Best Bitter Greens With Sautéed Corn Shallots Recipes

SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE

Seared Scallops with Bitter Greens, Fried Shallots and Andouille image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Canola oil, for frying
3/4 cup all-purpose flour
Salt and freshly cracked black pepper
2 shallots, sliced, separate the rings
3 tablespoons sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil, plus 1 tablespoon
6 ounces andouille sausage (about 2 links), diced
12 scallops, cleaned, dried
1/2 small head radicchio, torn into bite-sized pieces
1 cup baby arugula
1/2 head butter lettuce, torn into pieces
1/2 head frisee, torn
3 chives, minced

Steps:

In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Sautéed Corn, Greens, Bacon and Scallions image

This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.

Provided by Julia Moskin

Categories easy, quick, weeknight, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
1/2 cup chopped red or orange bell pepper (or carrot)
Pinch red pepper flakes
Coarse salt and freshly ground black pepper
2 or 3 scallions, white and light green parts, thinly sliced
4 to 6 cups shredded, de-stemmed greens, like chard or kale (or whole baby spinach, or another tender green)

Steps:

Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams

BITTER GREENS WITH SAUTéED CORN & SHALLOTS

Bitter Greens with Sautéed Corn & Shallots image

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to-and slightly softening-acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 chopped shallots
Salt and pepper
4 cups fresh corn kernels
3 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon olive oil
1 bunch dandelion greens or arugula (about 8 cups)
2 chopped Medjool dates
Shaved Parmesan
Pinch of chopped fresh chives

Steps:

Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.