Sauteéd 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.
Spring Color Recipes
Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.
Here are a few recipe ideas for the week:
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Baby Red Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.
Scorzonera Fritters
These delightful, Italian-style fritters make a wonderful appetizer, or just serve alongside a green salad to make it a full meal.
Ingredients:
4 Scorzonera roots, trimmed of greens
2 teaspoons fresh thyme
2 tablespoons butter
1 egg, lightly beaten
3 tablespoons fresh breadcrumbs
2 tablespoons grated Grana-style cheese
1 clove garlic, minced
3 tablespoons fresh parsley, chopped
¼ cup polenta
Sea salt and fresh ground pepper
Olive oil (for frying)
Lemon wedges (for serving)
Method:
1. Wash and scrub Scorzonera, then peel off skin with a vegetable peeler. Grate Scorzonera into a large bowl using a box grater. (You should have about 1½ cups once grated.) Place a large frying pan over medium heat and add butter to melt. Add in grated Scorzonera and thyme. Stir and fry until Scorzonera has softened, about 15 minutes, and then remove from heat.
2. In a bowl, combine Scorzonera, egg, breadcrumbs, Grana cheese, parsley and garlic, then season generously with salt and pepper. Divide mixture into 6-8 even patties (each about the size of a crab cake).
3. Place the polenta in a bowl, then dip each patty into the polenta and coat on both sides. Place pan back on medium heat and add enough olive oil to coat, Fry the fritters until golden, about 4-5 minutes per side. Transfer to paper-towel lined plate to drain, then serve warm with lemon wedges on the side.
