with Green Chili Polenta and Collard Apple Slaw
Jackfruit is one of the more unusual ingredients in our repertoire– it really is a fruit, related to the fig, and shreds into something that tastes and resembles pulled pork. We’ve played on that texture in this dish, coating the jackfruit in a sticky-sweet bbq glaze and plating it over a spicy polenta. Making your own bbq sauce adds that perfect tangy sweetness, without all of the added sugar and sodium found in the bottled variety.
- 2 garlic cloves*
- 2 tablespoons ketchup
- 1 tablespoon apricot preserve
- 1 tbsp + 1 tsp apple cider vinegar
- 1½ tsp bbq spice blend
- 2 oz collard greens
- 1 green apple
- 2 oz red radishes
- 1 tbsp vegan mayo
- 1 can coconut milk
- ½ cup polenta
- 2 tbsp green chilis
- 2 tbsp nutritional yeast
- 1 can jackfruit
- 1 tbsp + 2 tsp vegetable oil**
- Salt and pepper**
- *The head of garlic included in this recipe bag is for all recipes in the box this week.
- **Not included
- Please rinse and dry all produce
- Small saucepan with lid
- Large nonstick skillet
Peel and mince 2 garlic cloves. Place a small saucepan over medium-high heat and add 2 tsp vegetable oil. Add the garlic and cook until fragrant, about a minute. Add the ketchup, apricot jam, 1 tsp apple cider vinegar, bbq spice, 2 tbsp water, and a pinch of salt. Stir sauce and allow to reduce on low heat until thickened, about 2 to 4 minutes. Transfer to a bowl.
Rinse collard greens and remove leaves from stem. Discard stems. Pat leaves dry, stack and roll up, then slice thin. Places leaves into a large bowl, sprinkle with a pinch of salt, and “massage” leaves to soften them. Rinse and dry apple and radishes. Thinly slice both and add to the bowl with the collards. In a small bowl, whisk together vegan mayonnaise and remaining 1 tbsp apple cider vinegar.
Rinse clean the small saucepan and place over medium-high heat. Add coconut milk, 1½ cups water, and a pinch of salt. Bring liquid to a boil. Slowly stir in the polenta, use a whisk to avoid clumping. Return to a boil, then reduce heat to a simmer and cook, stirring frequently until thickened, about 4 to 5 minutes. Stir in the green chilis and nutritional yeast. Cover to keep warm.
Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Drain and rinse the jackfruit. Using your hands, shred the jackfruit into the skillet. Cook until crispy and golden brown, 6 to 7 minutes. Season with salt to taste.
Mix the bbq sauce into the crispy jackfruit and cook, stirring occasionally to warm through, about 3 to 5 minutes. The sauce should be sticky and the jackfruit caramelized. Turn heat to low.
Season the polenta with salt and pepper. Add the creamy dressing to the collard slaw with a pinch of salt and pepper. Toss well. To assemble the dish, spoon the green chili polenta into large shallow bowls and top with BBQ jackfruit and collard apple slaw.