Calabrese Mustard Greens
Recipe By :Michael Chiarello
Serving Size : 8
Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
6 pounds mustard greens -- or chicory, stems discarded
1/2 cup extra virgin olive oil -- plus 1 tablespoon
5 large garlic cloves -- thinly sliced
1 1/2 teaspoons crushed red pepper
Salt and freshly ground black pepper
1/4 cup red wine vinegar -- plus 1 tablespoon
Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens.
In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and stir well. Cover and cook, stirring occasionally, until the greens are heated through, about 8 minutes. Season with salt and pepper. Transfer the greens to a large bowl and let cool to room temperature.
Stir in the vinegar and serve.
Serves 8
MAKE AHEAD The cooked greens can be refrigerated overnight. Serve lightly chilled.
Cuisine: "Italian"
Source: "Food & Wine, Oct 2010"
S(Formatted by Chupa Babi): "April 2013"
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Per Serving (excluding unknown items): 212 Calories; 14g Fat (54.1%
calories from fat); 9g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 86mg Sodium
Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
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