Recipe: Basic Shallow Blanched Greens and 8 Variations

BASIC SHALLOW BLANCHED GREENS AND 8 VARIATIONS
Servings: 4

2 quarts boiling water
2 lb greens (assertive) i.e. kale collards, mustard, or turnip greens; stemmed, washed in 2/3 changes water, coarsely chopped
1 1/2 tsp salt

Bring 2-quarts. water to boil in soup kettle or large deep saute pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander.

Rinse kettle or pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop cooking process. Gather handfuls of greens, lift out of the water, and squeeze until only droplets fall from them. Repeat with the remaining greens. Roughly cut each bunch of greens. Proceed with one of the following recipes.

QUICK COOKED GREENS WITH GARLIC AND RED PEPPER FLAKES:
2 large garlic cloves, thinly sliced
1/4 tsp. red pepper flakes
3 tbsp. vegetable oil
2 cups basic shallow blanched greens (see above)
1/3 to 1/2 cup chicken stock or low-sodium chicken broth

In a large saute pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saute to coat with oil. Add 1/3 cup chicken stock; cover and cook over medium high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of the stock has been absorbed, about 5 minutes. Serve.

QUICK COOKED GREENS WITH PROSCIUTTO:
1 oz. thinly sliced prosciutto, cut crosswise into thin strips
1/4 tsp. minced lemon zest

Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but after garlic starts to sizzle stir in prosciutto. Add greens and continue with the recipe, stirring lemon zest into greens, just before serving.

QUICK COOKED GREENS WITH RED BELL PEPPER:
1/2 red bell pepper, thinly sliced

Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but heat the oil and saute red bell pepper, until softened, about 4 minutes. Then add the garlic and hot red pepper flakes, and continue with the recipe.

QUICK COOKED GREENS WITH BLACK OLIVES AND LEMON ZEST:
1/3 cup pitted, coarse chopped black olives (oil-cured or brine soaked)
1/4 tsp. minced lemon zest

Follow recipe for quick cooked greens with garlic and red pepper flakes (see above), but after the garlic starts to sizzle stir in black olives. Add greens and continue with recipe, stirring in lemon zest just before serving.

QUICK COOKED GREENS WITH BACON AND ONION:
2 bacon slices (about 2 oz.) cut crosswise into thin strips
vegetable oil
1/2 medium onion, chopped fine
2 garlic cloves, minced
1/3 to 1/2 cup chicken stock or low-sodium chicken broth
2 teaspoons cider vinegar
salt

Fry bacon in a large saute pan over medium-low heat until crisp, about 4 to 5 minutes. Remove bacon with slotted spoon and set aside.

If necessary, add oil to bacon drippings to bring it up to 2 tablespoons full. Add onion and garlic; saute until softened, about 4 to 5 minutes.

Add greens; saute, stirring, to coat with oil. Add stock; cover and cook over medium-ish heat until greens are tender and most of the stock has been absorbed, about 5 minutes. Sprinkle greens with vinegar and bacon bits; season with salt if necessary. serve.

SERVING SUGGESTION:
You could serve any of the greens recipes above over polenta.

PENNE WITH QUICK COOKED GREENS AND PROSCIUTTO:
"This pasta dish is equally good if made with Quick Cooked Greens with Black Olives and Lemon Zest increasing the chicken broth form one third to two thirds cup."

1 recipe quick cooked greens with Prosciutto (increasing Prosciutto from 1 to 2 oz and chicken stock from 1/3 to 2/3 cup)
1 tbsp. salt
12 oz. dried penne or rigatoni
1/4 cup grated Parmesan cheese

Prepare Quick Cooked Greens with Prosciutto.

Meanwhile, in large soup kettle bring 1 gallon water to the boil. Add salt and pasta; cook till al dente, 9 to 10 minutes.

Drain pasta, then return to soup kettle; add greens and toss. Transfer portion of pasta to each of 4 pasta bowls; pass Parmesan cheese separately.

QUICK COOKED GREENS WITH BACON AND BLACK EYED PEAS:
1 recipe Quick Cooked Greens with Bacon and Onion (increasing bacon to 4 slices)
1 recipe cooked dry beans (see below) (using black eyed peas and reserving 1 cup liquid from beans)

Prepare Quick Cooked Greens with Bacon and Onion. Just before adding vinegar and bacon, stir in black eyed peas and 1 cup reserved cooking liquid. Bring to a simmer; cover and cook to blend flavors, about 5 minutes. Adjust seasonings. Ladle portion of beans and greens into each of 4 soup plates; dress each with portion of vinegar and bacon bits.

QUICK COOKED GREENS WITH WHITE BEANS AND ROSEMARY:
"If you're short on time, you can substitute 2 cans (19 oz. total) drained and rinsed cannelini beans and 1 cup chicken stock for the cooked dried beans and cooking liquid called for in the recipe."

1 recipe quick cooked greens with garlic and red pepper flakes
1 teaspoon fresh rosemary, minced
1 recipe cooked dried beans (using great northern beans and reserving 1 cup cooking liquid from beans)
grated Parmesan cheese (optional)

Prepare Quick Cooked Greens with Garlic and Red Pepper Flakes, adding rosemary with garlic and red pepper flakes. Stir in beans and add one cup of reserved cooking liquid. Bring to a simmer; cover and simmer to blend flavors, about 5 minutes. Adjust seasonings. Ladle out a portion of beans and greens into each of 4 soup plates; pass Parmesan separately.

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COOKED DRIED BEANS
Makes 3 cups drained beans

1/2 lb. dried black-eyed peas or large white beans (such as great northern beans; soaked until rehydrated, overnight or at least 4 hours.)
1 bay leaf
4 whole garlic cloves
1 1/2 tsp. salt

Bring peas or beans, bay leaf, garlic and 7 cups water to a simmer in large saucepan. Simmer, partly covered, until beans are just tender, 30 to 40 minutes.

Remove from the heat, stir in the salt, cover and let beans stand until completely tender, about 15 minutes.

Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)

Source: Cook's magazine, January/February 1995