Tangle Of Bitter Greens Recipes

BITTER GREENS WITH POACHED EGG AND PROSCIUTTO BITS

Steps:

• To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
• In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
• For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
• Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
• Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites.
• TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
• Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
• Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

BITTER GREENS WITH SOUR-CREAM DRESSING

Steps:

• Cut eggs in two and put yolks in a bowl. Mash yolks with sugar and lemon juice, and beat in the sour cream with a wooden spoon, until smooth. Thin with milk if necessary. Season with salt and pepper. (This can all be done in a food processor or a mixer, but it is easy enough by hand.)
• Slice egg whites into thin strips, and toss with greens and dressing. Serve.

LENTILS WITH BITTER GREENS

Steps:

• In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
• Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.

TANGLE OF BITTER GREENS

Steps:

• In a skillet, heat the oil over medium-high heat. Add the garlic and slightly damp ribbons of greens; season with salt and pepper. Cook until the greens are bright green and slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
• garlic paste
• To prepare garlic paste, place the broad side of an unpeeled clove of garlic on a clean work surface and give it a whack with the flat side of a chef's knife. Remove the papery skin and trim away the tough basal plane at the top of the clove. Halve the garlic lengthwise and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with coarse salt. (The salt acts as an abrasive and helps chop the garlic.) Then, using the flat side of a chef's knife like an artist's palette knife, press firmly on the garlic, crushing a little at a time. Repeat until the garlic is a fine paste.