Spiced Roast with Collard Greens
What Started it all:
Roast, Collard greens, baking soda, instant pot
<em>(Sighs deeply)</em>
Ingredients
- 1.5 kg roast
- 1 bunch of collard greens
- 1 teaspoon baking soda
- Instant pot
Instructions
- Preheat your oven to 180°C.
- Rub the roast with a mixture of garam masala, turmeric, and a pinch of salt. Let it sit at room temperature for 30 minutes.
- While the roast is marinating, prepare the collard greens by removing the tough stems and chopping the leaves.
- In a large pot, bring water to a boil and add the baking soda. Blanch the collard greens for 2-3 minutes, then drain and set aside.
- Heat some oil in the instant pot and sear the marinated roast until it's browned on all sides.
- Transfer the roast to the preheated oven and roast for about 1 hour or until the internal temperature reaches 60°C for medium-rare.
- While the roast is cooking, sauté the blanched collard greens with garlic, ginger, and a touch of cumin.
- Once the roast is done, let it rest for 15 minutes before slicing.
- Serve the spiced roast with the sautéed collard greens.