1/2 large rutabaga, peeled and cut into medium dice
Instructions
1. combine orange juice, maple syrup and vinegar in glass
measuring cup. Set aside.
2. Remove stems from collard leaves by holding a stem with 1
hand and ripping leaf off each other with other hand. Stack 5 or
6 leaves at a time, roll up lengthwise and cut into 1/4 inch wide
ribbons. Chop ribbons into 2-3 inch lengths. Set aside.
3. Heat 2 tbs. oil in dutch oven over medium heat. Add onions,
and season with salt, if desired. Cover, and cook 6-7 minutes.
Uncover, and cook 15 minutes more, or until onions are lightly
golden. Add ginger, and cook 30 seconds. Add 7 cups water and
salt, and bring to a boil. Reduce heat to medium-low, partially
cover, and cook 15 minutes. Remove from heat.
4. Heat 1 tbs. oil in large skillet over medium high heat. Add
potatoes, and season with salt, if desired. Cook 6-8 minutes, or
until potatoes are well-browned on at least 2 sides, stirring
occasionally. Transfer to bowl.
5. Add t tbs. oil to same skillet. Add carrots, and cook 6-8
minutes, or until well-browned on at least 2 sides, stirring
occasionally. Transfer to bowl with potatoes.
6. Add remaining t tbs. oil to same skillet. Add rutabaga, and
cook 6-8 minutes, or until well-browned on at least 2 sides,
stirring occasionally. Transfer to bowl with potatoes
7. Add vegetables to onion broth, and bring to a boil. Reduce heat
to medium-low, and simmer 9 minutes, or until vegetables are
tender. Add collard greens, and cook 5 minutes. Stir in 1-2 tbs. of
orange juice mixture.
Originally Submitted
2/7/2013
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