Barbecue Jackfruit

Chop the red bliss potatoes and add to a small saucepan. Cover with 2 inches water and bring to a boil. Cook potatoes until fork tender, about 12 to 16 minutes. Peel the carrot and cut into thin rounds. Peel and chop the onion.

Destem the collard greens and roughly chop the leaves. Place a medium saucepan over high heat with 1 tsp vegetable oil. Add the carrots and ⅓ cup chopped onion and cook until softened slightly, about 2 minutes. Add the collard greens, cook for 1 minute, then add 1 tbsp of apple cider vinegar, 1 cup water, and vegetable broth concentrate. Reduce heat to medium and simmer the greens until you’re ready to plate.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Drain and rinse the jackfruit and dry with a paper towel. Use your hands to shred the jackfruit into the hot skillet. Cook, tossing occasionally, until crispy and golden brown, about 6 to 8 minutes. In a small bowl combine the ketchup, apricot preserves, 2 tbsp water, bbq spice, remaining cider vinegar, and a pinch of salt. Mix the barbecue sauce well.

Once the potatoes are tender, drain and return to the saucepan. Add the butter and creamer and season generously with salt and pepper. Smash the potatoes with a fork or potato masher. Cover to keep warm.

Stir the barbecue sauce into the crispy jackfruit. Reduce heat to low, and cook, stirring occasionally, until warmed through, about 3 to 5 minutes. The sauce should be very sticky so as to caramelize the jackfruit.

To serve, divide the smashed potatoes between large shallow bowls. Top with braised greens and barbecue jackfruit. Dig in!