Mole Marrón

Eat Well Edibles Recipe

Mexican mole is a sauce with a big, complicated personality.

With an elaborate combination of toasting, grinding + slow-simmering upwards of 40 ingredients, the flavors of mole are unsurprisingly deep + complex. Made with dried chiles, aromatic veg, spices + herbs, often bittersweet chocolate or cocoa, and ground nuts or seeds to thicken (but also sometimes stale bread, plantain or tomatoes), it is an extraordinary blend of earthy, smoky, sweet and spicy.

Some believe mole comes from the Spanish word moler, meaning “to grind.” Others believe it’s derived from the Nahuatl, or Aztec, word molli, meaning “mixture” or simply, “sauce.” Seven classic variations of the sauce reign in the southern Mexican state of Oaxaca, where mole is said to be the culinary symbol.

For us, it’s come to say Thanksgiving.

Mole sauce

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Smoky Braised Collard Greens

Eat Well Edibles Grow Well Recipe

Calorie for calorie, dark leafy greens are some of the most nutrient-dense foods on the planet, and last week’s introduction provides myriad more reasons why collards in particular are worth your time. Today I want to share one of our favorite preparations of this healthy dark leafy green.

I most often keep our collards simple, with nothing more than garlic and a spritz of vinegar. Here an extended braise, a duo of dried chillies, and a healthy dose of lemon is still pretty minimal effort, and yields maximum impact. Even those who dismissed collards in the past will approve.

Chillies lemon garlic
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