Step 1

In a cast-iron pan, add 1 Tbsp of vegetable oil over medium heat, until it shimmers. Add diced leek.

Step 2

Sauté leek for 3-4 minutes until soft and brown. Add minced garlic for 1 minute, until fragrant. Remove leek and garlic mixture from the pan and set aside.

Step 3

Increase heat to medium-high. To the hot pan, add 1 ear of corn and scallions. Turn the vegetables frequently, until the corn is evenly charred (about 5 minutes) on all sides and the scallions are charred but still have their shape, about 2-3 minutes. Remove from pan. Shuck corn and set aside with scallions.

Step 4

In a Dutch oven, add 3 quarts of water, remaining leek, whole jalapeno pepper, and collard greens. Cook over medium heat for 30-40 minutes, or until collard leaves are just tender.

Step 5

In a large bowl, combine cornmeal, matzah meal, leek and garlic mixture, salt, and pepper. Gradually add boiling water and stir until smooth. Let sit for 20 minutes.

Step 6

After setting, with wet hands, mold ½ ounce of cornmeal mix into 1-inch balls; should yield about 15-19 balls.

Step 7

Heat 1-inch vegetable oil in the cast-iron skillet, over medium heat, just until barely smoking. Place 5 balls (per batch) into hot oil, cooking until lightly browned on all sides. About 3-5 minutes. Drain on paper towel and set aside.

Step 8

Remove collard broth from heat and strain with cheesecloth, repeatedly if needed, leaving no residue in the broth (optional: Set the collards aside to make pesto for garnish).

Step 9

To each bowl, add 1 cup of broth and 1 Tbsp of both corn and scallions. Add cornmeal matzah balls and finish with collard green pesto.