Now here’s an oft neglected spice—coriander seeds, what you get when you let your cilantro plants go to seed. Although from the same plant as cilantro, the seeds have a distinctively different taste from the leaves. There’s just a hint of familiarity between them. This recipe, in which coriander is one of the star attractions, comes by way of my friend Aida Mollenkamp, author of the the highly instructive cookbook Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook.
The recipe caught my eye because of its other ingredients—chicken, cilantro, and the princess of leafy greens, Swiss chard. The coriander? That was the wild card. But oh my oh my, I love it in this dish. According to Aida the stew has classical Middle Eastern flavors. This stew is seriously one of the best things I’ve ever eaten. What a delight to discover how well coriander can play with chicken and greens.
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Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served — alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
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