Spicy Greens

SPICY GREENS (SERVES 4)

Rainbow Chard Greens

INGREDIENTS

1 Bunch Mustard greens - remove thick, coarse stems, wash and chop
1 Bunch Rainbow chard - remove stems, and set aside, wash and chop
1 Tspb. Olive oil
1 Tsp. Garlic - minced
¼ Tsp. Chili garlic sauce
Wedge of lemon

DIRECTIONS

Heat olive oil over medium heat in large skillet. When oil is hot add garlic, and chili garlic sauce, stir until aromatic. Add chard stems first and sauté for about 4 minutes. Then add greens and stir until wilted. If you have a lot of water in the pan, drain. When removed from heat, squeeze a lemon wedge over the greens.

VARIATIONS

We make our greens this way all the time. Soy sauce is also very good drizzled over the greens after they have been removed from heat. Mustard greens add a nice horseradish flavor, but could be subbed with anything. Or, use the 2 bunches of the same greens. We love kale any variety this way too. If you use kale discard the tough stems.

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Feb 16 2010
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Oh the doldrums of winter have been broken by this bright and flavorful salad. The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter. This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild, and sweet. Named after a fishing town in Italy. I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce. I have to look a little further nowadays but it is truly worth the effort and cost. Our grocery budget is by far our biggest expense. That’s ok. I’d rather spend more on real food than less on the fake stuff. WINTER MICRO GREEN SALAD (serves 2 as a side) DRESSING 2 tablespoons shallots – thinly sliced1 tablespoon local honey¼ teaspoon chili garlic sauce – this is the spicy part and is optional½ teaspoon sesame seeds – toasted½ teaspoon apple cider vinegar1 teaspoon oil – olive, veggie, etc SALAD 2 small handfuls micro greens1 small beet – julienne1 large carrot – julienne DIRECTIONS In a small bowl combine all dressing ingredients, stir, set aside. On two small plates equally divide micro greens, beets, and carrots. Then dress the salads to your liking and enjoy!

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