I had to post this quick recipe so that I don’t forget to make it again! I usually sauté greens in olive oil with red pepper flakes and garlic, maybe onions. The mustard seeds and wine vinegar really make this side dish a little more interesting. 🙂 (Not to mention the shallots and bacon…) My CSA share this week had at least 20 cups of spinach, kale and turnip greens that I used in this dish, but any combination of greens would work well. This recipe was adapted from Food and Wine, contributed by Grace Parisi. I used red pepper flakes instead of a chile and red wine vinegar rather than white.
- Yield: Serves 4 as a side dish
- 2 ounces thick-cut bacon, finely diced (about 2 slices)
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped or 1 tsp red pepper flakes
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed greens, such as dandelion, turnip, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons (I used about 20 cups)
- coarse salt
- freshly ground black pepper
- 1 tablespoon red or white wine vinegar
- In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens (give slower cooking greens like kale and collards a head start), season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
Make Ahead: The cooked greens can be refrigerated overnight.
One Year Ago: Chicken and Dumplings
Posted in Greens, Quick, Recipes, Sides
Tags: bacon, beet greens, collard greens, kale, mustard greens, mustard seeds, shallots, spinach, turnip greens
My husband loves comfort food (who doesn’t?). Because he had a difficult week, I had an excuse to make something in the comfort food category for him. ❤
This recipe is from Everyday Food, but I did modify it by adding kohlrabi and turnip greens from my CSA box. I think that the addition of the extra vegetables added a lot to the meal. I used rotisserie chicken meat, and I also substituted sage, whole wheat flour and buttermilk in the dumplings. Tasty!
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1 kohlrabi (optional)
- 1 1/4 cup all-purpose flour, divided (can use 1/2 cup whole wheat flour in the dumplings)
- 3 cups chicken broth
- 2 cups diced cooked chicken
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 8 cups turnip greens (or other greens) (optional)
- Salt and pepper
- 1 teaspoon baking powder
- 1 T chopped fresh sage, or 2 T chopped fresh parsley
- 1/2 cup whole milk (can use 1/2 buttermilk)
- In a large saucepan, melt 3 tablespoons butter over medium-high.
- Add onion, celery, carrots, and kohlrabi (if using) and cook until onion is translucent, about 4 minutes.
- Add 1/4 cup flour and cook, stirring, 1 minute.
- Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.
- Stir in chicken, green beans, and greens. Season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and parsley or sage.
- Cut in 2 tablespoons butter.
- Stir in milk.
- Drop heaping spoonfuls batter on top of chicken mixture.
- Cover and simmer until dumplings are cooked through, about 12 minutes.
- Serve topped with additional chopped herbs.