Other

Late-Summer-Greens Sauté


Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup thinly sliced shallots
  • 1 teaspoon crushed red pepper flakes
  • 1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
  • 1/4 cup apple cider vinegar
  • 3 tablespoons unsalted butter
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in vinegar. Add butter; toss until melted. Season with salt and pepper.

Recipe by Ashley Christensen of Poole s Diner in Raleigh NC,

Nutritional Content

One serving contains: Calories (kcal) 146.5 %Calories from Fat 71.3 Fat (g) 11.6 Saturated Fat (g) 3.7 Cholesterol (mg) 11.3 Carbohydrates (g) 9.6 Dietary Fiber (g) 1.3 Total Sugars (g) 2.2 Net Carbs (g) 8.4 Protein (g) 2.6 Sodium (mg) 52.2Reviews Section

Caldo Verde (Portuguese Sausage and Greens Soup)

It is late in September and I haven’t posted for you guys in weeks! Back-to-school is a challenging time, and this year my college teaching career has taken a turn for the better and busier (tenure track, presentations, grant-writing, event-planning AND a new edition of the textbook), so I have been all-in at the college and all out of commission in the food-writing biz.

But that doesn’t mean I have been ordering take-away dinners. I just haven’t been narrating our every meal! (And I haven’t been doing much new stuff either, but sticking to my tried-and-true reliable recipes.)

Andouille sausage is not, perhaps the most traditional choice, but it works!

However, a good price on some D‘Artagnan andouille sausage at Fairway Market and armfuls of late summer greens from Restoration Farm CSA and a kicking homemade beef stock in the freezer assembled themselves in my head into a delicious soup for the cool early fall air. When I say assembled themselves, I mean it: this is an easy-peasy soup that doesn’t take much effort.

I will post more in the coming days, I hope I have a few Edible Long Island articles to catch you up on as well!

A delicious soup for a cool day when you want a soup that warms but doesn’t overstuff you

Caldo verde (Portuguese green soup with sausage)

2 generous tablespoons extra virgin olive oil

6 oz andouille (or other spicy, robust sausage), sliced in ¼ rounds

1 Cup onion, diced fine

2 Tbs garlic, minced

6 Cups sturdy, leafy greens (kale, collards, escarole, chard, beet greens), cleaned and torn into largish pieces

2 Cups potatoes, cubed

6-8 cups cooking liquid at least four Cups being a good, flavorsome, low-salt stock

Salt and pepper to taste

Heat the oil in your soup pot until rippling. Add sausage and lower heat to medium. Cook sausage until browned and remove to a plate, setting aside for later.

To the seasoned oil, add the onions and garlic and sauté at medium-low until translucent and tender (the longer the better). Add your leafy greens and wilt briefly. Then add potatoes and cooking liquid. Bring to a boil, then simmer until greens and potato are tender (15-20 minutes). (some people mash or put the broth into the food processor at this point I don’t, but might start to convince the little guy it is pesto soup?) Return sausage to the pot, warm for five minutes and serve in bowls with crusty bread.


It is late in September and I haven’t posted for you guys in weeks! Back-to-school is a challenging time, and this year my college teaching career has taken a turn for the better and busier (tenure track, presentations, grant-writing, event-planning AND a new edition of the textbook), so I have been all-in at the college and all out of commission in the food-writing biz.

But that doesn’t mean I have been ordering take-away dinners. I just haven’t been narrating our every meal! (And I haven’t been doing much new stuff either, but sticking to my tried-and-true reliable recipes.)

Andouille sausage is not, perhaps the most traditional choice, but it works!

However, a good price on some D‘Artagnan andouille sausage at Fairway Market and armfuls of late summer greens from Restoration Farm CSA and a kicking homemade beef stock in the freezer assembled themselves in my head into a delicious soup for the cool early fall air. When I say assembled themselves, I mean it: this is an easy-peasy soup that doesn’t take much effort.

I will post more in the coming days, I hope I have a few Edible Long Island articles to catch you up on as well!

A delicious soup for a cool day when you want a soup that warms but doesn’t overstuff you

Caldo verde (Portuguese green soup with sausage)

2 generous tablespoons extra virgin olive oil

6 oz andouille (or other spicy, robust sausage), sliced in ¼ rounds

1 Cup onion, diced fine

2 Tbs garlic, minced

6 Cups sturdy, leafy greens (kale, collards, escarole, chard, beet greens), cleaned and torn into largish pieces

2 Cups potatoes, cubed

6-8 cups cooking liquid at least four Cups being a good, flavorsome, low-salt stock

Salt and pepper to taste

Heat the oil in your soup pot until rippling. Add sausage and lower heat to medium. Cook sausage until browned and remove to a plate, setting aside for later.

To the seasoned oil, add the onions and garlic and sauté at medium-low until translucent and tender (the longer the better). Add your leafy greens and wilt briefly. Then add potatoes and cooking liquid. Bring to a boil, then simmer until greens and potato are tender (15-20 minutes). (some people mash or put the broth into the food processor at this point I don’t, but might start to convince the little guy it is pesto soup?) Return sausage to the pot, warm for five minutes and serve in bowls with crusty bread.


Saturday, September 24, 2011

(Rotisserie) Chicken Pot Pie with Puff Pastry

I have another confession to make. I am pretty much the rotisserie chicken queen. I often detour on the way home from work and pick up a couple of hot, $8.99 birds. I know it's not very domestic but it beats the hell out of a drive-through dinner and I use the carcasses to make stock. They're great for that, by the way.

In terms of making life easier, they are right up there with panty-hose and washing machines, if you ask me. You can't buy a chicken, heat up the oven and roast the bird for less than nine bucks. On a Friday night after a long week at work, we would be eating bologna sandwiches if there were no such thing as rotisserie chickens.

This recipe makes four, individual sized pies. They freeze and reheat really well. I like the pastry really brown so I defrost them on the counter and cover them with tinfoil to reheat so they don't burn.

3 large chicken breasts, (cooked)
16 -20 fresh, white mushrooms
3 Tbsp Butter
2 green onions
2 or three shallots
1/2 a red onion
4 - 6 cloves of fresh garlic
Sprigs of fresh thyme, sage, rosemary and parsley (YES. I changed the order on purpose.)
1 large carrot
1 large stalk of celery
6 slices of thick, smoked bacon
1 cup frozen peas (Or fresh garden peas if you are lucky enough to have them.)
1 1/2 cups of red wine
A pint of whole cream
1 package puff pastry

Chop the cooked chicken into large chunks and set aside. Soft fry the bacon in a large frying pan. Chop into large chunks and set aside on a paper towel to drain. Drain the bacon fat from the pan and add butter, red wine, roughly chopped mushrooms and garlic. Simmer until the mushrooms have absorbed almost all of the wine and are a deep, dark brown. Chop shallots and red onion into large chunks and brown them. (You can do this in the same pan but I usually brown the onions separately.)

In the meantime, slice the carrot, celery and green onions. Finely chop the herbs. (The ratio for the herbs is mostly to preference but I use more thyme, sage and parsley with a pinch of marjoram and rosemary.)

In a large saucepan, add all of the ingredients except the chicken. Bring to a gentle boil and let simmer for five or ten minutes to allow the flavours to combine. Gently stir in the chicken and pour mixture into four, oven-proof bowls.
lightly floured surface, roll out the puff pastry as per package instructions. (Until it's about the right size to cut into quarters and cover the bowls - you can turn one of your bowls upside down and cut around it if you want to be picky but I usually just eyeball it) Add puff pastry to the top of the bowls and place in a 400 degree oven until pastry is a rich, dark brown and filling is bubbly.


Watch the video: Es ist so lecker, dass ich es fast jeden Tag koche! Unglaubliches Hähnchenschenkel Rezept! (December 2021).