Roasted Potatoes Onions With Wilted Greens Food

ROASTED POTATOES WITH GREENS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
• Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

ROASTED POTATOES AND ONIONS WITH WILTED GREENS

Steps:

• Preheat oven to 450°F.
• Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
• Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
• Serve dish warm or at room temperature.

BRAISED LAMB SHANKS WITH WILTED GINGER AND HONEY CHARD AND GREEN

Steps:

• Wash and clean lamb shanks under cold running water.
• Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
• In a pan heat oil and sauté the onions with bay leaves about 5 minutes.
• Add the ginger, garlic and add the dry rubbed lamb shanks.
• Sauté over low heat and allow the excess fate to render down.
• When the shanks are brown all over, remove from the pan and set aside.
• Drain excess fat and add in the rest of the onions and tomatoes.
• Sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
• Add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
• Add the lamb shanks and cover completely with water.
• Add the salt and cook covered in a 350°F oven for 2 hours or till tender and falling off the bone.
• Remove the shanks and keep warm. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
• Check for seasoning and keep aside.
• In a hot pan heat oil and sauté ginger briefly. Add in the washed chard and wilt it down. Cook covered for about 6 minutes; add in the honey and salt and pepper.
• For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
• On a plate:.
• Scoop mashed potatoes in the center.
• Place sautéed chard in front of the potatoes. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
• You can garnish this dish with plantain chips to make a real hotel-style look.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.