05
Nov
13

Thanksgiving Greens

Thanksgiving Greens
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NOTE : The extra effort taken to blanch the stems and the kale, is well worth it, so don’t skip this step. The greens end up silky soft, and the chard stems add wonderful color, texture and sweetness. For even more dimension, within the last minute of cooking, you can add toasted pine nuts or almonds and/or golden raisins that have been soaked in warm water or stock to soften and plump. Another good addition is chopped cooked bacon or cooked bits of ham.

Ingredients :
2 bunches rainbow chard
2 bunches kale
2 Tbl oil
2 garlic cloves, peeled and finely chopped
Salt and Pepper to taste
Directions :
1. Wash greens very well. Remove chard stems and slice them about 1/2 inch thick slices and set aside. Chop chard greens and set aside. Remove kale stems and discard. Chop kale greens and set aside.
2. Blanch chard stems (blanch by dropping them into salted, rapidly boiling water and boiling until crisp tender). Remove with a slotted spoon, and spread on to a parchment lined sheet pan to cool. Blanch kale leaves until slightly tender, drain and spread on a separate parchment lined baking sheet to cool slightly. Do not blanch the chard, it is less hearty, so don’t need the extra cooking.
3. Heat oil in two large saute pans over medium heat (1 Tbl each pan). Add garlic to both pans and cool about 1 minute, or until soft and fragrant but not colored. Add about a quarter of the chard leaves and kale to each pan. Cook about 5 minutes, tossing frequently with tongs until softening and wilted. Season with salt and pepper. Add the rest of the greens and cook on medium low heat stirring often until very silky and soft, about another 15-20 minutes. Add chard stems, toss and cook until they are heated through. Season once more with salt and pepper.
4. At this point, you can cook the greens for another couple minutes and then serve, or you can remove them from the pans and spread them on a parchment lined baking sheet to cool. They can sit like this at room temp for up to 4 hours. They will then simply need to be finished, by tossing them in a saute pan over medium heat for about 5 minutes right before serving.
Serves 6-8
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