Saturday, February 5, 2011
Mixed Greens & Dinner
Last night I made this excellent side dish: mixed Southern greens sauteed with mushrooms, shallots and red pepper. The greens were in a convenient bag, pre-cut and pre-washed, a combo of mustard, turnip and collards.
To go with it (bottom photo) we had a small piece of artic char, black-eyed peas and a piece of whole grain garlic toast. And I finished off a bottle of cabernet sauvignon we'd had open for a couple of days.
Recipe: Mixed Greens Serves 4
2 T canola oil
1 8-ounce package sliced mushrooms
1 red bell pepper, coarsely diced
2 shallots, minced
2 T minced garlic
1/2 of a 16-ounce package of precut greens, or Swiss chard
1 cup chicken or vegetable broth or stock
Salt and pepper to taste
Dash cayenne pepper, optional
3 T good quality balsamic vinegar, plus more at the table
Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms, pepper and shallots. Stir-fry for 4-5 minutes until the veggies start to brown. Stir in garlic and reduce heat to medium.
Add half of the greens and a half cup of broth. Cover and cook for 2-3 minutes until greens start to wilt. Uncover and add remaining greens and broth, plus seasonings (except vinegar).
Cover, reduce heat to medium-low, and simmer until greens are tender, about 5 more minutes.
Stir in vinegar and serve.