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Recipe for April 25, 2010
Recipe from The Art of Simple Cooking by Alice Waters This recipe with is a great start for our first Sunday market. The availability of a wide variety of greens can be a bit iffy this time of year. So this recipe should fill the bill as it can easily be prepared with broccoli rabe*, spinach*, kale or any greens* but as Alice Waters says, cook them separately, because they all have different cooking times.
One at a time, grasp the stems in one hand and strip the leaves off the other. (Reserve the stems for another use, such as a gratin.) Cut the leaves into 2-inch pieces. Heat a heavy sauté pan or skillet over medium-high heat. Pour in: one tablespoon olive oil Add the chopped greens and sprinkle with salt. Cook, stirring often, until the greens are tender, about 5 minutes. The residual water clinging to the leaves from washing is usually enough to keep them moist; if not, add a splash of water during the cooking. Remove the greens from the pan and let cool. Squeeze out any excess moisture and transfer to a bowl. Dress with: 1 tablespoon olive oil, I garlic clove, chopped fine, a squeeze of lemon juice and a pinch of dried chile flakes. Taste, adjust the seasoning, and serve. |