Recipes:
Spring
Greens Pilaf
3 T olive oil
1/2 c chopped green onions
1 1/2 c Arborio or other short grain rice
1/2 t salt
4 c hot chicken or vegetable broth, divided
4 c coarsely chopped spring greens (spinach, chard, sorrel)
1/4 t grated nutmeg (optional)
1/2 c grated Parmesan cheese
Heat oil in heavy pot over medium-high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until broth is mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally. Place greens on top of rice. Cover and simmer 8 minutes more. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. Remove from heat. Stir in Parmesan and serve. Serves 6.
*For those familiar with risotto, this recipe can easily be converted. Increase broth by 2 to 4 cups. Follow above recipe above until broth is added. At that point, add broth in 1/2 c increments. Stir frequently between addition. Do not add more broth until the previous addition is absorbed. Add greens after 15 minutes. When rice is creamy and al dente (about 25 to 30 minutes), add parmesan and serve immediately.
Spring
Greens Souffle
Souffles are actually not that hard. The preparation can be
broken up over the course of the day, as well.
1 cup blanched*
spinach or other greens
(lettuces,
Asian greens, tender mustards, collards, mild young turnip greens all
will work)
5
1/2 T butter
3 T flour
1 cup hot milk
3 egg yolks
Salt and freshly ground pepper
dash nutmeg
5 egg whites, at room temperature
1/4 t cream of tartar
Butter a 1 1/2-quart souffle dish. Corningware works well. Chop greens very fine and saute in 3 T butter until moisture is removed; set aside. Melt 2 1/2 T butter in a saucepan and add flour; cook together slowly for 2 minutes without browning. Remove pan from heat, stir in 1 cup hot milk, and beat well. When mixture is smooth, return pan to heat and cook for about 4 minutes. Remove from heat to beat in egg yolks, spinach mixture, then salt, pepper, and nutmeg. Cool.
Begin beating the egg whites at low speed. When they become frothy increase the speed and add cream of tartar. Beat just until the egg whites hold their shape on the back of a spoon. Be careful not let them get glossy and overbeaten.
Mix a quarter of the whites into the spinach mixture with a whisk. Now, gently but quickly, fold in the rest of the whites using a large spatula and making sure to reach the bottom of the bowl. Stop short of getting them 100 percent mixed, or you'll deflate the mixture and end up with a flat souffle. Pour mixture into souffle dish and place in a preheated 400 degree F oven. Immediately turn the oven down to 375 degrees. Bake 25-30 minutes, until puffy and lightly browned. Serves 4-6.