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When cooked collard greens and their cooking liquid get folded into waffle batter, they bring a pleasant earthiness to each bite, amping up the umami factor. The waffles lean savory Richards pairs them with pan-fried fish and sweet, spicy maple-laced hot sauce. While the collard greens and potlikker make the waffles more rich and flavorful, they also help the waffle’s texture. The greens in the batter become crispy along the waffle’s edges as it cooks just like a kale chip and the potlikker “causes the waffle to steam and get fluffier,” Richards explains . The key to making delicious collard waffles is to start with really delicious collard greens: “As long as you’ve got that, it’s really simple,” Richards says. When he makes greens, he likes to include some meat, whether that’s smoked ham hock, chicken, turkey, or pieces of bacon. “When you pick up the greens, you get some bits of meat flecked throughout too,” he says. “It brings another layer of savor ....
A new restaurant from Lake & Oak Neighborhood BBQ owners Todd Richards and Joshua Lee called Kuro replaces Hazel Jane’s wine bar this spring at the Edge complex along the Eastside Beltline trail. Hazel Jane’s closed last September after less than a year. The closure was partially due to the financial troubles stemming from the ongoing health crisis. Located next to chef Kevin Gillespie’s restaurant Cold Beer, Kuro will focus on seafood and serve a mix of Japanese fare and ingredients fused with Soul food dishes. Both chefs say they have great “respect” for Japanese cuisine and experience with recipe development and the cooking of Japanese foods. ....