Marthas Sandwich With Bitter Greens Recipes

PARMESAN FRIED EGGS WITH BITTER GREENS

Steps:

• Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg.
• Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

PASTA WITH CARAMELIZED ONIONS AND BITTER GREENS

Steps:

• Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
• Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
• Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.

PASTA WITH GRILLED SARDINES AND BITTER GREENS

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat oil and butter in a large, heavy, straight-sided skillet over medium-high heat. Add shallots and cook, stirring, until well browned, about 5 minutes. Reduce heat to low; continue to cook, stirring occasionally until very soft, about 5 minutes. Season with salt, pepper, and red-pepper flakes.
• Add dandelion greens and saute until just beginning to wilt, about 3 minutes. Add frisee and cook until wilted, about 5 minutes. Add chicken broth and bring to a simmer. Cook until greens are tender.
• Heat grill pan over medium-high heat and brush with oil. Drizzle sardines with lemon juice. Season sardines with salt and pepper. Cook 3 minutes per side and transfer to a cutting board. Fillet the sardines, discarding bones; set aside.
• Add pasta to boiling water until al dente, then drain, reserving some of the cooking water. Add pasta to the greens mixture and gently stir in lemon zest, parmesan, and sardine fillets. Season with salt and pepper. Stir in enough of the reserved cooking water to form a sauce. Serve immediately with additional lemon zest, cheese, and a drizzle of olive oil.

MARTHA'S SANDWICH WITH BITTER GREENS

Steps:

• Wash greens and shred by hand; remove and discard any tough stems. Place in a small microwavable bowl and season with salt. Microwave on high until wilted, about 30 seconds; remove from bowl and set aside.
• To the same bowl, add oil and garlic. Microwave on high until garlic is softened, add wilted greens.
• Meanwhile, lightly butter bread, top bread with greens. Place cheese over greens. Season with salt, pepper, and Saison. Transfer to a brown paper bag, and place in microwave. Microwave on high for 1 minute. Remove; serve immediately.

HONEYCRISP APPLE, CHEDDAR, BACON AND BITTER GREENS SANDWICH

Steps:

• Preheat a griddle over medium-high heat.
• Lay the bacon strips on the griddle. Cook the bacon until browned and crisp. Drain the bacon on paper towels and reserve the bacon fat.
• To build your grilled cheese, place 1/4 cup of the cheese on the bottom of a slice of bread. Top with 2 slices bacon, 4 slices apple, some arugula, 1/4 cup more of the cheese and another slice of bread. Repeat with the remaining ingredients.
• Spread each side of the sandwich with some of the butter. Griddle until the bread is toasted, golden brown and delicious, 2 to 3 minutes on each side. Cut each sandwich into 4 pieces and serve.

BITTER GREENS WITH ANCHOVIES AND BREADCRUMBS

Steps:

• Heat 2 tablespoons oil in a small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl. Stir in cheese; season with salt and pepper. Wipe skillet clean.
• With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining 1/4 cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely.
• Toss dressing with fennel and celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately.

SAUTEED TOFU WITH BITTER GREENS

Steps:

• Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
• In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
• Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.