PICKLED PEPPER CHICKEN SALTIMBOCCA WITH WILTED KALE
Steps:
- Combine the broth and garlic in a large pot over medium heat. Season with a generous pinch each of salt and pepper and bring to a boil. Stir in the kale in large handfuls, letting each batch wilt slightly before adding more. Cover and cook over medium heat, stirring occasionally, until the greens are just tender, about 10 minutes.
- Meanwhile, place a chicken cutlet between two sheets of plastic wrap and lightly pound until very thin; transfer to a plate or baking sheet. Repeat with the remaining chicken cutlets. Season one side of the cutlets with salt and pepper. Place 2 sage leaves, 1 slice prosciutto and 1 tablespoon chopped peppers on one half of each cutlet. Fold each cutlet over the filling. Gently press down to help the stuffed cutlets adhere and stay folded during cooking. Season the outside of the cutlets with salt and pepper.
- Heat the olive oil in a large skillet. Add the stuffed cutlets and cook over moderately high heat, turning once, until golden and just cooked through, 6 to 8 minutes total.
- Transfer the greens to a platter with tongs or a slotted spoon. Put the chicken on top of the greens and tent the platter with foil. Ladle the broth from the large pot into the large skillet and bring the liquid to a boil. Add the remaining 1/4 cup pickled peppers and cook, scraping up any browned bits, until the sauce is slightly reduced, 2 to 3 minutes. Spoon the sauce over the chicken and greens before serving.
GRANDMA OMA'S PICKLED OKRA
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Provided by Lorelei Rusco
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
- In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g
KALE WITH PICKLED SHALLOTS
Provided by Ian Knauer
Categories Leafy Green Vegetable Side Vegetarian Quick & Easy Kale Fall Winter Brine Healthy Shallot Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
- Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
PICKLED KALE RECIPE - (4.5/5)
Provided by á-1045
Number Of Ingredients 4
Steps:
- Saute kale in oil for a few minutes until wilted, add liquids and simmer a few more minutes.
PICKLED GREENS
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Provided by sugarpea
Categories Lunch/Snacks
Time P2DT15m
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6
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