‘Something scattered or sprinkled’ – Streusel definition
You normally associate a streusel topping with baking, it is the crumb that is scattered on a pie or bread. From my experience it is one of the most delicious and coveted part of the baked good. I don’t have a sweet tooth, so I was pleasantly surprised to see that streusel has a savoury application.
I first noticed this recipe on the Anson Mills website, a regenerative crop farmer and producer. They used benne seeds, which are an African crop that was brought to America in the late 18th century. When heated in cooking they have a lovely nuttiness and deep honey like tone. Benne seeds uniquely accentuate any umami in the dish, making it an unparalleled culinary ingredient.
I wanted to introduce you to Benne Seeds, but if you don’t have them, you can use sesame seeds or sunflower seeds instead. All have immense culinary and nutrient profiles.
This streusel is so tasty that I recommend you make it in bulk and sprinkle it over other veggies too.
Ingredients
- ¼ cup chopped pecans
- 1.5 tbsp. benne seeds/sesame seeds/sunflower seeds
- 2 tbsp. EVOO
- 2 cloves garlic, minced
- 3 bunches Swiss chard, stemmed, washed, dried and chopped
- 2 tbsp. butter
Method
- Warm a skillet and toast the pecans over a low medium heat, moving it constantly for 2 minutes. add the sunflower seeds and continue to toast, until both have a little color and start to smell ‘toasty’. Place in a small bowl.
- Wipe out the skillet and add the olive oil, warm over a medium heat. Add the Swiss chard and after it has started to wilt add the garlic, keep tossing. Add a little salt. Cover and steam for a minute or so and then place in your serving bowl.
- In the same skillet, melt the butter, add the pecan and sunflower mix and sauté for 30 seconds. Add a little salt and then drizzle over the chard.
- Serve hot.
