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Master Recipe for Wilted and Sauteed Tender Greens

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* 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

 

 

 

 

 

 

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