PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
Provided by Martha Rose Shulman
Time 45m
Yield 4 to 5 generously as a main dish
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
- Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
- Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1205 milligrams, Sugar 11 grams
WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams
PINK GREENS
A&M: This may be the most thoughtful sautéed greens recipe we've ever encountered. Beet greens (we agree with Marissa Grace that they deserve more attention in the kitchen) are usually wilted in hot olive oil with a little garlic, and they're delicious this way, but Marissa Grace plotted out ways to amplify the greens sweetness while tempering it with chiles. She has you brown garlic with shallot and red pepper flakes, then layer in sugar, black pepper, and salt before adding the greens and wilting them. Just before serving, you splash the beet greens with sherry vinegar, which electrifies the whole dish. The key here is the sugar, which caramelizes with the garlic and tightens up the sauce, so by the time the greens are cooked (and beet greens really should be cooked), it wraps them in a cloak of sweet and fiery sauce.
Provided by Marisa Grace
Yield Serves 2
Number Of Ingredients 9
Steps:
- 1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.
- 2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
- 3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
- 4. Just before serving, pour the vinegar over the greens. Serve and enjoy!
- If you double the amounts as we did, so that it serves 4 people, add vinegar to taste. Twice the amount may be too much. You could use the same technique with spinach, arugula, chard, or any other dark leafy green.
- Marissa Grace Desmond and her husband, Ian Kaminski‐Coughlin, live in Cambridge, Massachusetts. Their favorite entertaining tip: "For dinner parties, we share online spreadsheets with our guests, so everyone can see who has responded. It also makes it much easier to coordinate who is bringing what and whether or not we need more wine!"
- Alli51: "This recipe would work great for various types of Asian greens (which I typically just cook with a bit of oil, kosher salt, and some soy/fish sauce and maybe some chicken broth). This will be much more interesting!"
MIXED GREENS WITH PINK PEPPERCORN VINAIGRETTE
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
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