From collard greens simmered with smoked paprika to sweet potatoes roasted with orange and cinnamon, small changes can give familiar holiday dishes a fresh place at the table.
By Nia Caldwell | M•I•A MEDIA GROUP
Every Thanksgiving, somebody in the family gets asked to make the same dish. It might be an aunt whose macaroni and cheese disappears before the turkey is carved, a grandfather who knows exactly how long the greens need to simmer or a cousin who has finally earned the right to bring the dressing. In many Black households, those dishes carry family history. They’re also a good starting point for anyone who wants a holiday menu with more vegetables, less added sugar and plenty of flavor.
The easiest change may be adding one new dish beside a family favorite. Serve orange-roasted sweet potatoes alongside the candied yams, or put a pot of smoky collards on the table and let everyone taste them before asking who made them. Here are five recipes and swaps that fit right in.
Smoky collard greens with apple cider vinegar
For a meatless pot of greens, sauté one chopped onion and three minced garlic cloves in a tablespoon of olive oil. Stir in a teaspoon of smoked paprika and a pinch of crushed red pepper. Add two bunches of washed, stemmed and chopped collards and two cups of low-sodium vegetable broth. Cover and simmer until the greens are tender, about 35 to 45 minutes, adding a splash of water if the pot gets dry. Finish with a tablespoon of apple cider vinegar. The paprika brings the smoke, and the vinegar gives the pot liquor the brightness that makes you reach for another piece of cornbread.
Orange-cinnamon roasted sweet potatoes
Cut three medium sweet potatoes into bite-sized pieces. Toss with a tablespoon of olive oil, a teaspoon of cinnamon and the zest of one orange. Spread them in a single layer and roast at 425 degrees for 25 to 35 minutes, turning once. Squeeze a little fresh orange juice over them just before serving. The hot oven browns the edges and concentrates the potatoes’ natural sweetness. Toasted pecans add crunch if your guests can eat nuts.
Sharp cheddar macaroni and cheese
Sharp cheddar gives you more flavor per handful. For eight ounces of elbow macaroni, sauté a tablespoon of flour in a tablespoon of unsalted butter, then gradually whisk in 1½ cups of milk. Simmer until the sauce coats a spoon. Take it off the heat and stir in a cup of shredded sharp cheddar, a pinch of dry mustard and black pepper. Fold in the cooked macaroni, scatter a little extra cheddar on top and broil briefly for a browned finish. That crisp top is the part everyone wants anyway.
Cornbread dressing with mushrooms and sage
Start with the cornbread your family already likes. For about four cups of crumbled cornbread, sauté eight ounces of chopped mushrooms, a diced onion and two chopped celery stalks in olive oil. Let the mushrooms brown before adding rubbed sage, thyme and black pepper. Fold the vegetables into the cornbread, then add low-sodium broth a little at a time until the mixture is evenly moist. Bake in a greased shallow dish at 375 degrees until hot throughout and golden on top, about 25 to 35 minutes. The mushrooms give the dressing a savory depth, and the shallow dish makes more of those crisp edges.
Hibiscus and ginger holiday punch
Brew four cups of unsweetened hibiscus tea with a few slices of fresh ginger, then chill it. Just before dinner, add two cups of plain sparkling water, sliced oranges and a squeeze of lime. Taste it before deciding whether it needs a little sweetness. The deep red color looks right at home in a punch bowl, and guests who want a sweeter glass can stir in a splash of orange juice.
If you’re trying just one of these dishes, choose something you already look forward to eating. You’ll know how tender you like your greens or how much sage belongs in the dressing. That’s the part of the recipe your family taught you, and it’s worth keeping.
