Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's "How to Cook Everything Vegetarian." It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.
1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Risotto con radicchio?
2 1/2 cups arborio rice (or pearled barley)?
1 head radicchio plus extra greens if desired?
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil?
5 Tbsp. unsalted butter?
6?7 cups vegetable broth?1 cup dry white wine (or red is great with the radicchio)
?1/2 cup freshly grated Italian Parmesan
Wash and slice the radicchio thinly. And greens if using.
In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them. Add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice. Add the wine and continue mixing until it is absorbed.
Add about 2 cups of hot broth and reduce the heat to medium-low. Stir frequently. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take some guesswork since every rice cooks differently.When the rice is almost cooked, mix in 2 Tbsp. Butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.?Serve the risotto and accompany it with extra Parmesan for the topping.
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Sauteed Escarole with Parmesan and Toasted Pine Nuts
From kalynskitchen.com this is a simple way to prepare your escarole.
1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste
Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)
Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.
Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.
Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.
Kale and Chive Mashed Potatoes
6 large potatoes, quartered
3 cups fresh kale, chopped
1/2 cup fresh chives, chopped
1/2 cup sour cream (optional)
1/4 to 1/2 cup Parmesan cheese, shredded
1/2 cup onions, chopped
4 cloves garlic, minced
3 tbsp olive oil
1/4 sea salt
1/4 black pepper
Bring a pot of water with potatoes in it, to a boil and boil for 30 minutes or until fork tender. Remove from heat and strain, then pour in a large bowl. Add kale, 1/4 cup sour cream, olive oil, garlic, salt and pepper into the bowl. Using the mixer, blend potato mixture on low/medium until creamy, but semi-chunky. Add the remaining sour cream and cheese and mix for another 2 minutes. Remove from mixer, then stir in chives and onions until well blended and creamy
Kale (or any Greens!) Quiche
Quiche is a great way to pack in greens in a tasty, healthy package and one that makes great leftovers and lunches.
One prepared pie crust
2 T olive oil
2 -3 leeks thinly sliced (or 1 onion, finely diced)
1 lb coarsely chopped greens (Kale, swiss chard leaves, beet greens, cabbage, leeks, etc.)
2 cloves of garlic
2 T. chopped fresh basil (1 1/2 t. dried)
2 tsp mustard powder
2 tsp thyme
1 t. salt
1/8 t. ground black pepper
pinch of red pepper (optional)
4-6 large eggs
1/2 C. plain, lowfat yogurt or milk
1 C grated Parmesan cheese (also good with a combination of goat cheese, gorgonzola, blue, or any other cheese you like really)
Preheat your oven to 375F.
Prepare your pie crust and place in pie plate. You can prebake your crust (but I don't).
Add olive oil to a large skillet and add the leeks or onion, cooking on low until they are soft --8-10 minutes.
Coarsely chop 1 pound of kale or whatever greens you are using and 2 cloves of garlic. Add to skillet, cooking until tender, about 8-10 minutes. Season with basil, mustard, thyme salt and ground black pepper. A pinch of ground red pepper is optional.
In a bowl combine eggs, slightly beaten, yogurt or milk, and cheese.
Add the kale mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
Bake at 375 until filling is golden and firm. About 45-60 minutes.
Serves 4 easily
Blueberry Rhubarb Bars
These bars are a special sweet treat. And they are flexible. You can use more rhubarb than blueberries, or other berries besides blue berries. You can even use all rhubarb. They do call for a fair amount of sugar, I cut back some (see below). You can sub in maple sugar if you have it on hand. You could sub in honey to sweeten the fruit part of the bars.
3 cups rhubarb cut in 1 inch pieces
3 cups blueberries
2 TB lemon juice
3/4 cup sugar (original recipe calls for 1 cup, or use 1/2 cup honey)
4 TB cornstarch (or tapioca works well too as a thickener)
1-½ cup all-purpose Flour
1-½ cup rolled oats (not Instant)
3/4 cup brown sugar (recipe calls for 1 cup)
¾ cups butter, softened
½ teaspoons baking soda
¼ teaspoons salt
Preheat oven to 350ºF.
Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.
In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.
While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.
When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.
Once mixture is thickened, pour over crust. Top with reserved crust mixture.
Bake at 350ºF for 30 minutes.