Today was one of those days where Mom was in a rush. Not to go to work, but to go to church: today is the feast of Saint John the Baptist, a feast celebrated throughout much of Northern Europe. And Haiti, apparently.
Since I burn rice and Yveline is not always that creative, Mom made us dinner in a grand total of twenty minutes before rushing out the door in with a bustle of bags and a cloud of perfume. I think it’s a procession – she won’t be back for say, forever.
Anyway, here is the recipe pieced together from what I could observe as she ordered me to chop garlic and hand her the chicken:
Legumes:
A large Can of Seasoned Collard Greens
Spaghetti Sauce (Mom uses this as a substitute for tomato paste, which she despises)
Boiled Chicken Breasts
2 Cloves of Garlic
Several Leeks
Vegetable Oil
Butter
Add a small amount of vegetable oil to a large frying pan. Chop the garlic and the leeks very finely, and add to the pan to brown. Add the entire can of collard greens, a tablespoon of butter, and half a cup of the spaghetti sauce. Chop the boiled chicken breasts into small chunks and add to the pan. Mix and allow to simmer for around ten minutes.
Cornmeal:
Coarse Cornmeal
Water
Butter
For cornmeal, it’s around 3 or 4 cups of water to 1 cup of cornmeal. Add enough water to a large pot and bring to a boil on medium heat. Stir in the cornmeal and 1 large tablespoon of butter. Continue to stir until the water level decreases and the cornmeal changes to a stickier consistency, this takes around ten minutes. Cover and allow to simmer, stirring frequently, for another five or so minutes. Serve immediately.
Cornmeal is my comfort food. How’s that for unusual?
