Tuesday, July 3, 2012

Southern Italian Style Greens

These Greens are completely vegetarian, but so packed with delicious flavors.  I have been told from very reliable sources that they make you want to:

I in no way advocate parental violence! :)

Serves 6-8

1# each Collard, Mustard, Swiss Chard & Kale or any other green of your choosing (tough stems stripped off and greens chopped up and washed in a sink of cold water)

2 Medium Yellow Onions
6 Cloves of Sliced Garlic
Red Chili Flake
Salt & Pepper
Balsamic Vinegar

Wash chopped greens thoroughly in a sink of cold water.  Drain the sink with the greens still in it, the residual water on your greens is all you'll need to braise them in your pot. 

In a pot 3 times larger than you'll need for the final product, heat approximately 3 Tablespoons of vegetable oil on a medium heat.  Cut your onions in half, peel them and slice them crossways.  Add the garlic to your pan and let it cook slightly for a few seconds, then add the chili flake and finally the onions.  Season these with a little salt and pepper and cook till the onions soften, but do not let them color or burn.  

Add your greens a little at a time and stir them through the onions and garlic, you'll see them shrink way down, when the volume goes down add more greens until you've got them all incorporated.  Once they're all in the pot, season the greens with salt and pepper and give them a good stir, turn your heat down to a medium low to low setting and let the greens braise for about 45 minutes to an hour.  Stir them frequently, they can burn.  If the greens look dry you can add about 1/4 cup of water to your pan.  

When you taste them for doneness they should be tender and not bitter, if they taste tough or stringy at all, they're not quite done.  Let them cook some more.  When they are finished, stir in about 1/4 cup or 2 ounces of Balsamic Vinegar, stir it through all the greens.  Keep warm and serve.  These greens are great on their own or incorporated into another dish like a frittata or quiche.

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