Creamy Collard Greens Dip With Shito
Cooking Dawn Burrell’s creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip’s flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also be a solid meal.
- Total:
- Serves: 10 persons
Ingredients
- ¼cup canola or olive oil
- 1yellow onion, diced
- 1red bell pepper, finely diced
- 1jalapeño, finely diced (seeded if desired)
- Kosher salt and black pepper
- 5garlic cloves, minced
- 1cup chicken stock
- 2cups heavy cream
- 4ounces cream cheese
- ½cup plus 2 tablespoons shito (see Tip)
- 4cups chopped and drained braised, canned or thawed frozen collard greens (see Tip)
- 2cups shredded white Cheddar (8 ounces)
- 1teaspoon fresh lemon juice
- ½cup panko bread crumbs
- Baguette, sliced, for serving (optional)
Instructions
Step 1
Heat the broiler with the rack 6 to 8 inches from the heat source.Step 2
Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.Step 3
Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.Step 4
Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko and the remaining 1/2 cup Cheddar and sprinkle over the dip.Step 5
Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm with baguette slices, if you’d like.