WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
PAPADAMS
Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci
Provided by Lennie
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed.
- Add the garlic and mix well.
- Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water.
- The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
- Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
- With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
- With a sharp knife, cut the cylinder into 1/2-inch thick slices.
- The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
- Place each slice on a lightly oiled surface.
- Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
- Papadams must be rolled extremely thin, maximum 1/16 inch.
- If the dough sticks to your rolling pin, gently pull it off.
- Dust the tops of each papadam with cayenne pepper.
- Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
- The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
- The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
- Cool them on a rack.
- To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally.
- Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
- At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
- When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
- One at a time, drop the papadams into the hot oil.
- Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
- Remove it before it turns brown.
- Cool and drain the papadams on paper towels and eat them immediately.
WILTED SPRING GREENS IN NUT OIL
Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
- Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.
Nutrition Facts : Calories 249 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SAAG PANEER
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Categories dinner, one pot, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
WILTED GREENS WITH GARLIC AND ANCHOVIES
Provided by Mario Batali
Categories Fish Leafy Green Vegetable Side Sauté Dinner Seafood Fall Winter Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.
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.
GARLIC-CALIFORNIA RAISIN WILTED GREENS ON PAPPADUM (SAAG PAPPADUM)
Golden raisins are cooked in ghee with garlic until plump, and then stir-fried with spinach and chard until the greens are just wilted. Lightly seasoned with garam masala, the mixture is served on warm pappadums garnished with fresh chard.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 9
Steps:
- Stack spinach leaves and cut into thin ribbons; set aside.
- Cut Swiss chard stems and leaves into thin ribbons; reserve 1/2 cup for garnish. Add remaining stems and leaves to spinach.
- In wok or deep 12-inch skillet, heat butter over medium-high heat. Add garlic and California golden raisins; stir-fry 2 to 3 minutes or until garlic turns brown and California golden raisins plump slightly. Add mixed greens and stir-fry 4 to 5 minutes, or until water from wilted greens evaporates. Stir in garam masala, salt and pepper. Remove from heat. Divide into 6 equal parts; set aside.
- Cook pappadums according to package instructions.
- On individual serving plate, arrange pappadum. Spread with one part of stir-fried greens and garnish with reserved Swiss chard. Serve immediately.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 31.7 g, Cholesterol 10.9 mg, Fat 4.8 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 773.1 mg, Sugar 16.8 g
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