Best Bottom Of The Jar Jam Vinaigrette With Chopped Greens Recipes

Greens on Greens image

Provided by Rachael Ray : Food Network

Time 7m

Yield 4 servings

Number Of Ingredients 10

2 cups arugula, about 3 handfuls
1 lemon, zested and juiced
3 tablespoons pine nuts
Salt
Freshly ground black pepper
1 small garlic clove
1/4 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, a handful
1 head radicchio, cored and chopped
2 hearts romaine lettuce, chopped

Steps:

Place the arugula, lemon zest and juice, pine nuts, salt and pepper, to taste, and the garlic in the bowl of a food processor and pulse to grind. Let 'er rip and add the extra-virgin olive oil in a slow steady stream. Once all the oil is in, add the cheese and pulse to combine. Arrange the radicchio and romaine in a salad bowl, top with dressing and toss to combine.

Braised Mustard Greens image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth

Steps:

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

Herby Green Jam image

Provided by Food Network Kitchen

Categories condiment

Time 40m

Yield about 1 cup

Number Of Ingredients 10

6 to 8 ounces hearty greens, such as kale, Swiss chard and collards, wilted is fine (4 to 5 cups)
2 to 4 ounces tender herbs, such as parsley, cilantro, basil and tarragon, wilted is fine (2 to 3 cups)
2 cloves garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 kalamata olives, pitted and finely chopped
1 teaspoon capers, drained and finely chopped, optional
Large pinch brown or granulated sugar, plus more to taste
Pinch crushed red pepper flakes
Kosher salt
1 teaspoon fresh lemon juice or white wine vinegar

Steps:

Remove the stems from the greens and herbs. Roughly chop or tear the leaves.
Set a steamer basket in a large saucepan filled with 2 inches of water. Bring to a boil and add the greens, herbs and garlic. Cover, reduce the heat to a simmer and cook until all greens and the garlic are tender, about 10 minutes. (Tougher greens like collards may take 5 minutes more.) Remove from the heat and let the mixture stand until cool enough to handle (it's OK to let it cool all the way too). Chop finely (including the garlic); you're looking to make a rough paste.
Heat 1/4 cup of the olive oil in a medium pot over medium heat. Add the olives and capers if using and cook, stirring, until fragrant, about 1 minute. Add the chopped greens mixture, sugar, red pepper flakes and a large pinch of salt. Reduce the heat to medium-low and cook, stirring constantly, until the greens have cooked down and dried out some, about 4 minutes. Stir in the remaining 1 tablespoon olive oil and the lemon juice. Adjust the seasoning with more salt and sugar if needed.
Let cool to room temperature. Refrigerate in an airtight container for up to 5 days.