Bottom Of The Jar Jam Vinaigrette With Chopped Greens Recipes

SMOKED TURKEY BRAISED GREENS

Smoked Turkey Braised Greens image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/2 pound thick cut deli sliced smoked turkey, diced
1 medium onion, chopped
8 cups mixed dark greens: dandelion, mustard, chard, kale - cook's choice, coarsely chopped
Salt and pepper
2 tablespoons cider vinegar, 2 good splashes
2 teaspoons sugar
A few dashes hot sauce
1 to 1 1/2 cups beer or chicken stock

Steps:

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. When butter melts into extra-virgin olive oil, add smoked turkey and caramelize meat, a couple of minutes on each side. Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper. Cook and toss the greens a minute or 2 more then add the vinegar - lean back - sugar and hot sauce. Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid. Reduce heat to medium low. Simmer greens 10 to 15 minutes until no longer bitter.

BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS

Bottom of the Jar Jam Vinaigrette with Chopped Greens image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 rounded tablespoon orange marmalade, seedless raspberry, grape or strawberry jam or jelly - scrape the bottom of the jar
2 teaspoons Dijon or spicy mustard
2 tablespoons white wine vinegar or juice of 1 lemon
1/4 cup extra-virgin olive oil
8 cups chopped greens and any vegetables you have on hand
Salt and freshly ground black pepper

Steps:

To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.

BRAISED MUSTARD GREENS

Braised Mustard Greens image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth

Steps:

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

VEGETABLE SOUP WITH MIXED GREENS

Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

Steps:

Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
Cool completely and store in the refrigerator for a make-ahead meal.
To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

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