Greens. And stuff.
May. 31st, 2006 09:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerMilanese-Style Greens
1 bunch beet greens or chard (I used a combination of beet greens and purple orach)
2 stalks green garlic, chopped
2 Tbsp chopped parsley
pinch nutmeg
1 Tbsp olive oil
6 scallions, sliced thin (I used green onions)
1/4 cup chopped basil
1/4 cup chopped proscuitto (I used about 2 Tbsp diced smoked procscuitto)
2 Tbsp grated parmesan
toasted walnuts or pine nuts (I used a combination of walnuts and pecans)
Wash and trim the greens, then coarsely chop. In a large skillet heat the olive oil, add the garlic and scallions and saute 2-3 minutes, until softened and fragrant. Add greens, parsley, basil, nutmeg, and prsocuitto. Mix well. Cover the skillet and cook over medium heat until wilted, 3-5 minutes. Mix in parmesan and garnish with nuts.
What worked: yum. Definitely yum. I mixed nuts because we ran out of walnuts, but pecans were fine too. I didn't really notice the meat or cheese but they added a good undertone. I actually put the meat in with the garlic, as I find sauteing it first releases nice hammy flavors into the dish. The mixture of green and purply-red was fine too.
What didn't: I used an almost-too small skillet. Greens are large until they cook down. That's about it, really.
Will I make it again? Absolutely. More of a PITA than my usual "wash greens, chop, saute" but a nice change.
What I'm reading: Jim Butcher, Proven Guilty
1 bunch beet greens or chard (I used a combination of beet greens and purple orach)
2 stalks green garlic, chopped
2 Tbsp chopped parsley
pinch nutmeg
1 Tbsp olive oil
6 scallions, sliced thin (I used green onions)
1/4 cup chopped basil
1/4 cup chopped proscuitto (I used about 2 Tbsp diced smoked procscuitto)
2 Tbsp grated parmesan
toasted walnuts or pine nuts (I used a combination of walnuts and pecans)
Wash and trim the greens, then coarsely chop. In a large skillet heat the olive oil, add the garlic and scallions and saute 2-3 minutes, until softened and fragrant. Add greens, parsley, basil, nutmeg, and prsocuitto. Mix well. Cover the skillet and cook over medium heat until wilted, 3-5 minutes. Mix in parmesan and garnish with nuts.
What worked: yum. Definitely yum. I mixed nuts because we ran out of walnuts, but pecans were fine too. I didn't really notice the meat or cheese but they added a good undertone. I actually put the meat in with the garlic, as I find sauteing it first releases nice hammy flavors into the dish. The mixture of green and purply-red was fine too.
What didn't: I used an almost-too small skillet. Greens are large until they cook down. That's about it, really.
Will I make it again? Absolutely. More of a PITA than my usual "wash greens, chop, saute" but a nice change.
What I'm reading: Jim Butcher, Proven Guilty
