Good Recipes from Friendly Eaters
Sautéed Mustard Greens
1/2 tablespoon vegetable oil
2 garlic cloves, minced
1 bunch mustard greens, washed, trimmed and blanched
1/4 teaspoon salt
Coarsely ground black pepper
2 slices bacon, cooked and crumbled
1/2 cup reduced-sodium chicken broth
Heat oil over low heat in a large skillet. Add garlic and sauté 30 seconds. Add mustard greens, salt and pepper. Sauté 3 minutes. Add bacon and broth; simmer
| Print article | This entry was posted by Danielle on April 14, 2010 at 6:21 am, and is filed under Appetizer, Snack. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
No comments yet.
No trackbacks yet.
Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese
about 5 days ago - No comments
1 tablespoon olive oil 3 large onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoon salt 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed 1 lb parsnips, peeled and cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth, heated 1/4 cup crumbled blue cheese 3 tablespoons fresh thyme, chopped
Pasta with Collard Greens and Tomato Sauce
about 2 weeks ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
Hearty Black Bean Stew with Winter Vegetables
about 2 weeks ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Red Cabbage and Orzo Soup
about 3 weeks ago - No comments
3/4 cup chopped red cabbage 1 tablespoon olive oil 1 1/2 cups chicken broth 3 tablespoons orzo (rice-shaped pasta) 1 teaspoon soy sauce 4 thin lemon slices 1 tablespoon thinly sliced scallion greens In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and
Vegan Broccoli Spigarello
about 4 weeks ago - No comments
Salt 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons minced garlic pinch of chili flakes. Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add
Dish of the Week: Broccoli Spigarello and Sausages
about 4 weeks ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
Sautéed Cauliflower & Grape Tomatoes
about 1 month ago - No comments
2 tablespoons chopped pancetta 2 tablespoons extra-virgin olive oil, divided 4 cups cauliflower florets (from 1 medium head) 2 tablespoons water 2 teaspoons red-wine vinegar 1 cup grape tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 anchovy fillets, minced (optional) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Cook pancetta in
Baby Turnip Ragout
about 1 month ago - No comments
2 leeks, white and light green parts only, cleaned & sliced 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 bunch baby turnips, with greens* salt freshly ground black pepper 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil 1 tablespoon unsalted butter * turnips peeled and cut
Roasted Lemon Sunchokes
about 1 month ago - No comments
1 pound sunchokes, scrubbed 1 tablespoon olive oil 1 lemon, scrubbed and cut into sixths 1 clove garlic, roughly chopped Salt and pepper to taste Fresh thyme or rosemary for optional garnish Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the
Creamy Fettuccini with Brussels Sprouts and Mushrooms
about 2 months ago - No comments
12 ounces whole-wheat fettuccine 1 tablespoon extra-virgin olive oil 4 cups sliced mixed mushrooms 1 lb thinly sliced Brussels sprouts 1 tablespoon minced garlic 1/2 cup dry sherry, or 2 tablespoons sherry vinegar 2 cups low-fat milk 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup finely shredded Asiago cheese,
