Bitter Lemon Honey Sweet Simmered Greens Food

SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT

Steps:

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

SIMMERED MIXED GREENS

Steps:

• In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add all greens in batches; cook, stirring frequently, until wilted.
• Add stock, ham hock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until greens are tender, about 25 minutes. Remove ham hock; stir in vinegar. Serve immediately. .

SWEET FENNEL GREENS

Steps:

• Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
• Add the fennel and garlic and stir.
• Immediately add greens to simmering liquid.
• "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
• Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
• Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
• Enjoy greens steaming hot.