Spicy Pumpkin and Collards

Name: Spicy Pumpkin and Collards
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 4 Tbsps breadcrumbs (preferably panko); 454 grams frozen chopped collard greens, thawed; 237 milliliters evaporated milk; 1 teaspoon chopped fresh thyme; 1 clove garlic, chopped; 4 servings Kosher salt; 1 pinch Pinch of freshly grated nutmeg; 1 small onion, diced; 2 Tbsps grated parmesan cheese; 1 plum tomato, diced; 4 scallions, chopped; 1 Scotch bonnet chile pepper, seeded and finely chopped; 355 milliliters shredded sharp white cheddar cheese; 2 kilograms sugar pumpkins; 4 Tbsps unsalted butter

You can never have too many side dish recipes, so give Spicy Pumpkin and Collards a try. This recipe serves 4. One portion of this dish contains about 21g of protein, 32g of fat, and a total of 2220 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of nutmeg, onion, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Ingredients you will need

Pumpkin

Seeds

Equipment you will use

Oven

Melt 2 tablespoons butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes.

Ingredients you will need

Evaporated Milk

Cheese

Collard Greens

Chili Pepper

Breadcrumbs

Green Onions

Butter

Garlic

Greens

Nutmeg

Tomato

Onion

Thyme

Salt

Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Ingredients you will need

Collard Greens

Pumpkin

Equipment you will use

Baking Pan

Toss the remaining 2 tablespoons breadcrumbs with the parmesan.

Ingredients you will need

Breadcrumbs

Parmesan

Sprinkle over the filling.

Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes.

Ingredients you will need

Pumpkin

Water

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes.

Equipment you will use

Aluminum Foil

Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

Ingredients you will need

Collard Greens

Pumpkin

Photograph by David Malosh

Equipment

Ingredients

Servings:

4Tbsps

breadcrumbs (preferably panko)454grams

frozen chopped collard greens, thawed 237milliliters

evaporated milk 1teaspoon

chopped fresh thyme 1clove

garlic, chopped 4servings

Kosher salt 1pinch

Pinch of freshly grated nutmeg 1small

onion, diced 2Tbsps

grated parmesan cheese 1

plum tomato, diced 4

scallions, chopped 1

Scotch bonnet chile pepper, seeded and finely chopped 355milliliters

shredded sharp white cheddar cheese 2kilograms

sugar pumpkins 4Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.