CHARRED GREENS WITH CITRUS VINAIGRETTE
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
- Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
- In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
- Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
- Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
SPICY POTATO GRATIN
Who doesn't love cheesy baked potato casseroles? This version spices things up a bit by using smoky chipotles in adobo sauce and fragrant Gruyere in the cheese sauce. Because a crunchy topping is just about mandatory, I sprinkle the whole thing with crispy panko bread crumbs. A mandoline will make quick work of slicing the potatoes.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
- In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
- Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
COOKED GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
- Check seasoning and serve.
GREEK GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
WINTER GREENS GRATIN
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Leafy Green Side Bake Christmas Thanksgiving Casserole/Gratin Parmesan Kale Winter Mustard Greens Christmas Eve Shallot Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
- Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
- Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
- Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
- Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.
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- In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.
- Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
- Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.
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