glacier grist

Issue #72 • Thursday, July 01, 2010

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recipes

for glacier grist Issue #72

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mustard greens with sesame oil

(contributed by Nancy)
Mustard greens taste a lot like peppery spinach.  Of the greens family, I find them less bitter than kale or collard greens.  I tried this from simplyrecipes.com and really liked it.  The sesame oil with its rich nuttiness tamed the spiciness too.

1/4 cup thinly sliced onions
2 cloves garlic, minced
1 tablespoon olive oil
1 bunch mustard greens, washed and torn into large pieces

2 tablespoons chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

1.  In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2.  Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

tomato-braised cauliflower

(contributed by Nancy)
This is an excellent side dish, or you can use it as a sauce for pasta.  From Lidia’s Italian Table, by Lidia Bastianich.

1 head cauliflower
3 tablespoons olive oil
1 cup diced onions
4 garlic cloves, crushed
2 bay leaves
½ teaspoon crushed red pepper or to taste
salt to taste
2 cups tomatoes or one 16 oz can Italian plum tomatoes, drained and seeded

1.  Pull off the cauliflower leaves and cut out the core, break the cauliflower head into florets no larger than 1 ½ inches.
2.  In a large pan, heat the olive oil over medium heat.  Add the onions and garlic and cook, stirring, until wilted, about 4 minutes.  Add the cauliflower, bay leaves, and pepper flakes and season lightly with salt.  Cook for 5 minutes, stirring occasionally.  Meanwhile, crush the tomatoes.
3.  Add the tomatoes to the cauliflower and cook, covered, until the cauliflower is very tender and most of the liquid has been absorbed, about another 20 minutes.  Check the cauliflower after 10 minutes.  There should be just enough liquid to lightly coat it.  If there is more, finish cooking the cauliflower, uncovered. 

sautéed greens restaurant style

(contributed by Nancy)
Do you ever wonder why you might love a dish you were served in a restaurant?  If you get past the fancy plating of the dish you might discover it was underneath the main star of the show that gave it that wow factor.  Often it is perfectly sautéed greens!  Give this a try the next time you might be cooking up some salmon or scallops.  Don’t get me wrong, these are great all on their own too!  From Vegetable Love by Barbara Kafka

1 bunch collard greens
1 tablespoon peanut oil
1 bunch mustard greens
1 cup port (or chicken or vegetable broth)
½ cup mirin
2 tablespoons soy sauce
salt and pepper to taste

1.  Strip the tough center stalk from the middle of each collard leaf; discard the stalks.  Stack the leaves in 2 or 3 piles.  Using a large knife, cut across into roughly ½-inch strips.
2.  Put 1 ½ teaspoons oil in a 10-inch skillet.  Add the collard greens and cook over medium heat for 5 minutes, turning frequently.  Add 1/3 cup of water.  Reduce to low heat.  Cook for 20 minutes or until tender.
3.  Meanwhile, strip the center stalk out of each mustard leaf.  Stack the leaves the same was as for collards and cut across into roughly ½-inch strips.
4.  Cook separately in the same way as the collard greens, using the remaining 1 ½ teaspoons oil, for 20 minutes or until tender.  The greens may be held at this stage for 1 day if you like.  Combine and refrigerate.
5.  Put the greens in a small pot.  Add the port, mirin and soy sauce.  Gently heat until hot.  Add the salt and pepper. Drain from the liquid and serve.

white bean soup with greens

(contributed by Nancy)
You can make this without the ham, but it does add a nice saltiness and richness to the broth. Your choice of meat or faux meat would work too.  I don’t think I would try a sausage that has a sweet flavor to it though.  Originally from a recipe by Robin Vitetta-Miller.

2 teaspoons olive oil
1 cup diced onion
1 carrot, diced
2 cloves garlic, minced
8 ounces baked ham, diced
1 teaspoon dried thyme
2 bay leaves
2 19-ounce cans white beans, rinsed and drained
2 14.5-ounce cans reduced-sodium chicken broth
2 cups chopped mustard and/or collard greens combination of the two
salt and ground black pepper
4 tablespoons grated parmesan cheese

1.  Heat oil in a large saucepan over medium heat. Add onion, carrot and garlic and sauté 3 minutes, until soft. 2.  Add ham and cook 2 minutes. Stir in thyme and bay leaves, then add beans and broth and bring mixture to a boil.
3.  Reduce heat, partially cover and simmer 20 minutes. Remove and discard bay leaves.
4.  Add mustard greens and simmer 1 minute, until greens wilt. Remove from heat and season to taste with salt and black pepper.
5.  Ladle soup into bowls and top with Parmesan cheese.

hash browns, plain or fancy

(contributed by Alison)
This recipe is based on a recipe in the September 1998 issue of Cook’s Illustrated. Don’t try this recipe unless you have the proper potatoes—you really need to use russet or Idaho potatoes—a high-starch, non-waxy variety. Waxy potatoes (like Yukon Golds) burn before getting brown and crispy because of their higher sugar content.
Don’t bother grating the potatoes ahead of time, because they will discolor—it doesn’t take long to grate them, so just do them right before you’re ready to start frying them up. I love to make hash browns for dinner, not just breakfast! Even if you don’t serve them with my little garnish, they make a great dinner dish. Just serve wedges of hash browns with a big salad! 

1 pound high-starch potatoes (such as russets or Idahos), scrubbed and grated coarsely
¼ teaspoon sea salt or kosher salt
freshly-ground black pepper
1 tablespoon extra-virgin olive oil or butter (I use olive oil)
optional fancy garnish
a few scoops of plain yogurt or sour cream
olive tapenade

1. To get rid of some of the extra water in the potatoes, place the grated potatoes in a dish towel, roll the towel up around the potatoes and, using two hands, twist the towel as tightly as you can, and watch the water pour out!
2. Toss the dried grated potatoes with salt and pepper in a medium bowl.
3. Heat half the oil or butter in a 10-inch skillet over medium-high heat until hot, then scatter potatoes evenly over the entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium-low and continue cooking until dark golden brown and crisp, 7 to 8 minutes. Check the underside after 3 or 4 minutes and turn down the heat if it looks like it’s browning too fast.
4. Slide hash browns, browned side down, onto a large plate. Cover with another plate and flip them over so the browned side is up. Add the remaining oil or butter to pan. Once the oil is hot, slide the hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crispy, 5 to 6 minutes longer.
5. Slide the hash browns onto a plate or cutting board, cut into wedges and serve immediately, with or without garnish.
6. If you’re garnishing, stir the yogurt until smooth. Put a little dollop of yogurt on each wedge, then top with a spoonful of tapenade.

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