the food: Collard Green Enchiladas, Refried Black Eyed Peas
the song: "Do You Want To" Franz Ferdinand
When we moved to Austin back in 2001, one of the first people we met was our friend Erik. He and the husband went through film school together. So many of the crazy college memories you're supposed to have...slip-and-slide parties, movie marathons, karaoke, 21st birthdays, punk shows at Beerland...involve this dude. He was in our wedding. He was the first person to introduce me to bloody beer. We go so far back that I'm even willing to post this embarrassing picture of myself gettin' down because it is the most recent picture I have of the 3 of us together.
Photo by the lovely Leah Ross
A few months ago, Erik moved to New York to meet the needs of his growing business and film Dinner with the Band. Have you heard of Dinner with the Band? It is a cooking show on IFC that combines "culinary delights, musical performances and conversations with some of today's most acclaimed indie music artists." Hmmm... music and cooking, eh? I like their style. Anyway, one of the highlights of this holiday break for us was getting to hang out with our old friend. For the past three or so years, Erik has hosted a New Year's Day meal with all the food needed to provide good luck in the upcoming year...namely black eyed peas and collard greens.
This year, our traditional meal had a Tex-Mex twist. And it was so delicious that I really must share it here.
Collard Green Curry Enchiladas
2 large bunches collard greens washed and rinsed
2 shallots - diced
10-12 flour tortillas
1 can tomatillos
3 tbsp olive oil
2 cups Monterrey jack
1 casserole dish 9x12
2 tsp. curry powder
1 tsp cayenne
2 tsp garlic powder
1/4 cup of water
Roll up collard green leaves like a cigar and cut the leaves into 1/2 inch slices, discarding the stems, until you've cut up the whole bunch of greens. Then run your knife cross wise to cut the leaves again.
Heat up 1 tbsp of olive oil in a large sauce pan until shimmering and add diced shallots. When the shallots are translucent, add in the greens, turning until evenly wilted, then add the water. When it starts to boil add the curry, cayenne, salt and garlic powder, turning the greens to coat evenly. Turn the heat to low and cover the pan for 10 minutes.
Sauce: Heat the remaining olive oil in a pan and the diced onion, cook until the onion is translucent and, then add tomatillos, crushing them in the pan with a spoon. Add a tblp. of salt and a tsp. of cayenne as well as 2 tsp of garlic powder to the sauce and cook until boiling, then reduce heat to a simmer.
Heat the oven to 400. Then lay 2 spoonfuls of the greens into a tortilla and roll up. If the tortilla doesn't roll well, you can always fold them with the crease side down, or use a toothpick (but this is annoying to take out later) Fill as many tortillas as you can with the mixture* and set them into a casserole dish. Pour the sauce over the enchiladas and then evenly coat the tops of the enchiladas with the cheese.
Place dish into the oven for 15-20 min. Take them out and let them rest for 15 before serving.
*A special New Year's Day addition to this meal was a little soyrizo added to each enchilada.
Mmmmm. Lucky me. Thanks to Erik for sharing the recipe, and for making our first dinner of 2010 so awesome.