Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.
Ingredients:
1 large bunch kale rapini, trimmed of tough stalks and torn into large pieces
2 teaspoons olive oil
1 leek, coarsely chopped
2 cloves garlic, sliced
Method:
1. In a large pot, bring water to a boil. Add the kale rapini and cook about 3 minutes or until just soft.
2. Meanwhile, heat a sauté pan over medium heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic softens, about 2 minutes; do not brown. Add leeks and sauté until soft, about 3 minutes.
3. Drain the rapini, removing excess water. Add to the pan and season with salt and pepper to taste. Cook about 2 minutes to allow flavors to combine. Serve immediately.
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Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large bunch kale rapini
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the rapini into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove kale rapini greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variation: This dish is also delightful with the addition of ¼ cup raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.
Ingredients:
1 large red kale raab, greens removed of any tough stems
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the kale into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove the greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variations: This dish is also delightful with the addition of ¼ cup golden raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.
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Sautéed Kale with Garlic and Vinegar
Tossed with just a hint of garlic and vinegar, this Vitamin K-rich dish is sublime served with pasta. (Hint: This basic method works equally well for all leafy greens!)
Ingredients:
1 bunch kale
2 cloves garlic
3 tablespoons olive oil
1-2 tablespoons red wine vinegar
Sea salt and fresh ground pepper to taste
Method:
1. Strip kale leaves off their stems and cut away and discard the tough midribs. Chop kale coarsely and wash in water. Drain well, but do not spin dry.
2. Heat a large sauté pan and add olive and enough kale to cover the bottom of the pan. Allow greens to wilt down before adding more. When all the kale has been added, season with salt and pepper, stir in the garlic, and cover the pan. (The greens will take anywhere from a few to 15 minutes to cook, depending on their maturity.)
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Sauteed Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Ingredients:
1 pound braising greens, washed and trimmed of tough stalks
3 baby leeks, white and light green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish
Method:
1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.
2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in braising greens, sautéing until slightly wilted.
3. Arrange greens and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.
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Campanelle Pasta with Basil-Nettle Pesto
Tossed with sautéed leeks and fragrant garlic, this pasta is bright and fresh for spring.
Ingredients:
1 pound Lagana Foods campanelle pasta
F&L basil-nettle pesto
1 leek, trimmed of tough ends, with white and light green parts chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
½ cup Grana-style cheese, for serving
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until campanelle is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Meanwhile, heat olive oil in a skillet over medium heat. Once warm, add the leeks and garlic, tossing to coat with oil. Season with salt and pepper, then cover and sweat until leeks are tender and garlic is fragrant, about 4-5 minutes.
3. Add drained pasta to the skillet with the leeks and garlic, then toss with butter and basil-nettle pesto. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
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Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt
Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.
2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.
3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.
5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.
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Braised Asian Greens
These tender greens are a great side dish.
Ingredients:
1 pound braising greens, such as this week’s Asian mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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