serves 4-6
4-6 slices bacon, chopped
2 tablespoons flour
1 1/2 cups milk
2 tablespoons minced shallot or onion (optional)
1 bay leaf (optional)
6 black peppercorns (optional)
1 large bunch of winter greens such as kale or beet greens
canola or olive oil or butter, for cooking
1 onion, chopped
1/2 cup heavy cream
2 garlic cloves, minced
pinch red chili flakes
salt and freshly ground black pepper
In a large, heavy skillet, cook the bacon until crisp; remove with a slotted spoon and set aside. Whisk the flour into the bacon drippings. Whisk in the milk and if you
like, the shallot, bay leaf and peppercorns. Bring to a boil, whisking
often. Let simmer for a few minutes and then pour it into a bowl to set
aside. If you added the flavour bits, you’ll need to pour it through a
sieve to get rid of them. Wipe out the pan. Roughly chop the greens, ditching the tough ribs. Heat a drizzle of oil and/or butter in the pan and sauté the onion
for 5 minutes, until soft and starting to turn golden. Add the kale (or
other greens) and cook until it starts to wilt; add the garlic,
béchamel, cream and chili flakes and stir to coat; cover and cook for
5-7 minutes, until the greens are tender. Season with salt and pepper
and serve with the bacon scattered on top.
bacon recipe courtesy of: Dinner with Julie, February 25, 2012
Showing posts with label beet greens. Show all posts
Showing posts with label beet greens. Show all posts
Sunday, June 02, 2013
Monday, September 26, 2011
2332. BEET GREEN and BACON GARLICKY MASHED POTATOES
serves 2 hungry people as a main and 4-6 as a side
1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper
In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.
While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.
In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.
Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.
bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009
1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper
In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.
While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.
In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.
Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.
bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009
Tuesday, August 30, 2011
2305. CHIPOTLE BEET GREENS and BACON SCRAMBLE
makes two servings
4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste
Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.
bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011
4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste
Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.
bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011
Wednesday, December 01, 2010
2033. SKILLET GREENS with BACON and FETA
serves 1 or 2
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010
Monday, October 25, 2010
1996. BEET GREEN and BACON SALAD
serves four
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.
bacon recipe courtesy of: Green Seed Co-op, Saginaw, Michigan
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 tablespoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.
bacon recipe courtesy of: Green Seed Co-op, Saginaw, Michigan
Monday, October 19, 2009
1624. RAINBOW CHARD, BACON and COMTE QUICHE
makes eight servings
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
Thursday, June 18, 2009
1501. SAUTEED BEET and TURNIP GREENS with BACON and LEGUMES
bunch of fresh beet greens
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth
Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.
Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.
Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.
bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth
Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.
Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.
Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.
bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York
Wednesday, December 26, 2007
960. SAUTEED BEET GREENS with MESQUITE BACON and CANDIED PECANS
yields 12 portions
1 lb. mesquite smoked bacon, diced and fried until fairly crisp (Reserve 1/2 the rendered grease to cook the greens in)
5 large bunches of beet greens, stems removed, well washed and cut into 1" thick strips
3 tablespoons raspberry vinegar
1 tablespoon garlic, crushed
1/2 cup chicken stock
2 cups whole candied pecans
salt and pepper to taste
Sauté the garlic and beet greens in the bacon fat, coating well. Add the chicken stock and cover with a lid for about 2 minutes until the greens are well wilted, then toss well adding the raspberry vinegar, the crisp bacon and the candied pecans. Place in a serving bowl and serve hot.
Candied Pecans
yields 2 cups
2 1/2 cup water
2 1/2 cup sugar
2 cup whole shelled pecans
Bring the water and the sugar to a rolling boil for 2 minutes. Toss the nuts into this syrup and bring back to a boil for 1 minute. Drain the nuts well and spread on a sheet pan lined with parchment paper and sprinkled with granulated sugar. Sprinkle more sugar on the nuts and let dry for 2 to 3 hours.
courtesy of: Janos Wilder, Janos Restaurant and J BAR, 3770 East Sunrise Street, Tucson Arizona 85718, (520) 615-6100 / adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989
1 lb. mesquite smoked bacon, diced and fried until fairly crisp (Reserve 1/2 the rendered grease to cook the greens in)
5 large bunches of beet greens, stems removed, well washed and cut into 1" thick strips
3 tablespoons raspberry vinegar
1 tablespoon garlic, crushed
1/2 cup chicken stock
2 cups whole candied pecans
salt and pepper to taste
Sauté the garlic and beet greens in the bacon fat, coating well. Add the chicken stock and cover with a lid for about 2 minutes until the greens are well wilted, then toss well adding the raspberry vinegar, the crisp bacon and the candied pecans. Place in a serving bowl and serve hot.
Candied Pecans
yields 2 cups
2 1/2 cup water
2 1/2 cup sugar
2 cup whole shelled pecans
Bring the water and the sugar to a rolling boil for 2 minutes. Toss the nuts into this syrup and bring back to a boil for 1 minute. Drain the nuts well and spread on a sheet pan lined with parchment paper and sprinkled with granulated sugar. Sprinkle more sugar on the nuts and let dry for 2 to 3 hours.
courtesy of: Janos Wilder, Janos Restaurant and J BAR, 3770 East Sunrise Street, Tucson Arizona 85718, (520) 615-6100 / adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989
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