Braised Bitter Greens
Example bitter greens= * (Escarole, chicory, beet greens, mustard greens, collards, mizuma, broccoli rabe, endive, etc.) NOTES : These greens, from Joyce Goldstein, are delicious, and go particularly well with the Thanksgiving feast. The bitter flavor tempers the richness of dark-meat turkey and gravy, of butter-laced mashed potatoes, creamed onions, sweet potato casserole and all the other lush dishes of the holiday table.
Total Steps
5
Ingredients
7
Tools Needed
2
Ingredients
- pepper(optional)
- salt(optional)
- 1 tablespoon fresh very chili hot pepper, finely minced or hot red pepper flakes
- 2 tablespoons minced anchovies(optional)
- 3-4 cloves garlic, finely minced
- 2 tablespoons olive oil
- 2 pounds assorted bitter greens
Instructions
Step 1
<a href="/technique/8BSVY4LZ/washes">Wash</a> the greens well and <a href="/technique/PXFDS2MB/trim">trim</a> off any tough stems or unsightly leaves. <a href="/technique/XZBDDD5G/cut">Cut</a> or <a href="/technique/6L7QNTJV/chop">chop</a> very large leaves into large bite- size pieces.
Step 2
Bring a large pot of <a href="/technique/DPSVTKVY/salted">salted</a> water to a <a href="/technique/W7VKDJHH/boil">boil.</a> Add the greens and cook, uncovered, for about 10 minutes, until quite soft. Drain well.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> a little olive oil in large <a href="/technique/W32BPM4S/saute">saute</a> pan. Add the garlic, hot pepper and anchovies, if using. <a href="/technique/FVYNJCCW/warm">Warm</a> over moderate <a href="/technique/XZFHRHHF/heat">heat</a> for a few minutes. Add the drained greens, tossing them in the hot oil. <a href="/technique/GFSF4J5F/simmer">Simmer</a> gently for 5 minutes.
Step 4
<a href="/technique/H7TNTGFZ/season">Season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper.
Step 5
<a href="/technique/Y6MVNCHX/serve">Serve</a> at room temperature.