I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.
This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.
Yield: Serves 6 as a side
4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
1/2 cup chopped red or orange bell pepper (or carrot)
pinch red pepper flakes
coarse salt and freshly ground black pepper
3 scallions, white and light green parts, thinly sliced
6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)
Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
Add butter and melt.
Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
Add greens and cook for about 4 minutes, until beginning to wilt.
Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.
Yield: Serves 4 to 6
3tablespoons extra-virgin olive oil
1large yellow onion, halved and thinly sliced
1large red bell pepper, seeded and thinly sliced
6garlic cloves, thinly sliced
1tsp ground cumin
1tsp sweet paprika
1/8tsp ground cayenne, or to taste
1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
3/4 tsp kosher salt, plus more as needed
1/4 tsp black pepper, plus more as needed
5ounces feta, crumbled (about 1 1/4 cups)
6 to 8large eggs (I used 7)
chopped cilantro, for serving
hot sauce, for serving
warm pita or crusty bread, for serving
Heat oven to 375 degrees, preferably on convection.
Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
Sprinkle with cilantro and serve with hot sauce and warm bread.
We have a new favorite chili in our house! It may double as a new favorite Super Bowl meal too. 😉 I was a little concerned about using sausage as such a primary ingredient but the end result was very balanced. It was hearty, full-flavored, and a perfect compliment to our mandatory guacamole appetizer. I also loved that it could be prepared in advance.
I was initially drawn to the recipe because it was titled “BLT Chili” which sounded intriguing and delicious. After reading further, I realized that it was not related to a BLT but was created by chef Laurent Tourondel of BLT Burger in Las Vegas. Funny.
The recipe was adapted from Food and Wine, contributed by Laurent Tourondel. I modified the proportions, used sweet Italian sausage, and served the chili over brown rice. We also had cornbread muffins on the side. Our dessert of After-School Specials completed our festive meal. Perfect.
Yield: Serves 8 to 10
2 tablespoons vegetable oil
2 1/2 to 3 pounds sweet Italian pork sausage, casings removed
2 medium or large yellow onions, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
6 to 12 garlic cloves, minced
2 T tomato paste
2 T chili powder
2 T sweet paprika
1 T cumin seeds
1 T dried oregano
Two 28-ounce cans diced tomatoes
Two 16-ounce cans kidney beans, drained
1 cup fresh or frozen corn kernels
4 cups water
Kosher salt and freshly ground pepper
shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce, for serving, as desired
brown Basmati rice, for serving, optional
In a large, enameled cast-iron Dutch oven or casserole, heat the oil.
Add the sausage and cook over high heat, breaking it up, until browned, about 15 minutes.
Add the onions, bell pepper and garlic; cook over moderately high heat, stirring, until the onion is translucent, 8 minutes.
Add the tomato paste and cook for 3 minutes.
Add the chili powder, paprika, cumin and oregano and cook for 1 minute.
Add the tomatoes, beans, corn and water and cook over moderately low heat, stirring occasionally, until thickened, about 1 hour.
Season with salt and pepper.
Serve the chili over rice, if desired, with shredded sharp cheddar cheese, sour cream, chopped red onion, pickled jalapeños, cilantro and hot sauce as optional toppings.
This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.
This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.
Yield: Serves 8
6 slices bacon (4 ounces)
1 medium or large yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 tsp ground cumin
6 cups (48 ounces) homemade or store-bought chicken or turkey stock
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 tsp dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
sliced scallions, for serving
chopped parsley, for serving
In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add bell pepper and cook, stirring occasionally, for 3 minutes more.
Add jalapeño and cumin and cook, stirring, 1 minute more.
Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
Serve chowder topped with crumbled bacon, scallions, and parsley.
I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.
This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.
The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!
Yield: Serves 4 to 6
2tablespoons peanut or vegetable oil
1 yellow onion, minced
1tablespoon minced garlic (I used 7 cloves)
1tablespoon minced galangal or ginger
1/2teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
13.5 oz fresh or canned coconut milk
1 red bell pepper, cut into slices
6 oz baby spinach
1 ½ to 2pounds medium-to-large shrimp, peeled with tails intact
coarse salt and freshly ground black pepper
1 to 2tablespoons fish sauce, or to taste
¼cup minced cilantro or mint leaves
brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
naan, for serving, optional
Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
Add red pepper slices and sauté until starting to soften.
Add the curry and cook, stirring, another minute.
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
With the sunshine and warmer weather, an Easter weekend tradition in our house is to celebrate our love (and the food!) of the beautiful South Carolina Low Country. I usually serve a version of the classic Low Country dish, Shrimp and Grits, but, this year tried this scallop and cauliflower grits adaptation. We absolutely loved it!
This recipe was adapted from Joel Gamoran, Sur La Table National Chef, via Sur la Table.com. I puréed the vegetables instead of juicing them for the sauce, used riced cauliflower, and doubled the garlic. Amazing.
Yield: Makes 4 Servings
For the Cauliflower Grits:
sea salt and freshly ground black pepper
2 pounds riced cauliflower
1 to 2 oz cream cheese, softened
1/2 cup grated Parmesan cheese (I used Parmigiano-Reggiano)
4 cloves garlic, minced
For the Scallops:
2 medium whole tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 large carrot, peeled and chopped
2 tablespoons canola or grape seed oil
16 sea scallops, patted dry
1 large shallot, minced
4 cloves garlic, minced
1 teaspoon Spanish smoked paprika
2 scallions, thinly sliced, for garnish
freshly ground black pepper, to taste
Prepare the Cauliflower Grits: In the microwave, steam the riced cauliflower for 4 minutes, or until very tender.
Combine the steamed cauliflower with Parmesan, garlic, and enough cream cheese to achieve desired consistency.
Season with salt and pepper. Keep warm.
Prepare the Scallops: Combine the tomatoes, pepper and carrot in a Vitamix, food processor, or blender. Puree.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter.
Reduce heat to medium-low and add remaining oil to skillet.
Add shallot and sauté until translucent, about 3 minutes.
Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute.
Slowly whisk in puréed vegetables and bring to a boil.
Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper, as desired.
This dish was HOT. Super spicy. I was so excited to get my hands on both sweet and hot Hungarian paprika- and then even more excited to find a dish (Food & Wine Magazine’s “Best One-Pot Dish” no less) that incorporated hot paprika. Well, I don’t know if my paprika was just too fresh…
I am a fan of spicy food, but my family had to slather this spicy gravy with sour cream in order to eat it. A lot of water was consumed as well. I thought that the sour cream in both the sauce and the biscuits would temper the heat- or by eating each bite along with part of a fabulously moist and tender biscuit would be enough…
BUT- after saying all of that- this dish was so wonderful it definitely deserves to be made again. Smell- AMAZING. Biscuits- AMAZING. I would modify the recipe by using 1 tablespoon of hot Hungarian paprika along with 1 tablespoon of sweet paprika next time. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Grace Parisi.
Yield: Serves 4 to 6
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I used 10 thighs)
freshly ground black pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 T cold unsalted butter, cut into tablespoons
2 T extra-virgin olive oil
2 tsp baking powder
2 1/2 cups chicken stock
1 cup sour cream (I used light)
1 large yellow or white onion, finely chopped
1 red bell pepper, finely diced
4 garlic cloves, minced
2 T hot Hungarian paprika (I would substitute 1 T sweet for half of the hot next time)
3/4 tsp caraway seeds
1/2 tsp dry thyme or 1 tsp fresh thyme leaves
Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour.
In a deep ovenproof skillet (I used enameled cast iron), melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.
Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. If biscuits are not golden, turn on the broiler and broil for about 2 minutes, until the biscuits are golden. (I omitted this step.)
Serve the goulash in bowls, spooning the biscuits on top.