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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. And I know that my husband, for one, is extremely happy with the leftovers we get to take home. :) He really enjoyed these greens. Ingredients:
1/2 lb thick slab bacon, in tiny dice (recipe calls for brunoise cut=1/8” cube) |
4 large shallots, minced |
10 garlic cloves, minced |
2 bunches beet leaves, cut into large chiffonade |
1 large escarole, cut into large chiffonade |
1 large red swiss chard, cut into large chiffonade |
2 bunches tuscan kale, cut into large chiffonade |
kosher salt |
fresh ground black pepper, to taste |
1/4 cup red wine vinegar |
Directions:
1. Brown bacon until crisp in a large pan and set aside, reserving the bacon fat in the pan.
2. Saute the shallots in the bacon fat until translucent.
3. Add garlic and sauté until aromatic.
4. Add the greens and sauté, stirring/turning often, until wilted.
5. Season with salt, pepper, and vinegar.
6. Toss with bacon and serve.
7. Substitutions: one of the greens in the above ingredient list, I’m not sure which, was substituted with Savoy cabbage when we made the dish.
8. Definition: from the Epicurious Food Dictionary – chiffonade, [shihf-uh-NAHD, shihf-uh-NAYD]; literally translated, this French phrase means made of rags - culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups; (Julesong note: cut the thick main vein from the leaves, stack them, roll them lengthwise, then cut the thin strips from the ends).
9. Note: this makes a large batch of greens, so you’ll need a very large pan or wok to cook them in, and they might be a bit tricky to turn in the pan so that heat reaches them all – a smaller, reduced serving amount would be much easier to cook; or, if you want to make the full amount, you can try two pans or sauté it in batches.
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