The Smoky Robinson Recipes

SMOKY COLLARD GREENS

Smoky Collard Greens image

Provided by Claire Robinson

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 medium yellow onion, sliced
1 teaspoon sweet smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
1/2 cup water
2 1/2 pounds collard or mustard greens, about 2 large bunches, woody stems removed and washed

Steps:

Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
Taste and adjust seasoning. Transfer to a serving bowl and serve warm.

THE SMOKY ROBINSON

The Smoky Robinson image

Provided by Matt Duckor

Categories Drink

Yield Makes 1 cocktail

Number Of Ingredients 11

Ingredients

For the maple-spiced simple syrup:
1/2 cup maple syrup
2 star anise
2 cinnamon sticks
5 whole cloves
For the cocktail:
1 1/2 ounces Tennessee whiskey (such as George Dickel)
1/2 ounce mezcal
3/4 ounce maple-spiced syrup
3/4 ounce fresh lemon juice
Lemon twist, for serving

Steps:

For the maple-spiced simple syrup:
In a small saucepan, combine maple syrup with spices and 1/2 cup water. Bring to a boil and turn off the heat. Cover and let stand for at least 30 minutes (or up to overnight), and then strain into a clean container.
For each cocktail:
In a cocktail shaker, combine whiskey, mezcal, maple-spiced simple syrup, and lemon juice. Add ice and shake. Strain into an ice-filled rocks glass and garnish with lemon twist.

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