Thanks to Chef Caroline Wright for this recipe.
Check out her blog at www.Food52.com.
Mustard Greens + Paneer with Indian Spices
Serve with store-bought naan bread or cooked rice
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 8 ounces paneer* cheese, cut into 1-inch cubes, and fry until golden, 6 to 8 minutes; transfer to a plate.
Place 1/2 teaspoon garam masala, 1/2 teaspoon ground turmeric, and 1/4 teaspoon ground cayenne pepper in the skillet, and toast until fragrant, about 30 seconds. Add coarsely chopped leaves from 1 bunch mustard greens and cook, tossing occasionally, until wilted and tender, 5 to 7 minutes. Stir in the paneer and serve with the naan or rice.
*A fresh farmer-type cheese
spinach + paneer + curry powder + lemon juice
Linguine with Braised Swiss Chard + Poached Egg
Bring a large pot of salted water to a boil and cook 1 pound linguine according to package directions. Drain the pasta, reserving enough water to refill the pot to a depth of 3 inches; keep the water at a simmer.
Meanwhile, slice 1 bunch Swiss chard, cutting stems into 1/2-inch pieces and leaves into 1-inch pieces. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the Swiss chard and 1 sliced garlic clove; season with salt and pepper. Cook, tossing, until the greens are wilted. Add 1 pint cherry tomatoes and 1/4 cup balsamic vinegar, and cook, partially covered, until the greens are tender and the tomatoes have split slightly, about 10 minutes. Remove from the heat, add the pasta and 2 tablespoons olive oil, and toss until combined; cover and set aside.
Add 1 teaspoon white vinegar to the remaining pasta water. Crack 4 large eggs into the simmering* water, and poach until the whites are set but the yolks jiggle, 1 to 2 minutes; remove with a slotted spoon. Divide the pasta among four plates and top each with a poached egg. Season with salt and pepper and serve.
*Or crack each into a cup first
collard greens + ¼ cup white wine + poached eggs
Spring Green Salad with Poached Chicken + Buttermilk Dressing
Preheat the oven to 350°F.
Tear 1/2 medium baguette into pieces, and toss on a large rimmed baking sheet with 2 tablespoons olive oil and salt and pepper. Bake, tossing once, until the croutons are golden and crisp, about 10 minutes.Meanwhile, simmer 2 boneless, skinless chicken breast halves (8 ounces each) in a medium skillet with 1 sliced lemon, 2 sprigs fresh rosemary, 1 small bunch fresh thyme, and enough water to barely cover, until the chicken is nearly cooked through, about 10 minutes. Let the chicken cool on a cutting board, about 8 minutes, and shred. While the chicken cools, stir together in a small bowl 3/4 cup buttermilk, 2 tablespoons sour cream, 1 tablespoon fresh thyme leaves, 1 tablespoon cider vinegar, and chopped whites of 3 scallions (slice and reserve the greens); season the dressing generously with salt and pepper. Rinse and dry 12 cups (8 ounces) salad greens.In a large serving bowl, toss the shredded chicken with the salad greens, croutons, scallion greens, and
1 cup halved radishes. Drizzle with the dressing and serve.
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