Basic shallow blanched greens & variations (over polenta?

Yield: 4 servings

Measure Ingredient
1½ teaspoon Salt
2 pounds Greens (assertive) i.e. kale collards, mustard, or turnip greens; stemmed, washed in 2/3 changes water coarsely chopped
2 quarts Boiling water

Bring 2-qts. water to boil in soup kettle or large deep saute pan.

Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse kettle or pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop cooking process. Gather handfuls of greens, lift out of the water, and squeeze until only droplets fall from them. Repeat with the remaining greens. Roughly cut each bunch of greens. Proceed with one of the following recipes.

Quick cooked greens with garlic and red pepper flakes. serves: 4 2 large garlic cloves, thinly sliced ¼ ts. red pepper flakes 3 tb.

vegetable oil 2 cups basic shallow blanched greens (see above) ⅓ to ½ cup chicken stock or low-sodium chicken broth In a large saute pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saute to coat with oil. Add ⅓ cup chicken stock; cover and cook over medium high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of the stock has been absorbed, about 5 minutes. Serve.

Quick cooked greens with prosciutto serves: 4 Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but after garlic starts to sizzle stir in 1 oz.

of thinly sliced prosciutto cut crosswise into thin strips. Add greens and continue with the recipe, stirring ¼ ts. of minced lemon zest into greens, just before serving.

quick cooked greens with red bell pepper serves: 4 Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but heat the oil and saute ½ thinly sliced red bell pepper, until softened, about 4 minutes. Then add the garlic and hot red pepper flakes, and continue with the recipe.

quick cooked greens with black olives and lemon zest serves: 4 Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but after the garlic starts to sizzle stir in ⅓ cup pitted, coarse chopped black olives (oil-cured or brine soaked).

Add greens and continue with recipe, stirring in ¼ ts. of minced lemon zest just before serving. quick cooked greens with bacon and onion serves: 4 2 bacon slices (about 2 oz.) cut crosswise into thin strips vegetable oil ½ medium onion, chopped fine 2 garlic cloves, minced 2 cups basic shallow blanched greens (see above) chopped medium ⅓ to ½ cup chicken stock or low-sodium chicken broth 2 teaspoons cider vinegar salt

1. Fry bacon in a large saute pan over medium-low heat until crisp, about 4 to 5 minutes. Remove bacon wiht slotted spoon and set aside.

If necessary, add oil to bacon drippings to bring it up to 2 tablespoons full. Add onion and garlic; saute until softened, about 4 to 5 minutes.

2. Add greens; saute, stirring, to coat with oil. Add stock; cover and cook over medium-hish heat until greens are tender and most of the stock has been absorbed, about 5 minutes. Sprinkle greens with vinegar and bacon bits; season with salt if necessary. serve.

These recipes continue on the next message. Cook's magazine suggest that you could serve any of these greens recipes over polenta-I heartily concur!

They came from Cook's Magazine the Jan/Feb issue of 1995 Mary Riemerman Submitted By MARY RIEMERMAN On 03-28-95

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