It’s quick and easy to make: just cut up and boil the carrots, then toss them in a simple marinade.
Serve these with good olives, open a cold bottle of vinho verde, and pretend you're in the Algarve.
For the shopping list
carrots, cut about 1/2 inch thick
black peppercorns, freshly ground
From the kitchen
Small Mixing Bowl
Cook 3-4 carrots in well-salted boiling water for 10-15 minutes, tasting frequently while they cook. You want them just barely tender, not soft. Drain and cool slightly.
Dissolve 1 tablespoon of honey and 1/2 teaspoon of salt in 2 tablespoons of vinegar, then mix in 4 tablespoons of oil. Add 1 teaspoon of cumin seeds, garlic, black pepper, and cilantro (and red pepper, if using).
Pour over the carrots and let marinate for at least an hour. Serve at room temperature.
These quickly cooked collards get a flavor boost from what we call the bacon of the sea, Louisiana dried shrimp.