3 TBS olive oil 4 slices thick cut bacon, cut into 2″ pieces 4 cloves garlic 1.5 lbs greens (collard/chard/kale/etc.) 2 TBS vinegar 2 cups chicken stock coarse salt 6 cups mushrooms, coarsely chopped 2 TBS butter 4 sprigs thyme 4 pieces country bread, thickly sliced Heat half the oil, sautee bacon and half the […]
Category: Greens
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Brussels Sprouts Pecorino
Saute chopped Brussels sprouts with garlic in olive oil. Add shredded pecorino romano cheese.
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Swiss Chard
Wash chard and remove the central stock. Cut the leafs into pieces. Wash in colander and let drain. Chop sage into small pieces (about a good sized handful) Dice a shallot into small pieces. Use about half the amount of shallot as sage. Use a wok with a generous amount of olive oil […]
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Stir-fry Cabbage
1 pound lean sliced bacon 1 large head cabbage (or Napa cabbage), washed and shredded 2 to 3 Tbsp sesame seeds Trim bacon off fat and set aside. Dice the lean portion of the bacon, and saute both the fat trimmings and bacon bits in a large saute pan until browned. Discard fat strips and […]
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Braised Garden Spinach
In fall, the kitchen gardens of Provence yield abundance crops of spinach, and the open markets are heaped with bright green spinach leaves. 1 1/2 tsp salt 6 bunches fresh spinach, rinsed and trimmed 1/4 cup olive oil 3 garlic cloves 1/2 tsp freshly ground pepper juice of 1 lemon Bring a large pot of […]
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Broccoli and Mushrooms in Wine
Theoretically, cooking green vegetables in wine should bleach out their color, but something magical happens with this technique and everything comes out beautifully. Maybe it’s the mushrooms. 3 Tbsp olive oil 2 garlic cloves, lightly crushed 1/4 pound mushrooms, finely chopped 1 bunch broccoli, cut into florets 1 1/2 cups dry white wine salt and […]