Best Tangle Of Bitter Greens Recipes

GRILLED BITTER GREENS WITH SHAVED PARMESAN

Grilled Bitter Greens with Shaved Parmesan image

Radicchio is a robust lettuce whose bitterness is complemented by a quick flash on the grill. Grilled in quarters until the outside is slightly charred while the inner core stays crunchy and raw, the two textures get tossed together when chopped. The natural sweetness of orange and soft, buttery Parmesan bring the flavors to life, particularly when paired with a crisp white wine.

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil, plus more for drizzling
2 anchovies, finely chopped
Juice of 1 orange
2 heads radicchio, quartered through the core
Crusty bread, for serving, such as a baguette
2 tablespoons chopped fresh flat-leaf parsley
2 ounces fine-quality Parmesan, thinly shaved
Freshly ground pepper

Steps:

1. Preheat an outdoor grill to medium-high heat. Whisk together 1/4 cup of the olive oil, anchovies, and orange juice in a bowl to make the dressing. Set aside.
2. Toss the radicchio quarters in a bowl with the remaining 1 1/2 tablespoons oil. Grill until lightly charred and beginning to wilt, turning occasionally, 7 to 10 minutes total. Meanwhile, brush or drizzle the bread with olive oil and toast alongside the radicchio.
3. Remove the radicchio and chop into bite-size pieces, discarding the core. Toss with the dressing and sprinkle with the parsley. Divide among 4 plates and shave the Parmesan over the top with a vegetable peeler. Serve with the grilled bread.

Nutrition Facts : Calories 243, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 14 milligrams, Sodium 209 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 6 grams

PASTA WITH GRILLED SARDINES AND BITTER GREENS

Pasta with Grilled Sardines and Bitter Greens image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 12

Ingredients

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for grilling and serving
2 tablespoons unsalted butter
3 medium shallots, cut crosswise into 1/4-inch-thick slices
Pinch of crushed red-pepper flakes
2 bunches dandelion greens, trimmed and roughly chopped (about 8 cups packed)
2 heads frisee, trimmed and roughly chopped (about 8 cups packed)
1 1/2 to 2 cups chicken stock, preferably homemade or low-sodium canned broth
1 1/4 pounds sardines (about 8), 6 to 7 inches in length, cleaned
Zest of one lemon, plus more for serving, plus the juice of 1/2 lemon
1 pound bucatini pasta
1 1/2 cups Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to a boil over high heat.
Heat oil and butter in a large, heavy, straight-sided skillet over medium-high heat. Add shallots and cook, stirring, until well browned, about 5 minutes. Reduce heat to low; continue to cook, stirring occasionally until very soft, about 5 minutes. Season with salt, pepper, and red-pepper flakes.
Add dandelion greens and saute until just beginning to wilt, about 3 minutes. Add frisee and cook until wilted, about 5 minutes. Add chicken broth and bring to a simmer. Cook until greens are tender.
Heat grill pan over medium-high heat and brush with oil. Drizzle sardines with lemon juice. Season sardines with salt and pepper. Cook 3 minutes per side and transfer to a cutting board. Fillet the sardines, discarding bones; set aside.
Add pasta to boiling water until al dente, then drain, reserving some of the cooking water. Add pasta to the greens mixture and gently stir in lemon zest, parmesan, and sardine fillets. Season with salt and pepper. Stir in enough of the reserved cooking water to form a sauce. Serve immediately with additional lemon zest, cheese, and a drizzle of olive oil.

TANGLE OF BITTER GREENS

Tangle of Bitter Greens image

Categories Mustard Side Vegetarian Fall Winter

Yield serves 4 to 6

Number Of Ingredients 4

Ingredients

2 tablespoons canola oil
3 medium cloves garlic, mashed into a paste (see sidebar)
1 medium bunch kale, collards, turnip greens, or mustard greens (about 1 1/2 pounds), cleaned, tough stems removed and discarded, and leaves very thinly sliced in chiffonade (see page 197)
Coarse salt and freshly ground black pepper

Steps:

In a skillet, heat the oil over medium-high heat. Add the garlic and slightly damp ribbons of greens; season with salt and pepper. Cook until the greens are bright green and slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
garlic paste
To prepare garlic paste, place the broad side of an unpeeled clove of garlic on a clean work surface and give it a whack with the flat side of a chef's knife. Remove the papery skin and trim away the tough basal plane at the top of the clove. Halve the garlic lengthwise and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with coarse salt. (The salt acts as an abrasive and helps chop the garlic.) Then, using the flat side of a chef's knife like an artist's palette knife, press firmly on the garlic, crushing a little at a time. Repeat until the garlic is a fine paste.