Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 * Exported from MasterCook * Master Recipe for Wilted and Sauteed Tender Greens Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ready to send to Vege list Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 medium cloves garlic -- minced 2 pounds tender greens such as spinach -- beet greens, or Swiss chard, cleaned and prepared Salt and ground black pepper Lemon wedges (optional) Heat oil with garlic in large, nonreactive sauté pan or Dutch oven. When garlic sizzles and starts to turn golden, add wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Serve immediately, with lemon wedges if desired. Source: " September, 1994, by Karen Tack and Pam Anderson " - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 10g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Variations... TENDER GREENS WITH INDIAN SPICES Serves 4 2 tablespoons vegetable oil 1 small onion, minced 2 medium cloves garlic, minced 1 teaspoon minced ginger 1/2 medium jalapeño, seeded and minced 2 teaspoons curry powder 1/2 teaspoon cumin 2 pounds tender greens such as spinach, beet greens, or Swiss chard, cleaned and prepared Salt and ground black pepper 1/4 cup heavy cream 2 teaspoons brown sugar Heat oil in large sauté pan or Dutch oven. Add onion, cook until partially softened, about 1 minute. Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer. Add wet greens and follow wilt/sauté method in Master Recipe. When greens have wilted, season with salt and pepper to taste. When liquid evaporates, add cream and brown sugar; cook, uncovered, until cream thickens, about 2 minutes longer. TENDER GREENS WITH CUMIN, TOMATOES, AND CILANTRO Serves 4 3 tablespoons vegetable oil 1 small onion, minced 2 medium cloves garlic, minced 1/2 medium jalapeño, seeded and minced 1 1/2 teaspoons cumin 2 large plum tomatoes, seeded and chopped 2 pounds tender greens such as spinach, beet greens, or Swiss chard, cleaned and prepared 2 tablespoons minced fresh cilantro Salt and ground black pepper Lime wedges (optional) Heat oil in large sauté pan or Dutch oven. Add onion; sauté until partially softened, about 1 minute. Add garlic, jalapeño, and cumin; sauté until onion softens, about 2 minutes longer. Add tomatoes; cook until their juices release, about 1 minute. Add wet greens and follow wilt/sauté method in Master Recipe. When greens have wilted, add cilantro plus salt and pepper to taste. Serve immediately, with lime wedges if desired. TENDER GREENS WITH ASIAN FLAVORINGS Serves 4 2 teaspoons rice wine vinegar 2 teaspoons sugar 1 1/2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons vegetable oil 2 medium cloves garlic, minced 1/2 teaspoon hot red pepper flakes 2 pounds tender greens such as spinach, beet greens, or Swiss chard, cleaned and prepared 2 teaspoons toasted sesame seeds Mix first 4 ingredients together in small bowl; set aside. Heat vegetable oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic sizzles and starts to turn golden, add wet greens and follow wilt/sauté method in Master Recipe. When greens’ liquid has almost evaporated, add vinegar mixture. Sauté until vinegar mixture almost evaporates, about 1 minute longer. Serve immediately with toasted sesame seeds. TENDER GREENS WITH RAISINS AND ALMONDS Serves 4 3 tablespoons olive oil 3 medium cloves garlic, minced 1/4 teaspoon hot red pepper flakes 1/3 cup golden raisins 2 pounds tender greens such as spinach, beet greens, or Swiss chard, cleaned and prepared 1/2 teaspoon minced lemon zest Salt 3 tablespoons slivered almonds, toasted Heat oil with garlic and red pepper flakes in large sauté pan or Dutch oven. When garlic sizzles and starts to turn golden, add raisins and wet greens and follow wilt/sauté method in Master Recipe. When greens have wilted, add zest plus salt to taste. When liquid evaporates, stir in almonds and serve immediately. NOTES : Cooking Tender Greens For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results. hallenge: Too often, greens are lumped together into one big leaf pile. Cooks use the same set of instructions for stemming, cutting, and cooking this odd mix, even though some of them are delicate enough for salads, while others seem tough as shoe leather. After cleaning, stemming, and cooking over 100 pounds of greens, we realized that about all they had in common was their color. They couldn't be cooked, or even stemmed, the same way. However, they did split quite naturally into two categories: tender greens and strong-flavored greens. Because the tender greens are moisture-holding succulents, they need no additional liquid during cooking; because their leaves are delicate, they cook quickly; and because they are so mild, tender greens meld easily with other flavors. With this in mind, we set out to determine the best method for cooking tender greens. Solution: Between blanching, steaming, microwaving and wilting, the simplest, most straightforward method of cooking proved to be wilting on the stovetop. We simply tossed the leaves, wet from washing, into a heated saute pan, covered it, and cooked, stirring occasionally, until the greens were wilted by the steam from their own liquid. We then found that we got even better results when combining this technique with sauteing. To do this, we heated oil in the saute pan, added the wet greens, covered, and steamed until wilted. Once the greens wilted, we removed the lid and sauteed the greens over high heat until all the liquid evaporated. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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