Millingport, NC
Sautéed Kale
1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock
Splash cider vinegar
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve. Pecan Chicken Sticks with Collard Couscous 8 medium chicken drumsticks, frenched 1 1/3 cups couscous Preheat oven to 375 degrees F. French the legs of chicken. Brush chicken legs with 2 tablespoons syrup, and season with salt and pepper. Place into a zip-top plastic bag and shake with ground pecans, flour and Cajun seasoning to coat. In an ovenproof skillet, heat the oil over medium-high heat. Once heated, cook the chicken on both sides until browned. Cover and place in the preheated oven for 10 minutes. Turnover and cook 10 minutes more until done. Remove chicken from skillet. In same skillet add collards and onions, stirring for 3 minutes or so. Add bacon and couscous (prepared using broth according to package direction). Serve 2 drumsticks over 1/4 portion of couscous. Garnish with mixture of remaining syrup, mustard and toasted pecans. Serves 4. Carrots and Rutabaga Mash 1 pound peeled and chopped carrots Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
Rutabaga Chips Place 1-quart of vegetable oil in a 2-quart saucepan and set over medium-high heat until the oil reaches 350 degrees F. Peel the rutabaga and slice into one sixteenth of an inch thick rounds. You will need at least 12 rounds. Fry the rutabaga in the hot oil in batches, until golden brown and crisp, about 2 minutes fry time. Remove the chips from the oil and drain on a paper-lined plate. Season with salt and pepper and set aside 1 bunch of kale stripped of stalks Olive Oil Salt and pepper Preheat oven to 350 degrees. Lay whole kale leaves flat on a baking tray. Lightly cover with olive oil. Season with salt and pepper. Bake until they brown and curl slightly on the edges, 15-20 minutes. 6 turnips, bottoms and stalks trimmed, then quartered 2 tablespoons olive oil 1 shallot minced 2 cloves garlic, minced ½ teaspoon of crushed red pepper 1 ½ tablespoons paprika 2 tablespoons of red wine vinegar Heat oil over medium heat and cook garlic, shallot and pepper for 2 minutes. Add turnips, stirring occasionally. After 4 minutes, add paprika and cook for another 4-5 minutes. Add red wine vinegar and cook until reduced, about 2-3 minutes.
5 tablespoons maple syrup, divided
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 ground pecans, plus 1/4 cup toasted pecans, for garnish
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
1/2 cup vegetable oil
2 cups chopped collards
1/2 cup chopped yellow onion
2/3 cup bacon bits
1 3/4 cups chicken broth
2 tablespoons grainy mustard
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish
1 quart vegetable oil
1 small rutabaga, about 3 1/2-inches in diameter
Salt and pepper
Kale Chips
Sautéed Turnips
Roasted Root Veggies
6 beets, trimmed
6 carrots, trimmed and peeled
6 turnips, washed
6 tbsp olive oil
3 tbps paprika
salt and pepper
1 tsp crushed red pepper flakes
Heat oven to 400. Washed and cut all veggies to approximately the same size. Coat and toss all veggies with olive oil, paprika, salt/pepper and red pepper flakes. Put on shallow rimmed baking sheet and roast for 20-25 minutes, turning veggies halfway through.
Roasted Scorzonera
You can roast salsify (scorzonera) alone or with a mixture of carrots, potatoes, onions, and other root vegetables.
1 pound scorzonera
1 teaspoon lemon juice or vinegar
3 Tablespoons butter
Salt and freshly ground black pepper to taste
1/2 cup flour
1-2 Tablespoons butter for sautéing
1. Scrub the scorzonera and scrape the skin off with a knife. You can do this quickly and not worry about removing every last scrap of skin.
2. Chop the roots into two- or three-inch lengths, halving or quartering them if they are thick. Drop the pieces into a bowl of water with a few tablespoons of lemon juice or vinegar. (The acid prevents the roots from turning brown in the air.)
3. Bring an inch of water to a boil in a saucepan. Place a steamer rack inside the pan and put the scorzonera on the rack. Cover and cook for about ten minutes, or until just tender. (The root gets mushy if you cook it too long.)
4. Mash the steamed scorzonera with a fork and stir in the butter, salt, and pepper. Shape in small flat cakes, roll in flour, and sauté in butter, browning first one side and then the other. Makes four to six servings.
Fancy French Scorzonera Fritters
1 pound scorzonera
Pinch of salt
Pinch of freshly ground pepper
1 teaspoon chopped parsley
1/3 cup olive oil
1 teaspoon lemon juice
Light Batter:
2-1/2 cups flour
2 eggs
3-1/2 Tablespoons melted butter
1/4 teaspoon salt
3/4 to 1 cup water
Vegetable oil for deep frying
Parsley sprigs for garnish
1. To make the batter, first lightly beat the eggs. Then add the butter and salt. Add the egg-butter mixture to the flour and mix. Then dilute with enough water to get a pancake-like batter. Prepare the batter one hour before it is to be used.
2. Wash, scrape, and put the scorzonera in cold water with a little vinegar or lemon juice. Cut in two-inch lengths.
3. Cook the scorzonera in boiling salted water or in a court-bouillon (one Tablespoon flour dissolved in one quart cold water, two tablespoons vinegar, and one teaspoon salt) until soft, then drain and dry.
4. Put the scorzonera in a bowl and toss with the salt, pepper, parsley, olive oil, and lemon juice. Let the scorzonera marinate for thirty minutes.
5. Heat at least one inch of vegetable oil in a deep skillet. A few minutes before serving, dip the scorzonera pieces into the batter and drop them, one at a time, into very hot oil. As soon as the fritters are golden-brown and crisp, drain on a paper towel, sprinkle with a pinch of salt, and arrange on a plate. You can top the scorzonera fritters with deep fried parsley. Makes four to six servings.
Roasted Scorzonera
You can roast salsify alone or with a mixture of carrots, potatoes, onions, and other root vegetables.
1 pound scorzonera
1/4 cup canola oil
1/2 teaspoon dried sage or thyme
Salt and freshly ground black pepper to taste.
1. Wash and scrape the scorzonera and cut into two- or three-inch lengths. Place the roots in a bowl of acidulated water as you work.
2. Dry the roots and then place in a heavy roasting pan. Drizzle with oil and sprinkle with the herbs and seasonings. You may rub and roll the scorzonera around to coat them nicely with the oil, herbs, and seasonings.
3. Bake for fifteen to twenty minutes in a 375 degree F. oven. Makes six servings as a side vegetable.
Roasted Parsnips and Brussels Sprouts
2 lbs. of BS trimmed and halved
6 medium parsnips, peeled and sliced
6 tbsp of olive oil
Salt and pepper
1 cup of pecans
Preheat oven to 450. Mix Brussels sprouts and parsnips with oil. Season with salt and pepper. Lay flat on baking pan and roast for 20 minutes, turning halfway through. Add pecans and roast another 10 minutes.
