Holland Farmer’s
Market
2010 Chef’s Series Demonstrations
Demonstration on GREENS done by Pat Eldean and Chef
Matt Kearby
on
Sat. June 26. This is 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
-
Most are available year
around
-
Very nutritious, many
are
cruciferous
-
Very flavorful, each
having its own
personality
-
A great accompaniment
to any
dish
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*I can’t think of
anything savory that
doesn’t go with
greens!
-
And if you have a
garden, they’re easy to
grow.
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Cooking
Tips:
-
Always wash greens
under running water
until free of sand and
debris, then dry on
towels. The bucket
method works well
too.
-
Cook plain or with
aromatics i.e. garlic,
onion, fresh herbs or
even
bacon.
-
Basic seasoning,
Salt, Pepper
and Acid
(citrus juice or
vinegar)
-
Always season just
before
serving.
-
Garnish with toasted
nuts, seeds or cooked
beans
(legumes.)
-
Use in soups to add
texture and color
(traditional for
gumbo.)
-
Hearty greens are great
for
canning.
-
Use hearty greens as
wraps for your stuffed
pepper
recipe.
-
The perfect side dish
(easy to customize and
complement your main
course.)
-
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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