Master Recipe
Quick-Cooked Tough Greens
serves four
NOTE: With the
exception of turnip greens, all tough greens can be stemmed using
the method outlined in figure 11. See figures 12 and 13, when working with turnip
greens. Shallow-blanched greens should be shocked in cold water to
stop the cooking process, drained, and then
braised.
Salt
2 pounds assertive greens, such as kale, collards, mustard, or turnip greens, stemmed, washed in several changes of cold water, and coarsely chopped
2 large garlic cloves, sliced thin
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil
1/3-1/2 cup chicken stock or low-sodium canned broth
Lemon wedges (optional)
INSTRUCTIONS:
1. Bring 2 quarts water to boil in soup kettle or other large pot. Add 11/2 teaspoons salt and greens and stir until wilted. Cover and cook until greens are just tender, about 7 minutes. Drain in colander. Rinse kettle with cold water to cool, then refill with cold water. Place greens in cold water to stop cooking process. Gather handful of greens, lift out of water, and squeeze until only droplets fall from them. Repeat with remaining greens.
2. Heat garlic, red pepper flakes, and oil in large sauté pan over medium heat until garlic starts to sizzle. Add greens and stir to coat with oil. Add 1/3 cup stock, cover, and cook over medium-high heat, adding more stock if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Adjust seasonings, adding salt and red pepper flakes to taste. Serve immediately.
VARIATIONS:
Quick-Cooked Tough Greens with Prosciutto
Follow Master Recipe and after garlic starts to sizzle, add 1 ounce thin-sliced prosciutto that has been cut into thin strips. Add greens and proceed as directed, stirring in 1/4 teaspoon grated lemon zest just before serving.
Quick-Cooked Tough Greens with Red Bell Pepper
Follow Master Recipe, sautéing 1/2 thinly sliced red bell pepper in oil until softened, about 4 minutes, before adding garlic and red pepper flakes. Proceed as directed.
Quick-Cooked Tough Greens with Black Olives and Lemon Zest
Follow Master Recipe, adding 1/3 cup pitted and chopped black olives, such as kalamatas, after garlic starts to sizzle. Add greens and proceed as directed, stirring in 1/4 teaspoon grated lemon zest just before serving.
Quick-Cooked Tough Greens with Bacon and Onion
Fry 2 bacon slices, cut crosswise into thin strips, in large sauté pan over medium heat until crisp, about 5 minutes. Remove bacon with slotted spoon and drain on paper towels. If necessary, add canola oil to bacon drippings to bring up to 2 tablespoons. Follow step 1 of Master Recipe, blanching and draining greens as directed. Cook 1 small onion, minced, and 2 minced garlic cloves (in place of sliced garlic cloves and hot red pepper flakes) in bacon fat/oil mixture until softened, about 4 minutes. Add greens and proceed as directed, sprinkling with bacon bits and 2 teaspoons cider vinegar just before serving.