Working on a braised greens recipie. Inspired by the post-OSU meal, also cribbing a recepie from Emeril's web site (bam). Tonight's version: - Kale and brocolli rabe.
- Low sodium store bought organic chicken stock
- onion, shallot, garlic
- cayenne, paprika, pepper, salt
- jerez vinegar (red wine vinegar, apple cider vinegar would do)
- olive oil
- big pot with thick bottom and lid Prep all the ingredients. Heat pan, add & heat oil, add sliced yellow onion & brown, add sliced medium shallot & brown, add two garlic cloves (fine dice) & spices & toast a bit Add some stock, max heat, deglaze bottom Add more stock (total about 2 cups), add kale (de-stemmed and sliced), stir kale, lower to medium heat, cover. After a few minutes (four?), add brocolli rabe, stir, cover, cook for minute, stir, cover, cook for minute. Done? Cook more for less al dente. Remove greens from pot to bowl. Finish with a bit of vinegar and salt. Serve with a side of seared salmon.
This sounds so good! How did it turn out?
Awesome.
Yum!
Bring it to RI for lunch!!
|
Working on a braised greens recipie. Inspired by the post-OSU meal, also cribbing a recepie from Emeril's web site (bam).
Tonight's version:
- Kale and brocolli rabe.
- Low sodium store bought organic chicken stock
- onion, shallot, garlic
- cayenne, paprika, pepper, salt
- jerez vinegar (red wine vinegar, apple cider vinegar would do)
- olive oil
- big pot with thick bottom and lid
Prep all the ingredients.
Heat pan, add & heat oil, add sliced yellow onion & brown, add sliced medium shallot & brown, add two garlic cloves (fine dice) & spices & toast a bit
Add some stock, max heat, deglaze bottom
Add more stock (total about 2 cups), add kale (de-stemmed and sliced), stir kale, lower to medium heat, cover.
After a few minutes (four?), add brocolli rabe, stir, cover, cook for minute, stir, cover, cook for minute. Done? Cook more for less al dente.
Remove greens from pot to bowl. Finish with a bit of vinegar and salt.
Serve with a side of seared salmon.
- mark 3-31-2013 6:31 am
This sounds so good! How did it turn out?
- sarah 3-31-2013 7:40 am [add a comment]
Awesome.
- mark 3-31-2013 4:45 pm [add a comment]
even without the bacon/pancetta/pork belly starter?
- mb 4-02-2013 7:56 pm [add a comment]
Tonight's was bacon (instead of olive oil) and collard greens instead of kale.
Bacon is very nice. I may have to explore the gamut of cured pork bits. I left the bacon in, but I think crisping it up, setting it aside, and using it as a garnish would be bodacious.
I can make it vegan, avivore (chicken stock), or trafe. I like them all. I think the combination browned onions and vinegar pulls them all through.
I think collard greens might have a narrower window of cook times. The interval between too tough and too slimy looks like a smaller target with collard greens than with curly kale or dino kale.
- mark 4-04-2013 6:52 am [add a comment]
In leftovers, the bacon is a good thing.
- mark 4-04-2013 8:21 pm [add a comment]
Yum!
- linda 3-31-2013 6:25 pm [add a comment]
Bring it to RI for lunch!!
- Skinny 4-03-2013 10:30 am [add a comment]