Monday, August 31, 2009

Sauteed Greens with Roasted Garlic Vinaigrette

I was SO PROUD of myself today!!! I have often made greens (kale, chard, etc.) to much groaning and frowning from my dear husband. Honestly, I can't blame him--they had always been kind of bitter and difficult to eat before. (Notice I have not until today posted a recipe for bitter greens!) Well, I am giving myself a nice pat on the back today because I made a pan of really truly delicious swiss chard today and am excited to share the recipe with you! I made this recipe alongside my Coffee-Ancho Pork Tenderloin Over Carrot Puree and it worked wonderfully. This vinaigrette recipe will make much more than you will use for the greens, so save it and put it over chicken, pork, salmon, or even a cold whole-wheat pasta. Enjoy!

2 bunches swiss chard (can use any bitter green), thick stems removed and then sliced thinly into strips
1 teaspoon canola oil
beef broth (1/4 cup or less)

Sauteed Greens

1. Put pan over high heat with oil.

2. When oil is hot, add greens, a pinch of salt, and a few grinds of pepper. Toss the greens every 30 seconds or so, for about 3 minutes to get some nice color on them.

3. Turn heat to low, add broth, and cover. Leave for 10 minutes.

4. Take cover off. If broth is not fully evaporated, turn heat up to medium and cook till they are dry.

5. Serve with Roasted Garlic Vinaigrette.

Roasted Garlic Vinaigrette

1 head garlic
oil (any sort)
2 Tablespoon red wine vinegar
3 Tablespoons canola oil

1. Preheat oven to 400 degrees.

2. Slice top off head of garlic (discard top bit), drizzle with oil (any), sprinkle with salt, and wrap in aluminum foil. Put in oven and let roast 45 minutes or until all the cloves are soft. Let sit until cool enough to handle.

3. Squeeze all of the garlic out of the cloves into a small tupperware. Mash with a fork. Add 1 Tablespoon red wine vinaigrette (gives a pink color--if you don't want that, use white wine/champagne/apple cider vinegar) and a pinch of salt. Continue mashing with fork until the garlic is no longer in chunks but is incorporated into the liquid. Add 1 Tablespoon canola oil. Cover and shake until emulsified.

Printable version here.