SAUTéED GREENS WITH GARLIC AND BASLAMIC VINEGAR RECIPE
TRADITIONAL FRENCH RECIPE: Have you ever had this classic french side dish? It's made with leafy greens that you sauté with garlic in olive oil and can be tossed with toasted pine nuts and even raisins. It may sound like an odd combination, but it works; it's sweet, savory, salty, spicy and just a little bitter. And as my mother would say, well balanced.
Provided by Uncut Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - Rinse all the Greens well. 02 - Cut the stems off and chop the Leaves. 03 - In a large skillet, cook the Garlic and Pepper Flakes in some Oil for a minute or two. 04 - Add al the Greens few at the times. Stir well. 05 - Stir in Vinegar and Salt and cover cover, cook until just tender ( 5 minutes ).
Nutrition Facts : ServingSize 1 portion, Calories 180 cal, Fat 5 g
SAUTEED GREENS WITH VINEGAR
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
- Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
- Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
- Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
- Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.
BEEF WELLINGTON WITH ROASTED POTATOES AND WILTED GREENS
When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.
Provided by Tyler Florence
Number Of Ingredients 51
Steps:
- For the duxelles:
- Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper and set aside to cool.
- For the beef:
- Tie the tenderloin in four places so it holds its cylindrical shape while cooking. Drizzle with oil, then season with salt and pepper. Heat a large, heavy-based skillet over medium-high heat and lightly coat with oil. Sear the beef all over, including the ends, until dark brown, about 2 to 3 minutes.
- Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula, evenly cover the prosciutto with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with thyme leaves.
- When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Chill in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425°F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets, you may have to overlap two sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef, saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash, then make a couple of slits in the top of the pastry using the tip of a paring knife. Doing this creates vents that will allow the steam to escape when cooking. Bake until pastry is golden brown and beef registers 125°F on an instant-read thermometer, 40 to 45 minutes. Remove from oven and let rest for 15 minutes before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
- For the green peppercorn sauce:
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- For the roasted fingerling potatoes:
- Preheat oven to 500°F and place a baking sheet inside.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove baking sheet from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425°F. Roast until crispy on outside and tender on inside, about 20 minutes.
- For the warm wilted winter greens:
- In a large sauté pan, cook honey and balsamic together over medium-high heat for 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey mixture, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
BALSAMIC-PARMESAN SAUTéED SPINACH
Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.
Provided by Carolyn Casner
Categories Healthy Spinach Side Dish Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 5 g, Cholesterol 1.7 mg, Fat 6.3 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 225.4 mg, Sugar 1 g
CHIOGGIA BEETS WITH BEET GREENS, GARLIC AND BALSAMIC VINEGAR
Provided by Global Cookbook
Number Of Ingredients 7
Steps:
- In 1/4 c. lightly salted water in a covered pan, steam the beet roots for 3 or possibly 4 min till barely tender. Add in the greens and team for another minute or possibly two till they are wilted. Uncover and add in the extra virgin olive oil, garlic, balsamic vinegar and lemon juice. Saute/fry for one or possibly two min more. If you are serving over pasta, add in stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese.
Nutrition Facts : ServingSize 106 g, Calories 335, Fat 34.13 g, TransFat 0.7 g, SaturatedFat 2.98 g, Cholesterol 0 g, Sodium 58 g, Carbohydrate 7.69 g, Fiber 1.9 g, Sugar 4.54 g, Protein 1.22 g
BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)
This recipe is sooo fast and easy and adds a very interesting flavour dimension to simple fried eggs! You can use dandelion greens, beet greens, escarole, or arugula. I personally love arugula. If you like onions, you can add some chopped onions to the pan with the garlic. This recipe is from chowhound.com.
Provided by blucoat
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
- Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
- Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
- Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.
Nutrition Facts : Calories 314.1, Fat 23.6, SaturatedFat 5.1, Cholesterol 372, Sodium 173, Carbohydrate 9.8, Fiber 1.4, Sugar 6.9, Protein 15
WILTED GREENS
Categories Leafy Green Vegetable Side Low Carb Quick & Easy Spinach Fall Winter Chard Mustard Greens Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.
WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR
This simple but delicious side dish can be made with almost any kind of green but my personal favourite is red-veined Swiss chard as the green and red make such a pretty presentation. From Williams-Sonoma Italian Favourites.
Provided by Irmgard
Categories Chard
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the greens into strips 1 inch wide.
- In a large saute pan over medium-high heat, warm the olive oil.
- Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
- Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
- Transfer to a warmed serving bowl and serve immediately.
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- Heat oil in non-stick pan over medium to medium-low heat. Once hot, add onion and season with salt & pepper until onion is softened and begins to sweat (3-4 mins)
- Reduce heat to low and add diced garlic, season with salt & pepper and saute (stirring constantly to prevent burning) until frangrant (30 secs - 1 min)
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- Heat skillet until hot. Add pine nuts, and toast until just golden brown. Remove from skillet and set aside.
- Add 2 teaspoons sesame oil to the same skillet. Add garlic cloves and cook on medium to medium-high heat until fragrant, approximately 1 minute.
- Add arugula and stir well, making sure arugula gets coated with oil. Just before arugula is wilted, add pine nuts, mixing them throughout. Remove from heat. Place on plate, drizzle with balsamic vinegar and top with shaved parmesan.
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- Season greens with salt and add lemon. Stir and remove from heat. Greens should be wilted but still have a little 'bite'. Serve warm.
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