Get your Greens
Growing up in the southern, well really southwestern, region of the United States, one would assume that I came out of my mother's womb loving greens of all kinds. Let me assure you that I did not. I did not develop a taste for greens until I reached adulthood and then I am still not fond of all of them, particularly mustard greens and dandelion leaves.
In the past several years I have found that I love Swiss chard and kale. These are great winter greens. They are quite versatile and can be served many different ways such as in a salad, or soup, or simply sauteed.
Last Saturday morning as I was having my second cup of coffee I picked up the Off Duty section of the Wall Street Journal. On the first page of the section was a big picture of greens with the bold title "A Guide To Loving Winter Greens". On the next page, the article continued with eight recipes with winter greens as the centerpiece. Here is the link...A Guide To Loving Winter Greens
After running errands Saturday afternoon I stopped at the grocery and picked a bunch of beautiful red Swiss chard and and equally beautiful fillet of salmon. I was going to make my own version of greens. Here's what I did.
I gave the Swiss chard a good washing and cut away the ribs. I stacked the leaves, rolled them into a cigar shape, and cut into chiffonades.
Next I sliced a couple of shallots into rings. I had about 3/4 cup, but you can add more or less based on your tastes. I also minced up a couple of small cloves of garlic.
I heated a saute pan over medium high heat and added a couple of tablespoons of olive oil. Once the oil was hot I added the shallots and cooked for several minutes, until softened and beginning to brown. I then added the garlic and stirred a few more minutes, making certain that the garlic did not burn.
Once I was happy with the way the shallots looked I added the Swiss chard, a dash of salt, and a pinch of freshly ground black pepper. I gave it a couple of stirs and then reduced my heat to medium. Within minutes it began to wilt and reduce in volume. I gave them an occasional stir. It took about 7 or 8 minutes to reach it's "finished" stage. I then gave it a splash of white balsamic vinegar to brighten up the flavors.
While the chard was cooking, I quickly pan sauteed a salmon fillet. I seasoned it lightly with salt and pepper and then finished it over a medium to medium-high heat.
mounded the chard in a bowl and topped with a piece of salmon. The flavors of the sauteed chard with the lightly seasoned salmon were a perfect match. And not to mention perfectly easy!
So, how are you going to 'get your greens'? I'd love hear how you prepare them!
In the past several years I have found that I love Swiss chard and kale. These are great winter greens. They are quite versatile and can be served many different ways such as in a salad, or soup, or simply sauteed.
Last Saturday morning as I was having my second cup of coffee I picked up the Off Duty section of the Wall Street Journal. On the first page of the section was a big picture of greens with the bold title "A Guide To Loving Winter Greens". On the next page, the article continued with eight recipes with winter greens as the centerpiece. Here is the link...A Guide To Loving Winter Greens
After running errands Saturday afternoon I stopped at the grocery and picked a bunch of beautiful red Swiss chard and and equally beautiful fillet of salmon. I was going to make my own version of greens. Here's what I did.
I gave the Swiss chard a good washing and cut away the ribs. I stacked the leaves, rolled them into a cigar shape, and cut into chiffonades.
Next I sliced a couple of shallots into rings. I had about 3/4 cup, but you can add more or less based on your tastes. I also minced up a couple of small cloves of garlic.
I heated a saute pan over medium high heat and added a couple of tablespoons of olive oil. Once the oil was hot I added the shallots and cooked for several minutes, until softened and beginning to brown. I then added the garlic and stirred a few more minutes, making certain that the garlic did not burn.
Once I was happy with the way the shallots looked I added the Swiss chard, a dash of salt, and a pinch of freshly ground black pepper. I gave it a couple of stirs and then reduced my heat to medium. Within minutes it began to wilt and reduce in volume. I gave them an occasional stir. It took about 7 or 8 minutes to reach it's "finished" stage. I then gave it a splash of white balsamic vinegar to brighten up the flavors.
While the chard was cooking, I quickly pan sauteed a salmon fillet. I seasoned it lightly with salt and pepper and then finished it over a medium to medium-high heat.
mounded the chard in a bowl and topped with a piece of salmon. The flavors of the sauteed chard with the lightly seasoned salmon were a perfect match. And not to mention perfectly easy!
So, how are you going to 'get your greens'? I'd love hear how you prepare them!
Very simple very elegant! I love it!
ReplyDeleteYou know, I'm not sure if I've ever had Swiss Chard but being a 'green lovin' girl' I'd be up for trying them. Love the simple elegance of this meal, salmon always looks a picture with greens.
ReplyDeleteLove chard and collards. For both, I sautee garlic in olive oil, throw in chopped greens, add a slosh of white wine and salt and pepper to taste. Awesome topped with parmesan and walnuts!
ReplyDelete