Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Executive Chef Jonathan Little of Six Seven at The Edgewater, the only over-water hotel in Seattle. A Noble House Hotel, it embraces authentic Pacific Northwest décor with unobstructed views overlooking the Puget Sound and Olympic Mountains while providing guests with an award-winning dining experience at Six Seven Restaurant & Lounge and a rich history of having hosted famous musicians over the past five decades .

Born and raised in the American Southeast with periods in Alabama, Florida, and Georgia, Chef Little initially pursued a medical career before realizing cooking was his passion while working as a line cook during college. He landed a role with the St. Regis brand in Atlanta, working as a chef de partie until he transferred to the St. Regis in Washington, D.C. Little's career in the capital allowed him to work alongside and learn from notable chefs in the industry, including Alain Ducasse - a key influencer of Little's work - Susur Lee, Antione Westermann, Fabio Trabocchi, and David Burke. Little acted as executive sous chef for ESquared Hospitality and Corner Table Restaurants before relocating across the country to Seattle in 2019. Prior to joining The Edgewater and Noble House Hotels & Resorts, he worked as executive chef of the Fairmont Olympic Hotel in downtown Seattle.

Using acid to brighten a dish, by Executive Chef Jonathan Little

I wanted to use collard greens because, by nature, they can be quite bitter and bland. The addition of citric acid from the citrus, acetic acid from vinegar, and malic acid from tomatoes really brightens up the dish and cuts through the bitterness. Different acids do different things, and in this collard greens recipe, they all work together to improve the end product.

Braised Collard Greens (vegan)

Serves 4

Ingredients

• 4 tbsp olive oil
• 4 cloves crushed garlic
• 3 tsp minced ginger
• 1-2 fresh whole habanero pepper(s) *
• 1 tsp cumin
• ½ tsp cardamom spice
• 1 tsp smoked paprika
• 1 tbsp berbere spice**
• 1 large white onion, small diced
• 16 oz chopped collard greens
• 8 oz crushed tomatoes
• 4 tbsp chopped Mama Lil's peppers (pickled goathorn peppers)
• About 3 cups of vegetable stock (more or less to suit your desired amount of liquid)
• Sprinkle of cayenne
• Juice of 1 lemon
• Sherry vinegar to taste

Method

1. In a large skillet, add oil, garlic, ginger, habanero, cumin, cardamom, paprika, and berbere spice. Sauté for about 30 seconds; be careful not to let the ingredients burn.

2. Add onions and mix with the spices. Sauté for about 3-5 minutes until onions are translucent.

3. Add chopped greens, crushed tomatoes, Mama Lil's peppers, cayenne pepper, and gently sauté for 4-5 minutes. Add the veggie stock and lemon juice and simmer 45-60 minutes or until greens are tender, according to preference.

4. Adjust seasonings (salt and pepper) and turn off the heat. Remove from heat and let cool. Add a spritz of sherry vinegar to taste immediately before serving. Serve with yeast rolls, corn bread, or other preferred starch.

*Add habanero whole. If you chop it, it will be much spicier.

**Berbere is a traditional Ethiopian spice. Buy at specialty store or local market.

December 2021

Six Seven
The Edgewater
2411 Alaskan Way
Seattle, WA 98121

206-269-4575

www.edgewaterhotel.com/seattle-six-seven-restaurant