Here's a robust, spicy way to enjoy your winter greens. Use the microwave to partially cook the greens, saving on total cooking time. This recipe serves 4.
Ingredients
1 1/2 lbs fresh greens (spinach, kale, chard, collards, turnip greens or mustard greens), washed, trimmed & cut into strips about an inch wide
1/4 cup water
3 strips bacon
3 garlic cloves, peeled & chopped
1 15oz can cannellini (white beans) OR black-eyed peas, drained & rinsed
1/3 cup oil-packed sundried tomatoes, julienned
1/2 cup chicken broth
1 tsp dried rosemary, crushed OR 1 Tbs fresh rosemary, coarsely chopped
1/4 tsp dried red pepper flakes
Salt to taste
Several dashes of hot sauce, such as Blues Carolina Pepper Sauce or Louisiana Swamp Scum Hot Sauce or your favorite vinegar hot sauce
Place the greens and 1/4 cup water in a 2-quart microwaveable casserole dish and cover with lid or vented plastic wrap (i.e., pull back 1 corner of the plastic wrap to create a vent). Microwave on high for about 3 to 5 minutes or until greens start to soften (time will vary depending on the type of greens). Drain well & set aside.
In a large skillet cook the bacon until crisp; remove bacon onto a plate covered with paper towels to soak excess grease and allow to cool to the touch, then crumble the bacon into coarse pieces and set aside. Reserve enough of the bacon grease in the hot skillet for sauteeing, add the garlic and sautee until light golden (be careful not to brown the garlic or it will become bitter). Add the greens and sautee for a couple of minutes while stirring. Add the beans, sundried tomatoes, chicken broth, rosemary, red pepper and salt, stir to combine. Cover and cook on medium-high heat for several minutes, stirring occasionally, until greens are tender. Uncover, add crumbled bacon and stir well to combine. Serve with a few dashes of hot sauce to taste.
Zestfully yours,
Gloria
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