Chef John Suley of Cafe Joley – Boca Raton, FL
Yield: 6 Servings
Collard Greens:
5 pounds collard greens
3 ounces salt
1 ounce extra virgin olive oil
3 red onions, chopped
1 Tablespoon chopped shallots
1 Tablespoon chopped garlic
2 ounces chorizo
4 ounces apple cider vinegar
2 ounces white wine vinegar
3 bottles Heineken beer
2 quarts chicken stock
4 ounces clam juice
1 ounce butter
1 teaspoon paprika
1 sprig thyme
1 jalapeno
Sweet Potato Puree:
2 ounces brown sugar
1 Tablespoon butter
1 banana
2 ounces orange juice
3 pounds sweet potato
1 teaspoon grated cinnamon
1 quart heavy cream
Shrimp:
12 prawns
Salt and pepper
1 pound kataifi
Olive oil
To Assemble and Serve:
Micro cilantro
1 teaspoon smoked paprika
For the Collard Greens:
The night before, soak the collard greens in water combined with 3 ounces of salt. The next day, rinse the collard greens 3 times in water. In a deep pot, add olive oil and sweat onions, shallots, garlic, and chorizo. Add apple cider vinegar, white wine vinegar, beer, chicken stock, clam juice, butter oil, paprika, thyme, and jalapeno. Braise 3 hours until tender. Reserve.
For the Sweet Potato Puree:
In a pot, heat butter and brown sugar. Add banana and caramelize. Deglaze with orange juice, and add sweet potato, cinnamon, and heavy cream. Simmer until tender, transfer to blender and puree until smooth. Reserve.
For the Shrimp:
Season the prawns with salt and pepper. Wrap in kataifi. In a pan, heat olive oil and sear until crispy and cooked through.
To Assemble and Serve:
On a plate, ladle Sweet Potato Puree at the bottom, and add the Collard Greens, spooning the jus around. Place Prawns and garnish with micro cilantro and smoked paprika.