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"Black Bottom Pole Town" Sweet Potato Pierogi with Braised Greens
COOKING CHANNEL29Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup sour cream
- 1 large egg
- 8 Tbsp. unsalted butter (softened)
- 1 tsp. kosher salt
- 2 cups dough (whole-wheat flour, plus more for kneading and rolling the)
- 1 lb. sweet potatoes (peeled and cut into 1-inch pieces)
- 1/4 cup extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 4 sprigs fresh thyme (leaves removed)
- 1 Orange
- 1 tsp. grated ginger (grated on a rasp grater)
- 1/2 tsp. garlic (grated, grated on a rasp grater)
- 1/2 tsp. ground allspice
- 2 dashes hot sauce
- 6 Tbsp. unsalted butter
- sea salt (for garnish, optional)
- 1 Tbsp. extra virgin olive oil
- 2 strips double smoked bacon (diced)
- 1 Tbsp. unsalted butter
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1 tsp. red pepper flakes
- 1 lb. collard greens (shredded)
- 3 cups chicken stock
- 2 Heirloom tomatoes (peeled, seeded and diced)
- 1 Tbsp. apple cider vinegar
- sea salt
- freshly ground black pepper
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