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Working with winter greens...simple techniques and recipes.

Working with winter greens . . . simple techniques and recipes

Simple cooking techniques--steaming, boiling, and stir-frying--show off the character of the greens described on pages 98 to 102. These vegetables also contribute their taste to dishes like minestrone, salad with vinaigrette, and Joe's special.

Stir-fried Leafy Greens

3/4 to 1 pound leafy greens (greens that are primarily leaves with tender thin stems; choose from listings starting on page 101)

2 tablespoons salad oil

1 clove garlic, crushed (optional)

2 to 3 tablespoons water (optional) Salt or soy sauce

Discard wilted or yellowed leaves. Trim tough stem ends and discard. Cut greens in 1/4- to 3-inch strips. Wash well; drain.

Place a wok or 12-inch frying pan over high heat. When hot, add oil and garlic. Add greens; stir-fry until tender-crisp, 3 to 4 minutes; add water if greens start to scorch. Add salt to taste. Serves 3 or 4.

Stir-fried Thick-stemmed Greens

3/4 to 1 pound thick-stemmed greens (with stems or stalks thicker than 1/4 inch and much denser than their leaves; choose from listings starting on page 101)

2 tablespoons salad oil

1 clove garlic, crushed (optional)

2 to 3 tablespoons water Salt or soy sauce

Remove and inscard any wilted and yellowed leaves from greens. If stems or stalks are much thicker or denser than leaves, cut them apart. Peel stems, if skin is tough, and cut diagonally into 1/2-inch-wide pieces about 2 inches long. Cut leaves crosswise into 1/2- to 2-inch-wide pieces. Wash well; drain.

Place a work or 12-to 14-inch frying pan over high heat. When pan is hot, add the oil. Add garlic and stem pieces; stir to coat stems in oil, then add water. Cover pan and cook until stems are tender-crisp when pierced, 2 to 4 minutes. Add leaves and stir until they just wilt, 2 to 3 minutes. Add salt to taste. Serves 3 or 4.

Steamed Greens

3/4 to 1 pound greens (choose from listings starting on page 101)

Water

Salt, oyster sauce, soy sauce

Melted butter or margarine, or Oriental sesame oil

Trim off and discard tough stems and wilted or yellowed leaves. Leave greens whole or cut as directed in the listings. Wash well; drain.

In a steamer or pan, place a rack 1/2 to 1 inch above 1 to 1 1/2 inches water. Bring water to boil over high heat. Place greens in a single layer on rack. Cook, covered until leaves wilt and stems are tendercrisp when pierced, 4 to 8 minutes. Season with salt and butter to taste. Makes 3 or 4 servings.

Boiled Greens

3/4 to 1 pound greens (choose from listings starting on page 101)

Water

Melted butter or margarine, or Oriental sesame oil (optional)

Salt or oyster sauce (optional)

Pull off and discard wilted or yellowed leaves from greens. Cut off and discard tough stems. If skin is tough, peel stems. Leave greens whole or cut crosswise into 1/2- to 3-inch strips. Wash well; drain.

In a 5- to 6-quart pan, bring about 3 quarts water to boiling over high heat. Push greens into water; boil, uncovered, just until greens wilt, 1 to 3 minutes. Drain; serve hot, plain or with butter and salt to taste. Makes 3 or 4 servings.

Bok Choy with Ginger Vinaigrette

1 1/2 pounds baby bok choy or bok choy hearts, 6 to 8 inches long

Water

Ginger vinaigrette (recipe follows)

Wash bok choy well, leaving small heads whole (if thicker than 3 inches, cut in half lengthwise). Set as many bok choy as will fit without crowding on a steaming rack over 1 inch boiling water. Cook, covered, over medium-high heat until stems begin to turn translucent and are soft when pierced, 4 to 5 minutes.

Lift out bok choy and immerse in cold water. When cool, drain and set in single layer in shallow dish. Pour ginger vinaigrette over top. Serves 6 to 8.

Ginger vinaigrette. Stir together 1/3 cup salad oil, 2 tablespoons white wine vinegar, 2 teaspoons each Dijon mustard and soy sauce, 1 clove garlic (minced or pressed), 1 tablespoon finely chopped fresh ginger, and 1/2 teaspoon sugar.

Shrimp with Greens

1 pound collard or broccoli rabe

3 tablespoons salad oil

3 tablespoons water Salt

2 cloves garlic, pressed or minced

2 teaspoons minced fresh ginger

1 pound medium-size shrimp, shelled and deveined

Cooking sauce (recipe follows)

Cut tough stem ends off collard. Cut stems and leaves in 3-inch pieces to measure about 10 cups. Wash well; drain.

Place a wok or 12- to 14-inch frying pan over high heat. When pan is hot, add 1 tablespoon salad oil and stems or stalks of greens. Stir to coat vegetables in oil. Add water, cover, and cook 1 minute. Add leaves and stir-fry until leaves wilt and vegetables turn bright green, 2 to 3 minutes longer. Add salt to taste. Pour out onto serving platter.

Reheat pan over high heat. Add remaining oil, garlic, ginger, and shrimp; stirfry until shrimp is opaque when cut in thickest part, about 2 minutes. Add cooking sauce; stir until it boils and thickens. Pour shrimp over greens. Serves 3 or 4.

Cooking sauce. Stir together 1 tablespoon cornstarch, 3/4 cup regular-strength chicken broth, 1 tablespoon soy sauce, 2 tablespoons dry sherry, 1 tablespoon wine vinegar, and 1/2 teaspoon sugar.

Joe's Sausage and Greens with Eggs

2 tablespoons salad oil

1 pound mild or hot Italian sausage, casings removed

2 large onions, finely chopped

2 cloves garlic, pressed or minced

1/2 pound mushrooms, rinsed and sliced

1/4 teaspoon each ground nutmeg, pepper, and dry oregano leaves

1 pound red Swiss chard, or green or red kale, rinsed and cut into thin shreds to make 8 cups

8 large eggs Salt

1 cup (1/4 Ib.) shredded jack cheese

Place a wok or 12- to 14-inch frying pan over high heat. Add oil. Crumble sausage into pan. Stir-fry until meat is well browned. Add onion, garlic, mushrooms, nutmeg, pepper, and oregano; stir often until all liquid evaporates and onion is limp. Stir in greens a portion at a time, starting with stems, until all greens are in pan and just wilted, 3 to 4 minutes. Beat eggs and add to pan. Stir over low heat just until softly set. Add salt to taste. Transfer to a serving dish and sprinkle with cheese. Makes 4 to 6 servings.

Winter Green Minestrone

3 quarts water

3 pounds smoked ham hocks or shanks Chicken bouillon cubes (optional)

1 pound thin-skinned potatoes, scrubbed and diced

1/2 cup dry macaroni

4 to 5 ounces mustard greens, washed and drained; cut enough leaves crosswise into 1/2-inch strips to make 3 cups

2 cups (10 oz.) frozen petite peas, thawed

5 to 6 ounces regular or long napa cabbage, green or red kale, savoy cabbage, or salad savoy, rinsed and cut in shreds to make 4 cups

Salt and pepper

Grated parmesan cheese

In an 8- to 10-quart pan, combine water and ham hocks. Cover and bring to a boil on high heat. Reduce heat and simmer until the meat is tender when pierced, 1 1/2 to 2 hours.

Lift out ham hocks and let cool slightly. Pull meat off bones in shreds; discard skin, fat, and bones. Return meat to broth; skim off fat. (If made ahead, cool, cover, and chill up to 2 days.)

Return broth to boiling over high heat. Taste broth. If needed, add bouillon cubes to taste to enrich broth. Add potatoes and macaroni; cover, reduce heat, and simmer until potatoes are tender when pierced, 10 to 15 minutes. Stir in mustard greens, peas, and cabbage; boil, uncovered, until greens wilt, 2 to 3 minutes. Add salt and pepper to taste.

Serve hot soup from a tureen; ladle into bowls. Offer parmesan to add to individual portions. Makes 6 to 8 servings.

Photo: Nippy mustard greens add color and interesting pungency to minestrone

Photo: In a variation of a San Francisco classic, ingredients for Joe's special feature red Swiss chard and sausage instead of typical spinach and ground beef
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1986
Words:1356
Previous Article:French chicken stew, Peking chicken...fresh ways with poultry from a new Sunset book.
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