- 8
- 30 mins
- 60 mins
Ingredients
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 2 shallots (chopped - about 1 cup)
- 1 serrano chile (chopped)
- 4 cloves garlic (chopped)
- sea salt
- 1 medium head cauliflower (florets and stems cut into 1-inch pieces)
- 4 1/2 cup water
- 1/4 cup chopped fresh dill (plus more for garnish)
- 3 bunches kale (ends removed and leaves roughly chopped)
- 3 bunches collard greens (ends removed and leaves roughly chopped)
- fresh ground black pepper
- chopped dates (for garnish)
Preparation
Step 1
step 1
ingredients 1 tablespoon extra-virgin olive oil (plus more for drizzling)
2 shallots (chopped - about 1 cup)
1 serrano chile (chopped)
4 cloves garlic (chopped)
sea salt
1 medium head cauliflower (florets and stems cut into 1-inch pieces)
4 1/2 cup water
instructions Heat oil in a large pot over medium heat; add the onion and cook, covered, until soft, 4 to 5 minutes. Add garlic, serrano chile, and a pinch of salt, and cook for 3 minutes more until chile has softened a bit. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.
step 2
ingredients 2 tablespoon chopped fresh dill (plus more for garnish)
3 bunches kale (ends removed and leaves roughly chopped)
3 bunches collard greens (ends removed and leaves roughly chopped)
instructions Bring to a boil over high heat and add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is tender, about 10 minutes. When cauliflower is tender add in the greens, and simmer for 3 minutes.
step 3
ingredients 2 tablespoon dill
fresh ground black pepper
chopped dates (for garnish)
Olive oil
instructions Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Using a immersion or regular blender, puree until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, chopped dates and pinch of sea salt.