a winter staple in Black Sea cooking, traditionally thickened with cornmeal; this mash brings the same pairing to a baby-friendly texture. Remove the thick center rib, then simmer the remaining leaves with potato until very tender. The cornmeal is a thickener here, added to give the mash a consistency that stays on a spoon rather than for flavor.
Collard Greens and Potato Mash | Black Sea-Style Baby Food for Ages 10 Months and Up
Collard greens are a winter staple in Black Sea cooking, traditionally thickened with cornmeal; this mash brings the same pairing to a baby-friendly texture. Remove the thick center rib, then simmer the remaining leaves with potato until very tender. The cornmeal is a thickener here, added to give the mash a consistency that stays on a spoon rather than for flavor. dadagastro.com
3 servings 12 min + 32 min Easy
Step by Step
How to make it?
1
Remove the ribs
5 min
Turn each leaf over. Use a knife to cut a V along both sides of the thick center rib, then remove it completely. Even after 20 minutes of simmering, the rib remains stringy and can stick to a baby’s palate. Rinse the remaining leaves well and slice them into thin strips.
2
Simmer the collard greens
18 min
Add the strips to 350 ml of boiling water. Leave the lid slightly ajar and simmer over low heat for 18 minutes. Take out a strip and press it between your fingers: it should fall apart without any resistance. If it still resists, cook for 5 minutes more; this vegetable needs time.
3
Add the potato
10 min
Add the peeled potato, cut into 1.5 cm cubes, and cook for 10 minutes more. It is ready when a fork pierces to the center without resistance. If very little water remains, add one 100 ml measure of hot water.
4
Thicken with cornmeal
4 min
In a separate bowl, whisk the cornmeal with 2 tablespoons of hot cooking liquid until smooth, then pour it into the pot while stirring. Boil for 3–4 minutes, until the mixture is thick enough to coat the back of a spoon.
5
Mash and add the oil
4 min
Blend the contents of the pot or mash them thoroughly with a potato masher, then stir in the olive oil. The right consistency flows slowly from a spoon and briefly holds its shape on the spoon. If it is too thick, thin it with hot water.
Reminder
Do not sprinkle the cornmeal directly into the pot. First mash it with 2 tablespoons of the cooking liquid in a separate bowl; otherwise, the dry cornmeal will form lumps in the pot and leave the mash grainy.
Nutritional Values · 1 serving
Values are estimates
93 kcalCalories
2.9 gProtein
16.2 gCarbohydrate
1.9 gFat
3.1 gFiber
0.9 gSugar
12 mgSodium
0.4 gSaturated Fat
Protein 12% Carbohydrate 69% Fat 18%
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Karalahananın kalın damarını ayırmazsanız ezmede lif kalıyor, kevgirden de geçmiyor. Yaprağı ikiye katlayıp damarı elle çekmek en hızlısı, bıçakla kesmeye çalışınca yaprağın yarısı da gidiyor.
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