LAMB FRICASSEE: GREEK STYLE LAMB & GREENS IN AVGOLEMONO SAUCE
Provided by Dimitra Khan
Number Of Ingredients 11
Steps:
- A traditional Greek dish made with lamb and greens in a refreshing lemon sauce.
- Season the meat on both sides with salt and pepper.
- Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
- Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
- Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
- Cover the meat with water and bring to a boil.
- Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
- Wash, dry, and coarsely chop the greens.
- Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
- Taste and add more salt and pepper if desired.
- Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
- Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
- Pour the sauce into the pot and mix to distribute.
- Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
- Enjoy!
DANDELION OR CHARD COLCANNON
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don't want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which, Jennifer McLagan writes in her book "Bitter," is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don't peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 40m
Yield About 4 cups, serving 6
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
- Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
DANDELION GREENS
Steps:
- Heat olive oil in a sauté pan. Add ramp stalks and sweat until tender, about 3 minutes. Add raisins and pine nuts.
- When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted. Add ramp leaves and cook till limp.
- Stir in vinegar and cook for 30 seconds. Season with salt and pepper. Serve with salmon.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 3 grams
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