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Tag: Dark Leafy Greens

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

1 tablespoon extra-virgin olive oil, plus more for thinning the tapenade if necessary
5 cups loosely packed arugula leaves (or a mixture of arugula and radicchio)
Kosher salt
2 large cloves garlic, grated or minced (about 2 teaspoons)
1 14-ounce can cannellini beans, rinsed and drained
1/4 cup water
Freshly squeezed lemon juice
4 6-ounce beef tenderloin filets (about 3/4 inch thick)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons black olive tapenade

Heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the arugula to the skillet and let it sit for about 30 seconds without stirring. Season it with a pinch or two of kosher salt, add the garlic and cook, stirring, for another 30 seconds, until some of the leaves are just wilted but some remain bright green. (Some of the leaves may brown slightly, which is fine; it lends a nice flavor to the dish.) Add the beans and water. Stir to incorporate, and cook the mixture for about 2 minutes, until it’s warmed through. Season to taste with lemon juice and salt, if needed. Remove beans and greens to plate or bowl and keep warm. Season both sides of the steaks with kosher salt and freshly ground black pepper. Wipe out the same skillet you used for the beans and greens; add the vegetable oil and place skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the steaks and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat and let them sit in the skillet until the skillet goes quiet, about 3 minutes. If the tapenade is thick and pastelike, put it in a small bowl and stir in a tablespoon or two of olive oil until you have a loose, spoonable consistency. Divide the beans and greens mixture among four plates. Place the steaks with the first-cooked sides up in the center of each plate and smear the tapenade on the steaks.

Braised Winter Greens, Ham, Shallots, and Cream

Braised Winter Greens, Ham, Shallots, and Cream

Braised Winter Greens, Ham, Shallots, and Cream

 

3 T. butter

4 large shallots

1 bunch Swiss chard

1 bunch cavolo nero (Italian black chard or tuscan kale)

Salt and freshly ground black pepper

4 oz. sliced ham,

1 C. heavy cream

 

Melt butter in a large deep skillet over medium-low heat. Add shallots and chopped chard stems and cook, stirring often until soft, about 15 minutes. Season with salt and pepper. Add ham to skillet and cook for 2 minutes. Add chard leaves and ½ C. water. Stir to mix well, then cover and cook until leaves are soft, about 15 minutes. Remove cover, add cream, stirring to mix well, and cook until cream has thickened slightly.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2 T. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

In a large pot, heat 2 T. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Bacon & Kale Adobo

Bacon & Kale Adobo

Bacon & Kale AdoboBacon, onion, garlic, and coconut vinegar add tremendous flavor to this nutritious kale side dish. Feel free to experiment with other greens as well.

6 ounces applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 pound kale, stems and ribs removed, chopped fine
2 to 3 tbsp. reduced-sodium soy sauce
2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
1/2 tsp. freshly ground black pepper
1 Thai or serrano chile, crushed (optional)

In a 4- to 5-qt. pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp. fat to pan; discard the rest. Add onion, garlic, and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 C. water, half the bacon, 2 tbsp. each soy sauce and coconut vinegar, the pepper, and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste. Serve sprinkled with remaining bacon.

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

Spiced Pork Chops with Maple-Braised Greens

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground pepper

4 bone-in pork chops (1 inch thick; about 6 ounces each)

3 tablespoons extra-virgin olive oil

1 onion, sliced

1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)

1/4 cup pure maple syrup

2 15-ounce cans small white beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

 

Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

Tender Kale & Bacon Salad with Strawberry Vinaigrette

 

2 T. balsamic vinegar
2 T. reduced-sugar strawberry jam
1 tsp. Dijon mustard
1/8 tsp. black pepper
1 T. olive oil

1 bunch curly or dinosaur kale
1 tsp. olive oil
1/8 tsp. salt

1 large carrot, peeled and sliced into ribbons
2/3 C. fresh sliced strawberries

2 T. real bacon bits

 

In a small bowl, whisk together the vinegar, jam, mustard, and pepper. Drizzle in the oil and whisk until combined. Set aside. Remove the ribs from the kale and roughly chop into %-inch strips. Place the kale in a large bowl, drizzle with oil, and sprinkle with salt. Gently rub (massage) the kale between your fingers for 30 to 35 seconds, or until it wilts slightly and the leaves smooth. Add the strawberries and carrots and gently toss the salad with the dressing. Sprinkle bacon bits on top and serve.

 

Yield: 4 servings

Serving Size: 1 ½ C. Salad

Calories: 140

Fat: 7g

Fiber: 2g

Fried Pigs Ears with Kale

Fried Pigs Ears with Kale

Note: Adapted from the Purple Pig in Chicago. Pig ears can be found at Chinese and select Asian markets, and can be ordered from most butchers and meat departments.

Fried Pigs Ears with Kale

1 pound pig ears (about 2 ears)
4 gallons water, divided
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup milk
1 cup instant flour, such as Wondra
Frying oil
Salt
1 bunch kale (about 10 ounces), tom into 2-inch pieces
6 to 8 pickled cherry peppers, julienned
6 to 8 fried eggs
1 to 2 tablespoons oil
Pepper

In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours. Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears mid-way to make sure both sides are dry. Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees. While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place. In a shallow flying pan, fly7 the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes. Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.

Skillet Spanikopita

Skillet Spanikopita

Skillet Spanikopita

 

8 T. unsalted butter (1 stick)

2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ C. chopped fresh parsley leaves

½ C. chopped fresh dill

½ C. freshly grated Parmesan

2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)

8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel

 

In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

 

3 T. extra virgin olive oil

200g baby spinach

Sea salt

A squeeze of lemon juice

2 large eggs

1 heaped tsp. finely sliced medium-hot red chilli

1 heaped tsp. finely grated fresh ginger

20g pine nuts

2 warm flatbreads, to serve

 

Heat a couple of tsp. of oil in a large nonstick frying pan over a medium heat and stir-fry the spinach until it wilts, adding it half at a time, and lightly seasoning with salt at the end. Spread this over the base of two warm dinner plates and squeeze over a little lemon. Heat another T. of oil in the pan, break in the eggs and fry for about 3 minutes until the edges are lacy and crisp, separating the whites if they touch and basting the yolk with the oil until it turns opaque (I confess to wearing rubber gloves for this to avoid any spitting fat). Slip these out of the pan on top of the spinach using a spatula, leaving the oil behind. Turn down the heat a little, stir the chilli and ginger into the oil and briefly fry before adding the pine nuts, then stir-fry until they are golden and the ginger crisp. Spoon this mixture over the egg and spinach. Serve accompanied by the flatbreads.