Tuesday, June 29, 2010

Greens, Greens, Greens!

It is that time of the summer when the early crops in the midwest consist of mainly greens! I received a large quantity of greens in my weekly CSA box including lettuce, arugula, waido(a variety of Mizuna), Chard, Bok Choy and Curly Kale. We have made a few salads with the lettuce, arugula and some of the waido, but last night it was time to saute up the remaining greens. My family doesn’t mind their greens, they just complain that they can be bitter, so I try to add other veggies and flavors to my sauté pan to offset the bitterness. So, here was my creation for the evening.


Olive Oil
1/2 head Bok Choy
1/2 head Waido
4 large leaves Swiss Chard
6-8 leaves Curly Kale
6-8 Green Onions
4-5 Crimini Mushrooms
2 Garlic Cloves
1 T Malt Vinegar
2 t real maple syrup

I started by trimming the bok choy, waido and chard leaves from the stems.  I then chopped the stems along with some green onions. I removed the stems from the curly Kale as well, but these were too tough for the pan, so I discarded them. I then tore the greens into smaller, bite-sized pieces.

I  sautéed the stems and green onions in about 1 T olive oil.  After about 5 minutes I added the sliced mushrooms and cooked an additional 3-4 minutes.  Then I added the minced garlic and cooked 1 minute. I added the greens and continued to stir until they were wilted.

The final touch was to whisk together the vinegar and maple syrup and drizzle it over the greens and serve.  This dressing came from a recipe I found on The Bitten Word Blog. They published a recipe for Quick Sautéed Collard Ribbons from Fine Cooking(June/July2010) which includes this dressing.

The dish turned out great, with very little bitterness. Adding onions and mushrooms provided texture and the dressing at the end mellowed the greens.

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