Savory Stuffed Collard Greens With Lemon and Herb Chermoula

 
 

Sebastian Vargo of Vargo Brother Ferments, Chicago, IL

Sebastian (@vargobrotherferments) is the former executive chef of Merchant in Chicago. He now lacto-ferments everything (within reason) with his wife as Vargo Brother Ferments. He also worked for Top Chef winner and Iron Chef Stephanie Izard at Girl and the Goat. He also grows collard greens in his backyard.

Drawing inspiration from the spirit of Pan-Africanism, I wanted to craft a dish that reflects the rich tapestry of African cultures. The pairing of stuffed collard greens with chermoula is a culinary ode to the diverse flavors and traditions of our vast continent, symbolizing unity and shared heritage.

- Sebastian Vargo

 
 

Yield:

Note: You can either make the chermoula in advance (it keeps up to a week in the refrigerator) or you can make it while the stuffed collard greens are baking/steaming.

Ingredients:

For the collards greens:

  • 8 large collard green leaves

  • Kosher salt

  • Water, for boiling

  • Fried shallots (optional, as a garnish at the end)

For the filling:

  • 1 cup cooked rice

    • preferably long-grain or wild rice

  • 1 cup cooked black eyed peas

  • 1 cup oyster mushrooms, chopped

  • 2 tablespoons olive oil or vegetable oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons tomato paste

  • Kosher salt and freshly ground black pepper, to taste

  • 1/2 teaspoon smoked paprika (optional)

  • Fresh herbs (such as thyme or parsley), chopped (optional)

For the Parlsey & Cilantro Chermoula

  • 1 cup fresh cilantro leaves

  • 1 cup fresh parsley leaves

  • 3 to 4 garlic cloves, minced

  • 1 to 2 small red or green chili peppers, seeds removed and finely chopped

    • Feel free to adjust according to your heat preference

  • Juice of 1 lemon

  • Zest of 1 lemon

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon smoked or regular paprika

  • 1/4 teaspoon ground turmeric (optional)

  • Kosher salt and freshly ground black pepper, to taste

  • 1/2 cup extra-virgin olive oil

Method:

Preparing the collard greens:

  1. Wash the collard green leaves thoroughly

  2. Bring a large pot of water to a boil and add a pinch of salt

  3. Immerse the collard green leaves in the boiling water for 2 to 3 minutes or until they become bright green and pliable

  4. Carefully remove the leaves from the water and place them in a bowl of cold water to stop the cooking process. Drain and set aside.

Preparing the filling:

  1. In a large skillet, heat the oil over medium heat. Add the chopped onion and garlic. Sauté until the onions are translucent.

  2. Stir in the tomato paste and cook for 2 minutes until it deepens in color.

  3. Add the chopped oyster mushrooms to the skillet and sauté until they release their moisture and become tender.

  4. Stir in the black-eyed peas, rice, salt, pepper, and smoked paprika. Mix well and cook for another 2 to 3 minutes. Remove from heat, and stir in fresh herbs (if using).

Assembling the stuffed collard greens:

  1. Lay a collard green leaf flat on a cutting board, with the stem end facing you. Place a generous amount of the mushroom, pea, and rice mixture in the center of the leaf.

  2. Fold the sides of the leaf over the filling, then roll it up from the stem end, tucking in the sides as you go. Repeat with the remaining leaves and filling.

Cooking the stuffed collard greens:

  1. Place the stuffed collard green seam-side down in a baking dish or skillet.

  2. You can either steam them for 10 minutes or bake them at 350F for 20 minutes until they are heated through.

For the chermoula:

  1. Ensure that the cilantro leaves are washed and throughly dried. Remove the stems and roughly chop the leaves.

  2. In a food processor, combine the cilantro, parsley, garlic, chili peppers, lemon juice and lemon zest. Pulse the mixture until it becomes a coarse paste.

  3. Add the ground cumin, ground coriander, paprika, turmeric (if using), salt, and black pepper. Pulse again to combine.

  4. While the food processor is running, slowly stream in the olive oil until the mixture is well combined but still retains some texture. You want the chermoula to be more of a paste than a smooth sauce.

  5. Taste and adjust the seasonings, if necessary. Add more lemon juice for acidity, salt for seasoning, or olive oil for a richer consistency.

  6. Transfer the chermoula to a jar or an airtight container. Drizzle a thin layer of olive oil on top to maintain its freshness. Store in the refrigerator for up to a week.

Plating the dish:

  1. Spread a layer of chermoula on the bottom of the plate to serve as the base. Place halved collard greens on top.

  2. Garnish with fresh herbs, fried shallots, thinly sliced peppers or whatever else you have that sounds good to you.