Smokey Braised Greens on Crostini
from Sherri Brooks Vinton
Chef-in-Residence at the Litchfield Hills Farm-Fresh Market
Southerners braise their greens with a smoked ham hock with wonderfully flavorful results. To get that smokey flavor you can sauté some bacon in your pan before you start your greens or add a smoked chili to your greens as they cook, as I've done here. The combination of bitter greens edged with rich smoke makes an intriguing side dish or tasty topping for crisp crostini.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 bunch of greens, such as kale, turnip greens, or collards, roughly chopped
- 2 cups chicken or vegetable stock
- 1 ancho or chipotle pepper
- 8 baguette slices, toasted (crostini)
Preparation
- Saute onion in oil in medium saucepan over medium high heat. When onion is translucent, about 5-7 minutes, add garlic and sauté for one minute.
- Add greens and cook until wilted.
- Add stock and chili pepper and bring to a simmer. Cover and cook until greens are tender, about 15 minutes.
- Remove lid and continue to cook until all liquid is absorbed, about 5 minutes more.
- Remove garlic and chili.
- Place crostini on serving dish (or individual dishes). Top crostini with greens and serve.
- Serves 4 as an appetizer or side dish.
© 2008, Sherri Brooks Vinton
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From Colander to Classroom
An Educational Experience
Turnip - Brassica rapa L.
Turnip fossils dating back thousands of years have been found in caves in western China. It grew wild across northern Africa and was spread by the Romans northwards into Europe as a popular food. Wild forms of the hot turnip are found all over west Asia and Europe, suggesting their domestication took place in that area.
Turnips and their leaves have been a source of food for man and animals in both ancient and modern civilizations. Today, the turnip is grown in the US, Asia and Europe. Jacques Cartier brought it to Canada in 1541. It was planted in Virginia by1609 and in Massachusetts by 1620's. The Indians adopted its culture from the colonists and grew it as well. It was even used for trading by the young colonies.
Turnips are primarily a cool-weather crop. Turnip leaves are sometimes eaten as "turnip greens" and they resemble mustard greens in flavor. Any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water.
Sources:
Turnips are high only in Vitamin C. On the other hand, turnip greens are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium. Turnip greens
are high in lutein (8.4mg/100g).
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