Sautéed Greens With Smoked Paprika For Two Recipes

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.

LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA

Steps:

• Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
• Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

SAUTEED KALE WITH SMOKED PAPRIKA

Steps:

• Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
• Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
• Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired.
• Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED BRUSSELS SPROUTS WITH SMOKED PAPRIKA CREME

Steps:

• In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
• If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
• Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
• Once cool enough to handle, crush the tomato.
• Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
• Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
• Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
• Toss in the green onions and stir in the crushed tomato.
• By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
• To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.