Meatless Monday's --The Richness of Greens

We can start with kale On this journey to healthy, I am omitting sugars and fats from my diet. But, these two recipes are too incredible to keep to myself. One is from a Decatur, Georgia BBQ House that...

We can start with kale
We can start with kale

On this journey to healthy, I am omitting sugars and fats from my diet. But, these two recipes are too incredible to keep to myself. One is from a Decatur, Georgia BBQ House that is out of this world. Burnt Fork BBQ has amazing BBQ, but this side is even more memorable. They have shared the recipe and I am including this secret. When you are working with kale, I suggest starting with fresh over the bagged variety, as it is easier to remove the stems. This green is very easy to wash and clean, plus this is often the best way to get the freshest greens as starters.

Kale Salad
Kale Salad

Burnt Fork BBQ’s Kale

– Burnt Fork BBQ – Scott Black

Ingredients:

  • 10 cups water
  • ½ cup plus 2 tablespoons of low sodium soy sauce
  • ½ cup plus 2 tablespoons dark brown sugar
  • 6 tablespoons granulated garlic
  • 4 teaspoons molasses
  • 1 pound kale, cut into bite sized pieces
  • Pecans, toasted and chopped as garnish

Directions:

  1. In a large saucepan, combine water, soy sauce, sugar, garlic and molasses.
  2. Bring to a boil and then reduce the heat to a simmer and stir in kale.
  3. Simmer kale until leaves are tender for about 30 minutes.
  4. Serve kale with a few tablespoons of pot liquor and sprinkle with chopped pecans.

Spinach Gratin

Spinach Gratin
Spinach Gratin

– Adapted from Fine Cooking Magazine and Janet Zimmerman & Dave Scantland – He Cooks/She Cooks

Ingredients:

  • 1 pound fresh baby spinach
  • 2 tablespoon unsalted butter
  • ½ panko or fresh breadcrumbs
  • 1 cup heavy cream
  • 2 cloves garlic, peeled and minced
  • About 3 strips of bacon, cut into 1/2 inch pieces (skip this for purely vegetarian dish)
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • ¼ teaspoon nutmeg, fresh grated
  • Kosher salt to taste
  • Fresh ground black pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Melt one tablespoon of butter in a small bowl. Toss the panko in the butter with a pinch of salt and a few grinds of pepper. Mix well and set aside.
  3. Combine the garlic and cream in a medium saucepan and bring to a boil. Lower the heat to a steady simmer and reduce the cream to ¾ cup. Remove from heat and discard the garlic ( for a stronger garlic flavor, pour the cream through a medium strainer pushing firmly on the garlic clove to mash it). Stir in ¼ teaspoon of salt, nutmeg, and a little pepper.
  4. Allow the cream to cook (stirring it occasionally so that a skin does not form).
  5. Heat a large sauté pan over medium heat. Add the bacon to the pan and fry until crisp, 7 -8 minutes, stirring often to prevent burning. Remove the bacon from the pan and drain the bacon on paper towels, pour off most of the fat (leaving a heavy coating on the bottom of the pan).
  6. Add the spinach to the pan, one big hand full at a time. The spinach with wilt quickly, allowing you to add more.
  7. When you have all of the spinach in the pan, sprinkle with salt, cover and reduce the heat to low and cook for about 2 minutes, or until all of the spinach is wilted. Pour the contents of the pan into a colander or strainer. Squeeze the spinach to remove excess water.
  8. Spread the spinach evenly in a 4 cup gratin dish (or casserole or pie plate) Sprinkle the bacon over the spinach then the cheese.
  9. Finish with the cream making certain to distribute evenly.
  10. Top with the panko or bread crumbs.
  11. Bake at 400 degrees until the edged bubble and the panko is browned about 25 minutes. Allow to cool for about 10 minutes before serving.

Do you have a rich greens recipe to share?