The star of the show is fermented black garlic that can pass off as a sweet, fruity grape. The caramel-colored sauce is tremendous in this cobbler of a side dish- but could steal the stage from the best centerpiece. Enjoy!
- 4-5 Beet Green Stems: leaves separated from stems, chopped, and stems diced
- 5-6 fermented black garlic, halved
- Flavoring agents: 1 tbsp EVOO + 1 whole red chilli crushed + salt to taste
- Sweet-sour agent: 2 tbsp pomegranate juice
- Finishing sauce: 1/2 can coconut milk + 1 tbsp sesame paste, whisked together
Heat oil and saute the diced stems for 3-4 minutes. Add the red chillies and continue to saute for 15 secs and 1 cup water with the pomegranate juice. Add the black garlic and salt. Cook under medium pressure for 10 minutes.
Whisk in the finishing sauce and warm to serve.
NOTES, HINTS, TIPS:
- Any greens can be used. In fact, a mixture of kohlrabi and beets works as well. So does, collard greens or kale.
- The fermentation is a complicated process, and it turns the garlic black. It plumps up in the cooking absorbing liquid and turns surprisingly fruity.