Sauteed Greens N Shrooms Food

BRATS N' GREENS

Steps:

• Preheat the oven to 200°F. Turn the electric griddle to medium-low and heat the oil. Add the onions and sprinkle with some salt and pepper. Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. Transfer the onions to a medium bowl and set aside.
• Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165°F, about 20 minutes total. Transfer the brats to a small rimmed baking sheet and keep warm in the oven. While they are browning, butter the insides of the buns.
• Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. Season lightly with salt and keep turning until the kale is tender, about 2 minutes. Transfer to the bowl with the onions.
• Wipe the griddle clean with a paper towel. Add the buns butter-side down and cook until golden and toasted, about 2 minutes. To serve, spread mustard on the buns, add the brats and top with the kale and onions.

TURNIP 'N' PEAS 'N' SHROOMS

Steps:

• Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
• Add peas and cook for 2 minutes longer; drain well.
• Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
• Combine all ingredients in a serving bowl and toss lightly.

SAUTéED LEAFY GREENS

Steps:

• Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don't pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
• Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they've shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you're using them.
• Serve hot, seasoned with lemon juice and freshly ground black pepper.

SAUTEED RADISH GREENS WITH MUSHROOMS

Steps:

• Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

SAUTEED GREENS

Steps:

• Heat oil in large skillet. Add garlic and shallots and cook on low heat until soft and frangrant. (Add a bit of water if vegetables start to stick).
• Add greens and toss with garlic mixture.
• Add wine and bring to boil. When greens start to wilt, turn them. Cover and cook for a few minutes longer. Season with salt and pepper.

SAUTé OF WINTER GREENS AND SHIITAKE MUSHROOMS

Steps:

• Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
• Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Steps:

• Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
• Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
• Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.