Thanksgiving Recipe: Collard Greens with Chorizo and Onions
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She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119843":{"type":"posts","id":"bayareabites_119843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119843","score":null,"sort":[1508773507000]},"guestAuthors":[],"slug":"thanksgiving-recipe-collard-greens-with-chorizo-and-onions","title":"Thanksgiving Recipe: Collard Greens with Chorizo and Onions","publishDate":1508773507,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.","status":"publish","parent":0,"modified":1571961289,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":673},"headData":{"title":"Thanksgiving Recipe: Collard Greens with Chorizo and Onions | KQED","description":"A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119843 https://ww2.kqed.org/bayareabites/?p=119843","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/23/thanksgiving-recipe-collard-greens-with-chorizo-and-onions/","disqusTitle":"Thanksgiving Recipe: Collard Greens with Chorizo and Onions","videoEmbed":"https://youtu.be/xl0CX4IpI1A","path":"/bayareabites/119843/thanksgiving-recipe-collard-greens-with-chorizo-and-onions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119843/thanksgiving-recipe-collard-greens-with-chorizo-and-onions","authors":["5015","5014","11350"],"series":["bayareabites_15012"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2147","bayareabites_8519","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_121891","label":"bayareabites_15012"},"bayareabites_119261":{"type":"posts","id":"bayareabites_119261","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119261","score":null,"sort":[1500394934000]},"guestAuthors":[],"slug":"the-african-roots-of-a-classic-southern-dish","title":"The African Roots Of A Classic Southern Dish","publishDate":1500394934,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Dadisi Olutosin grew up in Atlanta. His mother is \"a southern belle,\" he says, \"and growing up in her household, I was exposed to a lot of very, very good food,\" he says. She cooked classic southern American dishes like collard greens (which he made for us in this video).\u003c/p>\n\u003cp>It was only later, when traveling around the world as an adult, that he understood \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/11/532086897/grappling-with-race-class-and-southern-foods-great-debt-of-pleasure\">the African roots\u003c/a> of his culinary heritage.\u003c/p>\n\u003cp>In West Africa, Olutosin saw women cooking a range of green leafy vegetables in soups and stews. The food — and how they made it\u003cstrong> --\u003c/strong> reminded him of his own mother. And he also found the roots of southern dishes. His dad grew up in Nigeria.\u003cstrong> \u003c/strong>\"In Nigeria you find a very popular dish called \u003ca href=\"http://www.allnigerianrecipes.com/soups/egusi-soup.html\">egusi\u003c/a>,\" says Dadisi. It's a thick soup made with green leafy vegetables like pumpkin leaves or something called bitter leaf as well as melon seeds.\u003c/p>\n\u003cp>He began to understand his culinary ties to this part of the world — that much of the food he grew\u003cstrong> \u003c/strong>up with was brought from West Africa by \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/01/496104487/this-historian-wants-you-to-know-the-real-story-of-southern-food\">enslaved Africans\u003c/a>. (The Atlantic slave trade also carried these food traditions to Caribbean islands. A dish called callaloo \"is really the Caribbean version of collard greens,\" says Olutosin, who now lives in Washington, D.C., where he's an IT professional and a pop-up chef.)\u003c/p>\n\u003cp>Now when Olutosin cooks his collard greens, he pays tribute to these historical connections by adding Caribbean and West African ingredients. For example, he adds peanuts to his collards dish – peanuts are a big part of the diet in West Africa.\u003cstrong> \u003c/strong>And he adds coconut milk, popular in the Caribbean. \u003cbr>\u003cem>\u003cbr>\u003c/em>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, many southerners like Olutosin are honoring and preserving these food traditions. But back in West Africa, the opposite trend is in force:\u003cstrong> \u003c/strong>More and more people are abandoning traditional foods for a westernized diet.\u003c/p>\n\u003cp>\"People are moving into urban areas and you're seeing higher consumption of foods of convenience, things you never found in Africa before like pasta,\" says \u003ca href=\"https://ciifad.cals.cornell.edu/about-ciifad/staff\">Edward Mabaya\u003c/a>, an agriculture and food expert at Cornell University.\u003c/p>\n\u003cp>And so, foods made with refined ingredients like pasta, noodles and bread are replacing traditional sources of carbohydrates like yams, cassava and millet.\u003c/p>\n\u003cp>The reason is often just convenience. Many old-time recipes call for long hours of preparation and cooking — overnight soaking, grinding by hand, fermenting. These tasks fell to the women in the household. But today, many West African women also have jobs, making it hard for them to spend long hours in the kitchen.\u003c/p>\n\u003cp>\"I think the modern Ghanaian woman wants to eat healthy indigenous foods but the preparation time is what puts most of them off,\" says Yaganoma Baatoulkou, a food entrepreneur based in Accra, Ghana. \u003c/p>\n\u003cp>Western vegetables like cabbage and lettuce are replacing a variety of\u003cstrong> \u003c/strong>local (and nutritious) green leafy vegetables. Farmers find it more profitable to grow the western varieties. \u003c/p>\n\u003cp>And as incomes rise in cities, people are drawn to western fast food chains. \"We have quite a few American fast food brands,\" says Baatoulkou. Fast food chains like Kentucky Fried Chicken and Pizza Hut are popular, she says, and eating at these places is seen as \"prestigious\" and great for family outings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/08/497042318/diet-and-nutrition-are-now-the-world-s-biggest-health-risks-report-finds\">As NPR's The Salt reported last year\u003c/a>, these dietary changes have dire health consequences — growing rates of obesity and diabetes.\u003c/p>\n\u003cp>But the old foods are starting to make a comeback. Baatoulkou is part of a new breed of food entrepreneurs who are reinventing them\u003cstrong> \u003c/strong>in packaged forms that are convenient for city people.\u003c/p>\n\u003cp>Her start-up company Wanjo, which means hibiscus in the regional language Wolof, sells juices and jams made from native\u003cstrong> \u003c/strong>plants like hibiscus, tamarind and baobab.\u003c/p>\n\u003cp>\"Imagine if you wanted pounded yam,\" says Ogunranti Feyisara, a food safety consultant\u003cstrong> \u003c/strong>and entrepreneur in Nigeria.\u003cstrong> \u003c/strong>\u003ca href=\"http://www.allnigerianrecipes.com/fufu-recipes/\">Pounded yam\u003c/a>, is a Nigerian version of fufu – a starchy ball, popular in parts of Africa, that's commonly served with vegetable soups.\u003cstrong> \u003c/strong>To make it the traditional way, \"you have to peel the yam, you have to cook it and then pound the yam.\"\u003c/p>\n\u003cp>Now you can buy premade pounded yam in supermarkets.\u003c/p>\n\u003cp>And there's definitely a market for these products. \"As a career woman, I would like to walk into a supermarket and pick up well-packaged and clean indigenous food ingredients that will cut my cooking time in half,\" says Baatoulku of Ghana. \"This way I spend less time in the kitchen and can still cook wholesome foods for my family.\"\u003c/p>\n\u003cp>The newly packaged traditional foods have helped cut down cooking time for women like Mojisola Ojebode, a Nigerian scientist based in Ibadan. One ingredient she is thrilled about is an instant spice mix for a popular pepper soup. Her mother used to make the mix from scratch by grinding each spice before cooking, she says. \"I don't even know the names of all the spices in it,\" says Ojebode. But she does know that it includes nutmeg and pepper.\u003c/p>\n\u003cp>In theory, she'd happily buy precut vegetables at the supermarket — but right now, she says they cost three times as much as the produce sold at the outdoor market. So she just asks her vendor to chop and bag her fresh veggies.\u003c/p>\n\u003cp>\u003ca name=\"recipe\">\u003c/a>\u003c/p>\n\u003ch3>Dadisi Olutosin's Recipe For Collard Greens\u003c/h3>\n\u003cp>Collard greens was the first dish that Dadisi Olutosin learned to make, when he was a young boy. Today he adds some international touches. But it's still his go-to comfort food.\u003c/p>\n\u003cp>2 large bunches of collard greens\u003c/p>\n\u003cp>2 large red onions\u003c/p>\n\u003cp>1 ounce raw ginger\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>8 ounces baby portobello mushrooms\u003c/p>\n\u003cp>4 cloves garlic\u003c/p>\n\u003cp>1 tablespoon raw sugar 2 tablespoons sea salt (or to taste)\u003c/p>\n\u003cp>4 tablespoons medium yellow or red curry powder\u003c/p>\n\u003cp>1 tablespoon freshly ground black pepper\u003c/p>\n\u003cp>8 ounces (1 cup) coconut milk\u003c/p>\n\u003cp>4 ounces chopped roasted peanuts (optional for garnish)\u003c/p>\n\u003cp>2 Roma tomatoes (optional for garnish)\u003c/p>\n\u003cp>Optional meat to add: precooked pork belly, bacon, ham hocks or smoked turkey necks, chopped or left whole\u003c/p>\n\u003cp>Roughly chop both onions, mushrooms, garlic and ginger. Add olive oil to a 3-to-4 quart pot on medium heat. Let the oil heat up a little bit. (If it starts smoking it's too hot.) Then add chopped items — saute until they start to sweat and caramelize. Stir gently with a large wooden spoon while adding salt (to taste), black pepper and curry powder.\u003c/p>\n\u003cp>Wash and thoroughly clean the collard greens to remove any grit. Cut off the stems but don't throw them away. Stack the leaves in piles of three-to-four, then roll them tightly. Take your knife and chiffonade the rolls — that's a fancy verb that means to cut them into strips.\u003c/p>\n\u003cp>Slowly add the strips of collard greens to the pot, then fold the seasoned vegetables on top. If you're using meat, add it now. Cook over medium heat.\u003c/p>\n\u003cp>The moisture in the greens will evaporate from the heat of the water, decreasing their volume.\u003c/p>\n\u003cp>Once you see steam coming from the pot, your greens are ready for the final step. Gently stir in the coconut milk, then cover the pot and allow to simmer for 30-45 minutes, depending on how tender or tough you want your greens to be.\u003c/p>\n\u003cp>Serve greens with optional garnishes like sliced or diced raw onions and tomatoes and crushed peanuts. Don't forget, some good cast-iron skillet buttermilk cornbread goes great with greens.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">#NPRHotPot\u003c/a>, and we'll gather some of our favorites and post them on NPR.org. \u003c/em>\u003cem>Get the details \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's a dish that Dadisi Olutosin ate as a kid in Atlanta. As an adult he discovered its international roots and came up with a recipe that's true to his mother — and the culinary heritage of collards.","status":"publish","parent":0,"modified":1500394978,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1311},"headData":{"title":"The African Roots Of A Classic Southern Dish | KQED","description":"It's a dish that Dadisi Olutosin ate as a kid in Atlanta. As an adult he discovered its international roots and came up with a recipe that's true to his mother — and the culinary heritage of collards.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119261 https://ww2.kqed.org/bayareabites/?p=119261","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/18/the-african-roots-of-a-classic-southern-dish/","disqusTitle":"The African Roots Of A Classic Southern Dish","videoEmbed":"https://youtu.be/7Q-IIJP69sY","nprByline":"Rhitu Chatterjee, Goats and Soda, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"536883340","nprApiLink":"http://api.npr.org/query?id=536883340&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/goatsandsoda/2017/07/13/536883340/cooking-collard-greens-with-a-west-african-and-caribbean-twist?ft=nprml&f=536883340","nprRetrievedStory":"1","nprPubDate":"Fri, 14 Jul 2017 16:36:00 -0400","nprStoryDate":"Thu, 13 Jul 2017 12:01:00 -0400","nprLastModifiedDate":"Fri, 14 Jul 2017 16:36:05 -0400","path":"/bayareabites/119261/the-african-roots-of-a-classic-southern-dish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dadisi Olutosin grew up in Atlanta. His mother is \"a southern belle,\" he says, \"and growing up in her household, I was exposed to a lot of very, very good food,\" he says. She cooked classic southern American dishes like collard greens (which he made for us in this video).\u003c/p>\n\u003cp>It was only later, when traveling around the world as an adult, that he understood \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/11/532086897/grappling-with-race-class-and-southern-foods-great-debt-of-pleasure\">the African roots\u003c/a> of his culinary heritage.\u003c/p>\n\u003cp>In West Africa, Olutosin saw women cooking a range of green leafy vegetables in soups and stews. The food — and how they made it\u003cstrong> --\u003c/strong> reminded him of his own mother. And he also found the roots of southern dishes. His dad grew up in Nigeria.\u003cstrong> \u003c/strong>\"In Nigeria you find a very popular dish called \u003ca href=\"http://www.allnigerianrecipes.com/soups/egusi-soup.html\">egusi\u003c/a>,\" says Dadisi. It's a thick soup made with green leafy vegetables like pumpkin leaves or something called bitter leaf as well as melon seeds.\u003c/p>\n\u003cp>He began to understand his culinary ties to this part of the world — that much of the food he grew\u003cstrong> \u003c/strong>up with was brought from West Africa by \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/01/496104487/this-historian-wants-you-to-know-the-real-story-of-southern-food\">enslaved Africans\u003c/a>. (The Atlantic slave trade also carried these food traditions to Caribbean islands. A dish called callaloo \"is really the Caribbean version of collard greens,\" says Olutosin, who now lives in Washington, D.C., where he's an IT professional and a pop-up chef.)\u003c/p>\n\u003cp>Now when Olutosin cooks his collard greens, he pays tribute to these historical connections by adding Caribbean and West African ingredients. For example, he adds peanuts to his collards dish – peanuts are a big part of the diet in West Africa.\u003cstrong> \u003c/strong>And he adds coconut milk, popular in the Caribbean. \u003cbr>\u003cem>\u003cbr>\u003c/em>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, many southerners like Olutosin are honoring and preserving these food traditions. But back in West Africa, the opposite trend is in force:\u003cstrong> \u003c/strong>More and more people are abandoning traditional foods for a westernized diet.\u003c/p>\n\u003cp>\"People are moving into urban areas and you're seeing higher consumption of foods of convenience, things you never found in Africa before like pasta,\" says \u003ca href=\"https://ciifad.cals.cornell.edu/about-ciifad/staff\">Edward Mabaya\u003c/a>, an agriculture and food expert at Cornell University.\u003c/p>\n\u003cp>And so, foods made with refined ingredients like pasta, noodles and bread are replacing traditional sources of carbohydrates like yams, cassava and millet.\u003c/p>\n\u003cp>The reason is often just convenience. Many old-time recipes call for long hours of preparation and cooking — overnight soaking, grinding by hand, fermenting. These tasks fell to the women in the household. But today, many West African women also have jobs, making it hard for them to spend long hours in the kitchen.\u003c/p>\n\u003cp>\"I think the modern Ghanaian woman wants to eat healthy indigenous foods but the preparation time is what puts most of them off,\" says Yaganoma Baatoulkou, a food entrepreneur based in Accra, Ghana. \u003c/p>\n\u003cp>Western vegetables like cabbage and lettuce are replacing a variety of\u003cstrong> \u003c/strong>local (and nutritious) green leafy vegetables. Farmers find it more profitable to grow the western varieties. \u003c/p>\n\u003cp>And as incomes rise in cities, people are drawn to western fast food chains. \"We have quite a few American fast food brands,\" says Baatoulkou. Fast food chains like Kentucky Fried Chicken and Pizza Hut are popular, she says, and eating at these places is seen as \"prestigious\" and great for family outings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/08/497042318/diet-and-nutrition-are-now-the-world-s-biggest-health-risks-report-finds\">As NPR's The Salt reported last year\u003c/a>, these dietary changes have dire health consequences — growing rates of obesity and diabetes.\u003c/p>\n\u003cp>But the old foods are starting to make a comeback. Baatoulkou is part of a new breed of food entrepreneurs who are reinventing them\u003cstrong> \u003c/strong>in packaged forms that are convenient for city people.\u003c/p>\n\u003cp>Her start-up company Wanjo, which means hibiscus in the regional language Wolof, sells juices and jams made from native\u003cstrong> \u003c/strong>plants like hibiscus, tamarind and baobab.\u003c/p>\n\u003cp>\"Imagine if you wanted pounded yam,\" says Ogunranti Feyisara, a food safety consultant\u003cstrong> \u003c/strong>and entrepreneur in Nigeria.\u003cstrong> \u003c/strong>\u003ca href=\"http://www.allnigerianrecipes.com/fufu-recipes/\">Pounded yam\u003c/a>, is a Nigerian version of fufu – a starchy ball, popular in parts of Africa, that's commonly served with vegetable soups.\u003cstrong> \u003c/strong>To make it the traditional way, \"you have to peel the yam, you have to cook it and then pound the yam.\"\u003c/p>\n\u003cp>Now you can buy premade pounded yam in supermarkets.\u003c/p>\n\u003cp>And there's definitely a market for these products. \"As a career woman, I would like to walk into a supermarket and pick up well-packaged and clean indigenous food ingredients that will cut my cooking time in half,\" says Baatoulku of Ghana. \"This way I spend less time in the kitchen and can still cook wholesome foods for my family.\"\u003c/p>\n\u003cp>The newly packaged traditional foods have helped cut down cooking time for women like Mojisola Ojebode, a Nigerian scientist based in Ibadan. One ingredient she is thrilled about is an instant spice mix for a popular pepper soup. Her mother used to make the mix from scratch by grinding each spice before cooking, she says. \"I don't even know the names of all the spices in it,\" says Ojebode. But she does know that it includes nutmeg and pepper.\u003c/p>\n\u003cp>In theory, she'd happily buy precut vegetables at the supermarket — but right now, she says they cost three times as much as the produce sold at the outdoor market. So she just asks her vendor to chop and bag her fresh veggies.\u003c/p>\n\u003cp>\u003ca name=\"recipe\">\u003c/a>\u003c/p>\n\u003ch3>Dadisi Olutosin's Recipe For Collard Greens\u003c/h3>\n\u003cp>Collard greens was the first dish that Dadisi Olutosin learned to make, when he was a young boy. Today he adds some international touches. But it's still his go-to comfort food.\u003c/p>\n\u003cp>2 large bunches of collard greens\u003c/p>\n\u003cp>2 large red onions\u003c/p>\n\u003cp>1 ounce raw ginger\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>8 ounces baby portobello mushrooms\u003c/p>\n\u003cp>4 cloves garlic\u003c/p>\n\u003cp>1 tablespoon raw sugar 2 tablespoons sea salt (or to taste)\u003c/p>\n\u003cp>4 tablespoons medium yellow or red curry powder\u003c/p>\n\u003cp>1 tablespoon freshly ground black pepper\u003c/p>\n\u003cp>8 ounces (1 cup) coconut milk\u003c/p>\n\u003cp>4 ounces chopped roasted peanuts (optional for garnish)\u003c/p>\n\u003cp>2 Roma tomatoes (optional for garnish)\u003c/p>\n\u003cp>Optional meat to add: precooked pork belly, bacon, ham hocks or smoked turkey necks, chopped or left whole\u003c/p>\n\u003cp>Roughly chop both onions, mushrooms, garlic and ginger. Add olive oil to a 3-to-4 quart pot on medium heat. Let the oil heat up a little bit. (If it starts smoking it's too hot.) Then add chopped items — saute until they start to sweat and caramelize. Stir gently with a large wooden spoon while adding salt (to taste), black pepper and curry powder.\u003c/p>\n\u003cp>Wash and thoroughly clean the collard greens to remove any grit. Cut off the stems but don't throw them away. Stack the leaves in piles of three-to-four, then roll them tightly. Take your knife and chiffonade the rolls — that's a fancy verb that means to cut them into strips.\u003c/p>\n\u003cp>Slowly add the strips of collard greens to the pot, then fold the seasoned vegetables on top. If you're using meat, add it now. Cook over medium heat.\u003c/p>\n\u003cp>The moisture in the greens will evaporate from the heat of the water, decreasing their volume.\u003c/p>\n\u003cp>Once you see steam coming from the pot, your greens are ready for the final step. Gently stir in the coconut milk, then cover the pot and allow to simmer for 30-45 minutes, depending on how tender or tough you want your greens to be.\u003c/p>\n\u003cp>Serve greens with optional garnishes like sliced or diced raw onions and tomatoes and crushed peanuts. Don't forget, some good cast-iron skillet buttermilk cornbread goes great with greens.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">#NPRHotPot\u003c/a>, and we'll gather some of our favorites and post them on NPR.org. \u003c/em>\u003cem>Get the details \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119261/the-african-roots-of-a-classic-southern-dish","authors":["byline_bayareabites_119261"],"categories":["bayareabites_12"],"tags":["bayareabites_3637","bayareabites_8519"],"featImg":"bayareabites_119262","label":"bayareabites"},"bayareabites_73932":{"type":"posts","id":"bayareabites_73932","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73932","score":null,"sort":[1384878836000]},"guestAuthors":[],"slug":"a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","title":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens","publishDate":1384878836,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n","blocks":[],"excerpt":"Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.","status":"publish","parent":0,"modified":1571963533,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":606},"headData":{"title":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens | KQED","description":"Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73932 http://blogs.kqed.org/bayareabites/?p=73932","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/19/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens/","disqusTitle":"A Healthy Holiday Recipe: A Zillion Ways with Winter Greens","path":"/bayareabites/73932/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73932/a-healthy-holiday-recipe-a-zillion-ways-with-winter-greens","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_981","bayareabites_8519","bayareabites_12720","bayareabites_3050","bayareabites_14738","bayareabites_530","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_73998","label":"bayareabites_15012"},"bayareabites_18827":{"type":"posts","id":"bayareabites_18827","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18827","score":null,"sort":[1290056892000]},"guestAuthors":[],"slug":"a-vegan-thanksgiving-dinner","title":"Thanksgiving Dinner, Vegan-Style","publishDate":1290056892,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for \u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong> is included plus links to numerous tasty vegan alternative holiday recipes. ","status":"publish","parent":0,"modified":1571963977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":858},"headData":{"title":"Thanksgiving Dinner, Vegan-Style | KQED","description":"Vegans living in the Bay Area are lucky to be surrounded by great options for a cruelty-free Thanksgiving dinner. A recipe for Nutty Vegan Pumpkin Pie is included plus links to numerous tasty vegan alternative holiday recipes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18827 http://blogs.kqed.org/bayareabites/?p=18827","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/17/a-vegan-thanksgiving-dinner/","disqusTitle":"Thanksgiving Dinner, Vegan-Style","path":"/bayareabites/18827/a-vegan-thanksgiving-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\">\u003cimg class=\"alignleft size-full wp-image-18831\" title=\"Happy Turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-turkey.jpg\" alt=\"Happy Turkey\" width=\"250\" height=\"343\">\u003c/a> When you adhere to a special diet, whether it be for medical or ethical reasons, Thanksgiving changes. A lot. This is probably the truest for vegans, who eschew the most iconic part of the traditional Thanksgiving dinner: turkey. There are countless vegan meat alternatives out there for folks celebrating their non-omnivorous lifestyle, but there is a growing faction of veg* folks who believe that if you're really giving up noshing on other living things, \u003ca title=\"Vegan Thanksgiving\" href=\"http://blogs.sfweekly.com/foodie/2010/11/week_in_vegan_non-turkey_turkey_day_mad_mens.php\" target=\"_blank\" rel=\"noopener\">eating meat analogues just feels inherently wrong\u003c/a>.\u003c/p>\n\u003cp>So what's a culinarily-savvy vegan to do when the holiday often referred to as \"Turkey Day\" rolls around? Those living in the Bay Area are lucky to be surrounded by some the most diverse food-centric masterminds in the country, so there's no end to vegan options for those who aren't interested in dressing up a processed, gluten-laden Tofurky and calling it Thanksgiving dinner. Besides, November is officially \"VeganMoFo,\" or the \u003ca title=\"Vegan month of Food\" href=\"http://veganmofo.wordpress.com/2010/10/05/vegan-mofo-2010-is-in-the-house-this-november/\">Vegan Month of Food\u003c/a> -- so if there's any month where autumn vegan recipes are most prolific, it's this one.\u003c/p>\n\u003cp>When I was vegan -- back before my food allergies kicked into high gear and I learned that meat was the only thing I could actually digest without a myriad of debilitating side effects -- I put a lot of thought into creating my first epically vegan Thanksgiving feast. I made \u003ca title=\"vegan collard greens recipe\" href=\"http://www.wasabimon.com/archive/vegetarian-collard-greens-recipe/\">vegan collard greens\u003c/a>, Indian-spiced chickpea pancakes, \u003ca title=\"vegan stuffing recipe\" href=\"http://www.wasabimon.com/archive/thanksgiving-stuffing-recipe/\">stuffing decked with nuts and fruit\u003c/a>, and one of the most drop-dead gorgeous pecan pies my friends had ever laid eyes on. So, I can tell you firsthand that turkey isn't a requirement for a handsome Thanksgiving dinner.\u003c/p>\n\u003cp>One thing we can be thankful for is the fact that the Bay Area is home to a handful of vegan bakeries, where you'll find a selection of tantalizing sweet treats to pick up if you're not into making your own dessert. I've heard wonderful things about \u003ca title=\"vegan bakery san francisco\" href=\"http://www.sugarbeatsweets.com/\">Sugar Beat Sweets'\u003c/a> apple pie, a cinnamon-infused creation filled with spiced apples and topped with vanilla bean buttercream and caramel. \u003ca title=\"vegan bakery san francisco\" href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>'s sweet potato pecan pie is up there on my Top 10 Favorite Desserts list, vegan or otherwise, while \u003ca title=\"Nabolom Bakery\" href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a> in Berkeley offers a great selection of vegan desserts.\u003c/p>\n\u003cp>What about dinner? Wayward vegans sans dinner plans can bounce over to Cafe Gratitude for their \u003ca title=\"Vegan Thankgiving Dinner at Cafe Gratitude\" href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/134-join-us-for-thanksgiving\">annual free Thanksgiving dinner from 11am-3pm\u003c/a>, where everything on the menu is 100% raw and free of animal products. Oh, and did I mention that the meal was on the house? Yup, you heard that right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the end, Thanksgiving is all about what you make at home, for your loved ones. This vegan pumpkin pie recipe is one of my favorites, and it's evolved over time to include pecans and cashews, with a little orange juice in the crust to give it a little something extra. My [staunchly omnivorous] family loved this pie, and you will too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\">\u003cimg class=\"alignnone size-full wp-image-18832\" title=\"Vegan Pumpkin Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/vegan-pumpkin-pie.jpg\" alt=\"Vegan Pumpkin Pie\" width=\"250\" height=\"376\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutty Vegan Pumpkin Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> two 8-inch pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust \u003c/strong>\u003cbr>\n2 1/2 cups all-purpose flour\u003cbr>\n1/2 cup chopped cashews\u003cbr>\n1 1/2 teaspoons salt\u003cbr>\n4 teaspoons sugar\u003cbr>\n1 stick of \u003cstrong>cold\u003c/strong> shortening, cut into 10 slices\u003cbr>\n3 tablespoons cold orange juice\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n16 ounces silken tofu\u003cbr>\n2 cups pumpkin puree\u003cbr>\n3/4 cup agave nectar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1 teaspoon allspice\u003cbr>\n1/2 teaspoon mace\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/2 cup pecans, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003cbr>\n1. In a food processor, grind flour, cashews, salt and sugar until coarsely ground. Add shortening one slice at a time and pulse until the mixture resembles a coarse meal. Add orange juice and pulse for another 15 seconds.\u003c/p>\n\u003cp>2. Divide the dough in half and smash each half into a flat disc. Cover and refrigerate for three hours. Once the dough is chilled, roll each half out into 9-inch circles and place each into an 8-inch pie pan. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cbr>\n1. Preheat oven to 400 F.\u003c/p>\n\u003cp>2. Add tofu, pumpkin, sugar, agave, vanilla, salt, cinnamon, and spices to a food processor and blend until creamy.\u003c/p>\n\u003cp>3. Pour filling into pie shell and sprinkle the top with pecans, pressing them into the pumpkin filling. Bake for 1 hour, or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool fully before serving. Top with vegan whipped topping.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>If you're looking for more vegan recipes to help celebrate Thanksgiving, here are a handful of useful links that will inspire you to create the dinner of your dreams, a spread so grand that your omnivorous friends will look on in utter envy of your vegan-rific culinary prowess.\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Vegan Thanksgiving in an Hour\" href=\"http://www.theppk.com/2010/11/thanksgiving-in-an-hour/\">Can you create a vegan Thanksgiving dinner in one hour? You betcha.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan holiday recipes\" href=\"http://www.splendidtable.org/recipes/holiday-vegan-feast\">Vegan recipes from the Splendid Table radio show\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Vegan recipes from the New York Times\" href=\"http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/\">Chef Chloe Coscarelli cooks up an delectible T-day, vegan-style\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"seitan roulade with chestnut stuffing\" href=\"http://veganyumyum.com/2008/11/a-yumyum-thanksgiving/\">Lauren Ulm presents her now infamous seitan roulade with chestnut stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Beer glazed pumpkin bread\" href=\"http://veganbrew.com/2010/11/16/pumpkin-bread-with-porter-maple-glaze/\">Beer glazed pumpkin bread? Yes, please.\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"101 Cookbooks\" href=\"http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html\">Heidi Swanson offers up a ton of vegan recipes, perfect for Thanksgiving\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18827/a-vegan-thanksgiving-dinner","authors":["5120"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_8519","bayareabites_2996","bayareabites_530","bayareabites_2962","bayareabites_3585","bayareabites_1871"],"featImg":"bayareabites_18832","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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