Tuesday, January 5, 2010

Winter Greens....Chef Myron Tackles a Tough Winter Staple

Get a little shimmer into winter with slow cooking and game sauce....

Cut greens up into rough "jullienne" or strips.
Slice an onion.
2-4 T pure olive oil in large sauce pan or skillet. (You can use extra virgin but it is not necessary and can turn bitter if overheated).
Heat under low heat until surface is just starting to shimmer (approx 300F).
Add 2 cloves coarsely minced garlic and cook slowly until just starting to caramelize (getting slightly tan).
Add onions and "sweat" (slow saute) until getting translucent.
Add Greens, stir & cover. Sweat greens until quite limp.
Uncover and increase heat to evaporate any water or juices quickly.
Add 2-4 Tbs of Chef Myron's Magic 20 Gauge Marinade and stir fry until sauce is glazed on and a bit "tightened."
For a nice but optional touch, garnish with some lemon or orange zest

(Also an excellent treatment for rapine (broc rabe), dandelion or turnip greens, kale or any other "strong" greens.......)