One of the most interesting characters I met during my time in NOLA was the flamboyantly practical, Hassan. A singer, a chef and expert in many topics. I enjoyed watching someone else boss everyone (Aymeric and Hunter) around for a change (usually its me doing the bossing). Hassan had Buenos Hermanos wafting deliciously through the sunny kitchen. He expertly opened a chilled bottle of sauvignon blanc and poured it into small jelly jars for everyone working in the kitchen.
The table was littered with fresh ingredients. There were knives, cutting boards and bowls of mustery spices everywhere.
It was a beautiful way to spend the afternoon with three handsome men.
“We’ve only known each other one month. And this was Hunter’s idea to cook once a week.” – Hassan Allen
“I’m old-fashioned, honey. I get indignant with fast food.”– Hassan Allen
“I come from a long line of cooks, most of my family members have cooked in restuarants.”– Hassan Allen
“I mixed collards, kales, mustards, broccoli rabe and turnip greens together. Seven bunches that will cook down, together for a long time on low, to nearly nothing.” – Hassan Allen
“I’m gonna hand mash these chilies and add them into the greens at the 45 minute mark. I know the trick to getting the chile off your fingers. White Vinegar!” – Hassan Allen
“I love to cook in big earthenware cookware, so it goes slow all day so I can puts around and make love to people. Crock pots are ideal for what I love to do. Slow! Slow.” – Hassan Allen
7-8 large bunches of assorted greens (kale, mustards, chards, collards)
5 cloves of garlic, smashed/minced
1 medium white onion, finely diced
2-3 chilies, cleaned and minced
1TBLSP apple cider vinegar
2TBLSP red wine vinegar
“I try to stay away from overly sweet greens.” -Hassan Allen
1. Soak and clean the greens in the sink. Discard dirt and sand. Hand rip the greens into manageable pieces.
2. Add greens, along with 2 cups of water and salt & pepper to taste to a large stockpot, set on medium/low heat.
3. At the 45 minute mark, add remaining ingredients, tossing softly into the greens.
4. Cook 3-4 hours on medium low heat.
You may choose to add roasted beets to your greens to sweeten them naturally. Hassan roasted his in a foil pouch on an outdoor grill for about 40 minutes. He then let them cool a bit to the touch and peeled and diced them. You may add them to your greens towards the end of the cooking process.
As always, Thank You to the Sip Snap Savor wine sponsor, Murphy-Goode.