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Kale, Dandelion And Mustard Greens: 3 Star Attractions

Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright

Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright

Although vegetables — especially dark leafy greens — are often treated as a side dish, they also can be served as an appetizer; as a bed for other foods; a dish on their own if made in quantity; or just cold as a kind of tapas.

The attribute I like most about dark leafy greens, perhaps excepting spinach, is that they are rugged vegetables that can handle a variety of cooking methods including long cooking times.

These three simple recipes each result in a surprisingly delicious dish, but also in three quite appropriate appetizers for a follow-up dish the next day should you have leftovers. The recipes for the kale and the dandelion are Italian-style, sweet-and-sour preparations, which I find work particularly well (as the Italians discovered long ago) with bitter greens.

Black kale and vinegar

Kale is a bitter cruciferous plant and the so-called black kale, also known as Russian or Tuscan kale, is a particular cultivar that has very dark green, oak-like and crinkly leaves. The following is an Italian method of cooking, and it also makes the preparation very nice served at room temperature.

Prep and cooking time: 45 minutes

Yield: 2 to 3 side dish servings

Ingredients

1 tablespoon extra virgin olive oil

2 garlic cloves, finely chopped

One 1/8-inch-thick slice pancetta, cut into strips

10 ounces Russian or black kale, rinsed

1 tablespoon red wine vinegar

1 teaspoon sugar

Salt and freshly ground black pepper

Directions

1. In a sauté pan, heat the olive oil with the garlic and pancetta over medium-high heat, stirring, and once the pancetta is slightly crispy in about 4 minutes, add the kale.

2. Cover and cook on low until the kale is somewhat tender, about 30 minutes. Add the vinegar with the sugar dissolved in it to the pan, cover, and continue cooking 10 minutes.

3. Season with salt and pepper and serve warm or at room temperature.

Sweet and sour dandelion

Sweet and sour dandelion. Credit: Copyright 2016 Clifford A. Wright

Sweet and sour dandelion. Credit: Copyright 2016 Clifford A. Wright

In Italian they would call this kind of dish agrodolce or sweet and sour. The sweetness added to the bitter taste of dandelion is a contrast that many gourmets swoon over.

Prep and cooking time: 20 minutes

Yield: 2 side dish servings

Ingredients

1/4 cup extra virgin olive oil

1/2 ounce pancetta, diced small or cut into thin strips

2 large garlic cloves, finely chopped

Four 1/4-inch thick slices onion

1 bunch dandelion (about 3/4 pound), bottom quarter of stems removed, washed

3 tablespoons chopped fresh mint

Salt and freshly ground black pepper to taste

2 teaspoons sugar

2 tablespoons red wine vinegar

Directions

1. In a sauté pan, heat the olive oil over medium heat with the pancetta, garlic and onion and cook until softened, stirring, about 5 minutes.

2. Add the dandelion and mint and cook until they wilt, tossing frequently. Season with salt and pepper. Meanwhile, dissolve the sugar in the vinegar then pour over the dandelion and cook until evaporated, about 3 minutes.

3. Serve warm or at room temperature.

Drowned mustard greens

Drowned mustard greens. Credit: Copyright 2016 Clifford A. Wright

Drowned mustard greens. Credit: Copyright 2016 Clifford A. Wright

This Sicilian-inspired recipe is derived from a recipe originally for broccoli, but it works spectacularly with mustard greens. The Sicilians call this kind of dish affucati, ”drowned,” because it’s smothered in wine. It’s terrific as a room-temperature appetizer the next day too. If serving the next day as a room temperature antipasto, let the Parmigiano-Reggiano melt and then drizzle some olive oil to serve.

Prep and cooking time: 30 minutes

Yield: 4 side dish servings

Ingredients

1/4 cup extra virgin olive oil

1 onion, coarsely chopped

4 garlic cloves, finely chopped

4 salted anchovy fillets, rinsed

1 pound mustard greens, heavier stems removed and discarded, leaves washed and shredded

3/4 cup dry red wine

8 imported black olives, pitted and chopped

Salt and freshly ground black pepper to taste

3 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1. In a flameproof casserole, heat the olive oil over medium-high heat, then cook the onion and garlic until soft, stirring constantly so the garlic doesn’t burn, 3 to 4 minutes. Add the anchovies and once they have melted add the shredded mustard greens, cover, and cook until they wilt, about 5 minutes.

2. Pour the red wine into the sauce with the olives, salt and pepper. Cover again, reduce the heat to medium and cook 15 minutes. Transfer to a serving platter with a slotted spoon and sprinkle on the Parmigiano.

Main photo: Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright



Zester Daily contributor Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year Award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast." His latest book is "One-Pot Wonders" (Wiley).

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