62. Mango Mojito & Collard Greens


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By Marco Timpano and Ali Hassan. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


Mango Mojito

4 tablespoons of Mango Purée. You can use mango purée juice from the store or if you feel the desire to blend some mango flesh into a blender and make your own purèe more power to you, it will only make this cocktail better!

  • 2 oz Mango Purèe
  • juice of one lime
  • mint leaves (to your liking)
  • 2 oz of light rum
  • soda water
  • sugar 2 teaspoons or more to your liking.
  • ice cubes

In a shaker (no ice at this point), mint, lime juice, sugar and muddle until your mint falls to pieces like a Patsy Cline hit. Then add to the strainer, ice, rum, mango purèe, and shake that business up. Over a glass of ice, strain the contents into the glass, top with soda water. Garnish with a skewer of mango chunks. Sit back and enjoy!


Robust, flavourful, insanely healthy...and large enough to fan yourself with in the summer.....enjoy some collard greens as soon as you can!


4-6 large leaves of collard greens, ribs removed, washed and chopped

2 tbsp ghee or oil

I can (2 cups) black-eyed peas (or large smoked ham hock)

1 can (2 cups) of cherry tomatoes

1 medium onion, finely chopped

4-5 gloves of garlic, smashed and minced

1/2 tsp crushed red chili flakes

1 tsp paprika

1 tsp cumin

1 tsp sugar or honey

2 tsp apple cider vinegar

Salt to taste

  • Add ghee to a heavy-bottomed pot over medium heat
  • Add onions and brown; add garlic, crushed chili flakes, paprika, cumin and salt and sauté for 2 minutes, stirring frequently
  • Add can cherry tomatoes, lower head to medium-low, cover and let cook for 10-12 minutes
  • Add rinsed beans, cook for another 10 minutes, adding liquid as needed.
  • Add salt, sugar, apple cider vinegar and chopped collard greens, and cook until the green reach the softness you're looking for!

Serve over rice immediately, or the next day "smushed" onto some fresh, crusty bread. Eat well and good smushing to you!

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