Name: Aunt Flora's Soul Veggie Cobbler
Ingredients: 4 cups chopped collard greens, tough stems removed; 3 tablespoons olive oil; Coarse salt and freshly ground pepper; 2 large ears corn; 4 ribs celery, sliced ¼ inch thick; 1 teaspoon celery seeds; 2 onions, chopped; 0.5 cup plus 2 tablespoons unsalted butter; 2 cups broccoli florets; 2 cups chopped carrots; 1.5 cups cauliflower florets; 5 tablespoons all-purpose flour; 2 teaspoons seasoned salt; Cobbler Crust

Aunt Flora's Soul Veggie Cobbler

3.4

(5)

2 Reviews

Martha Stewart Test Kitchen

Updated on July 8, 2014

Yield:

2 9-inch cobblers

This hearty recipe for soul vegetable cobbler comes courtesy of Aunt Flora.

Ingredients

4 cups chopped collard greens, tough stems removed
3 tablespoons olive oil
Coarse salt and freshly ground pepper
2 large ears corn
4 ribs celery, sliced ¼ inch thick
1 teaspoon celery seeds
2 onions, chopped
½ cup plus 2 tablespoons unsalted butter
2 cups broccoli florets
2 cups chopped carrots
1 ½ cups cauliflower florets
5 tablespoons all-purpose flour
2 teaspoons seasoned salt
Cobbler Crust

Directions

Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.
Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.
In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.
In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.
Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.