The Collard Green Martini is the Back to the Table with Rhonda Sweet recipe of the month. Can you imagine showing up to the holiday gathering with collard greens cooked in bacon vodka, topped with a cornbread salsa, garnished with a roasted red pepper and served in a martini glass?!
Collards-2lb (wash, dry, thinly cut)
Bacon flavored Vodka or Vodka-1/4 c
3 tbsp Olive Oil
1/2 Diced Onion
3 tbsp Minced Garlic
1/2 cup Chicken or Veggie broth
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1 tbsp Lemon Juice
1/2 tbsp Sea Salt
1/2 tbsp Black Pepper
2 cups of cooked cornbread crumbles
1/4 cup diced onion
1/4 cup diced red pepper
1/4 cup diced orange
1/4 cup diced green bell pepper
1/2 cup each quartered grape tomatoes
1/4 cup Italian Dressing
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 tsp Sea Salt
1 tsp Black Pepper
1/4 cup of Grated Parmesan Cheese
Approx. 10 thinly julienne sliced roasted red peppers to skewer on beverage straw
Black cocktail beverage straws
Add olive oil into a large skillet over medium heat, once oil begins to heat, add onions, let saute for about 5mins then add minced garlic, stir for a couple of minutes. Add chicken or veggie broth, add vodka bring to a boil. Now begin to add collards a handful at a time, let them begin to swelt down, stir, and add more until all are in skillet. Bring to a boil. Add remaining ingredients, stir ,cover , reduce heat and let simmer, approximately 30 min or until your desired texture.
In a large mixing bowl add cornbread crumbs, add seasonings and parmesan cheese mix thoroughly, then mix in onion, peppers, and tomatoes. Slowly add Italian dressing mixing until crumbs are coated. The mixture should me a little moist . (refrigerate if serving later, but allow to reach room temperature before serving)
Cut beverage straw at an angle making a pick at end, also cut straw to fit martini glass.Take sliced roasted peppers and slide them on beverage straw in a skewer method.
Take your favorite martini glasses, (disposable mini and regular work too) a heaping of cooked greens, take a liberal amount of cornbread salsa and place in center area of greens, garnish with roasted red pepper. The art to eating the collard green martini is to get a fork of salsa and greens in every bite.