Recipe for May 15, 2011
This recipe comes from a recently published cookbook by Sheri Castle. She calls these beginner greens for two reasons:
- This is a great, easy recipe for anyone who has never cooked greens.
- This is a great, tasty recipe for anyone who has never eaten greens.
She cautions not to be alarmed by the amount of raw greens; they cook down considerably, making a molehill out of a mountain. This is a must cookbook for your collection. And our vendors sell mixed greens.
1 ½ pounds tender greens* 1 apple, peeled if necessary, cored and grated
1 tablespoon butter ½ teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil ½ teaspoon ground black pepper, plus more to taste
1 medium onion, finely diced ½ to ¾ cup chicken or vegetable stock or apple cider, divided
- Wash and dry the greens. Discard the large stems and any tough inner ribs. Thinly slice the leaves.
- Heat the butter and oil in a large skillet over medium-high heat. When the butter foams, add the onion and a pinch of salt and cook, stirring frequently, until the onion softens and turns golden, about 10 minutes. Stir in the apple and cook, stirring often, until crisp-tender, about 3 minutes.
- Add the greens one handful at a time and stir to coat with the butter and oil. Let each addition cook down a little before adding the next. Cook, tossing the greens constantly with tongs, just until they wilt, 1 t 3 minutes, depending on the size and type of greens.
- Add the salt, pepper, and ½ cup of the stock. Cover the pan and simmer until tender, 1 to 5 minutes. Add a splash of the remaining stock if the greens get dry. Check the seasoning and serve warm.
What else works? You can use a chopped ripe tomato instead of the apple.
From The New Southern Garden Cookbook – Sherri Castle - 2011
*Ingredients can be found at the market