Holland Farmer’s Market
2010 Chef’s Series Demonstrations
Demonstration on GREENS
done by Pat Eldean and Chef Matt Kearby
on Sat. June 26, 2010. This was Pat's 4th year of
participating in
the Chef's Series Demonstrations at the Holland Farmer's
Market.
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Greens: Edible leaves of certain
plants
Leafy: Toss with olive oil and
seasoning
Arugula - Frisée - Watercress - Mâche
Tender:
Sauté quickly in fat (bacon, olive oil
etc.)
Beet - Chard - Dandelion - Escarole
Hearty:
Braise or Parboil and sauté or
roast
Turnip - Kale - Collard - Mustard
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Greens are:
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Very American! Why don’t
we eat more?
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Inexpensive, abundant and
always cheap
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Quick and easy to
prepare
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Most are available year
around
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Very nutritious, many are
cruciferous
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Very flavorful, each having
its own personality
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A great accompaniment to
any dish
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*I can’t think of anything
savory that doesn’t go with greens!
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And if you have a garden,
they’re easy to grow.
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Cooking Tips:
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Always wash greens under
running water until free of sand and debris, then dry on towels. The
bucket method works well too.
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Cook plain or with
aromatics i.e. garlic, onion, fresh herbs or even
bacon.
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Basic seasoning,
Salt, Pepper and Acid (citrus juice or
vinegar)
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Always season just before
serving.
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Garnish with toasted nuts,
seeds or cooked beans (legumes.)
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Use in soups to add
texture and color (traditional for
gumbo.)
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Hearty greens are great
for canning.
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Use hearty greens as wraps
for your stuffed pepper recipe.
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The perfect side dish
(easy to customize and complement your main
course.)
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Greens are simple food
with special flavors. Don't get
complicated.
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Warm Greens with Red
Potato,
Red Onion and Olives
Serves four
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½
lbs.
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Tender Greens (watercress or arugula)
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¾
cup
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Extra Virgin Olive Oil
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1
lbs.
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Red
Potato - slice, boil 10 minutes and drain
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1
ea.
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Small Red Onion - thinly sliced, soak in cold water, drain
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20
ea.
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Kalamata Olives with pits, pitted
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1
tbs.
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Red
Wine Vinegar
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1
tbs.
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Balsamic Vinegar
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| to taste |
Salt and Pepper |
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Place clean greens in a large mixing bowl. Heat
olive in a large skillet over high heat 1 minute. Add potatoes and onion and cook for about 5
minutes until lightly browned. Remove from heat. Add olives and vinegars and season with salt
and pepper. Pour potato mixture over greens; toss and let stand 2-3 minutes to soften greens,
then divide onto four plates and serve while still warm. Serve with extra olive oil, balsamic
vinegar and cracked pepper.
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Creamy Kale
Serves four
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½ lbs.
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Kale, chopped
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½ ea.
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Sweet Onion, diced
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1 tbs.
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Butter
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1
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Rosemary Sprig
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1
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Thyme Sprig
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1 cup
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Whipping Cream
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to taste
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Salt and Pepper
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Bring a large saucepan
almost full of water to a boil. Add greens and cook for 2 -3 minutes until just tender. Drain
and squeeze out excess water and reserve. In a large skillet, sweat onion in butter until
soft. Add rosemary and thyme sprigs with cream and cook over medium heat until cream has
reduced by half. Add reserved greens and continue to cook for 5 minutes until creamy in
consistency. Season with salt and pepper. Remove herb sprigs and serve immediately with your
favorite steak or pork chop.
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Simple Garlic Greens
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½ lbs.
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Swiss Chard or Escarole
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¼ cup
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Olive Oil
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2 tsp.
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Garlic, crushed and
minced
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to taste
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Salt and Pepper
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1 tbs.
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Butter (optional)
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Heat oil in a large skillet over high heat 1
minute. Add greens, cook 5-7 minutes until starting to soften. Add garlic, reduce heat to
medium and continue cooking 2-3 minutes until tender. Season with salt and pepper and stir in
butter and serve.
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