Monday, November 10, 2014

NEW RECIPE: Southern Bubble and Squeak

© Constantine William Spyrou

This recipe is one of my first to come from a recipe request! That makes me excited =). This one is for Katie Green! Thanks so much for the idea!

Katie approached me with the idea of taking leafy greens and turning them into a tasty dish. Usually, leafy greens all have very similar preparations from what I've seen: Cooked with acid either on very high heat or boiled. However, it's the perfect accompaniment to the richness of Southern southern dishes and the bold flavors that can also be found in Southern cuisines. 

This recipe takes that base collard green flavor and gives it some Southern flavor with kicks like cayenne, smoked paprika, spicy tasso ham, and a creamy potato base to take in all of the flavor. However, this is all combined in a British dish known as Bubble and Squeak! Traditionally a dish that is made to use up the leftovers potatoes and vegetables from a Sunday Roast, it can take on any flavors that you place into it! That makes this the perfect vehicle to drive the fusion of British and Southern cuisines into one dish! 

Recipe serves 4 people.


3 cups collard greens, whole
1/4 cup distilled white vinegar
1 tbsp sea salt
1/4 cup cracked black peppercorns
3 bay leaves
1 pound Russet potatoes
Water to boil the kale
1/2 cup tasso ham, roughly chopped (Cappacola or another spicy cold cut also works in place)
2 tsp smoked paprika
1 tsp cayenne pepper
2 tbsp butter
2 cloves garlic, minced
1/2 cup diced onion
Salt and pepper to season


1. Add your distilled white vinegar, collards, sea salt, black peppercorns, and bay leaves to a pot. Fill with water, and bring up to a boil. Turn down to a simmer for 45 minutes, then remove the collards and chop coarsely. DO NOT DRAIN THE WATER.

2. Using the same water, boil your potatoes for 15 minutes or until cooked. Add more water if needed. When cooked, crush with a fork and mix in half of the butter and some salt and pepper to taste.

3. Add the rest of your butter to a pan on medium-high heat. Once it melts, add in your onions. tasso, and garlic, and season with some salt to taste. Add in the cayenne and smoked paprika, and cook the onions until soft, about 3 minutes.

4. Add in the chopped collards, and cook for another 3 minutes, combining all of the ingredients together.

5. Add your crushed potatoes, and mix well. The end result should be a combined mixture throughout the pan. Press this into the pan and let it color for 3-4 minutes or until golden brown. Turn over and do the same thing for another 3-4 minutes.

6. Take your bubble and squeak out of the pan; it should look like a frittata almost. Cut into wedges and serve!

This dish is simple, but takes some preparation to cook down the greens into something delicious! The greens have a slightly bitter note that can be taken out with the seasoning and the rich spicyness of all of the ingredients in the bubble and squeak. They all work together to bring out the great flavor that collard greens have when cooked properly.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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