Q. I saw a piece on JCT Kitchen on a show called "Unique Eats" on the Cooking Channel, and I was immediately captured by its collard green preparation. If you could capture its recipe, I would be so appreciative. In fact, I believe that my partner would actually eat collards if they are prepared this way. — Tanya V. Johnson, Overland Park, Kan.
Q. My husband and I dined with friends at JCT Kitchen for Sunday supper. The Brussels sprouts were the best I've ever eaten in my life! Would you see whether you could cajole the recipe from the chef? I could eat those every day. Thanks. — Linda Wiant, Atlanta
A. Prepare to enjoy a fabulous vegetable plate courtesy of the chefs of JCT Kitchen. Both recipes will provide generous servings of some of our favorite vegetables. And who thought we would be saying that about collards and Brussels sprouts?
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
JCT Kitchen’s Collard Greens
Hands on: 15 minutes
Total time: 2 hours, 15 minutes
Serves: 8
1 gallon chicken or pork stock
1/2 pound smoked pork or bacon, cut into 1-inch dice
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup red wine vinegar
1/4 cup hot sauce
1 onion, peeled, quartered
5 crushed cloves garlic
2 sprigs thyme
2 bay leaves
1 serrano, split
2 pounds collards, cut into 1-inch strips
Salt and pepper
In a large saucepan, combine stock, pork, sugar, vinegar, hot sauce, onion, garlic, thyme, bay leaves and serrano. Bring to a boil, then reduce to a simmer and cook 10 minutes. Add collards. This may need to be done in batches. When all collards have been added, simmer collards for 2 hours or until collards are tender. Season to taste. Don’t forget to serve the pot liquor.
Per serving: 287 calories (percent of calories from fat, 50), 13 grams protein, 20 grams carbohydrates, 4 grams fiber, 15 grams fat (5 grams saturated), 24 milligrams cholesterol, 747 milligrams sodium.
JCT Kitchen’s Brussels Sprouts with Bacon and Lemon
Hands on: 15 minutes
Total time: 15 minutes
Serves: 4
1 pound Brussels sprouts, stems trimmed, cut in half
2 slices bacon, diced
1 teaspoon diced shallot
1 teaspoon diced garlic
3/8 cup low-sodium chicken stock
1/2 tablespoon unsalted butter
Zest and juice of 1 lemon
Salt and pepper
1 tablespoon toasted crushed hazelnuts, for garnish (optional)
Heat a large skillet over high heat. When smoking, add Brussels sprouts in a single layer. Do not crowd pan. Brown on both sides and cook until sprouts are slightly tender, about 5 minutes. Adjust heat so sprouts brown but do not burn. When done, remove from heat and set aside. Repeat with remaining Brussels sprouts if needed.
While sprouts are browning, in a medium skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Add shallots and garlic and sauté for 30 seconds. Add browned sprouts and stock. Sauté until heated through and stock has reduced slightly, about 2 minutes. Remove from heat and swirl in butter. Toss sprouts with lemon zest and juice. Season to taste. Garnish with hazelnuts if desired.
Per serving: 117 calories (percent of calories from fat, 39), 6 grams protein, 12 grams carbohydrates, 4 grams fiber, 5 grams fat (2 grams saturated), 7 milligrams cholesterol, 114 milligrams sodium.
