Recipe by Julesong
This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. And I know that my husband, for one, is extremely happy with the leftovers we get to take home! :) He really enjoyed these greens. Recipe posted with permission.
- 1⁄2 lb thick slab bacon, in tiny dice (recipe calls for brunoise cut=1/8Â” cube)
- 4 large shallots, minced
- 10 garlic cloves, minced
- 2 bunches beet leaves, cut into large chiffonade
- 1 large escarole, cut into large chiffonade
- 1 large red swiss chard, cut into large chiffonade
- 2 bunches tuscan kale, cut into large chiffonade
- kosher salt
- fresh ground black pepper, to taste
- 1⁄4 cup red wine vinegar
Directions See How It's Made
- Brown bacon until crisp in a large pan and set aside, reserving the bacon fat in the pan.
- Saute the shallots in the bacon fat until translucent.
- Add garlic and sauté until aromatic.
- Add the greens and sauté, stirring/turning often, until wilted.
- Season with salt, pepper, and vinegar.
- Toss with bacon and serve.
- Substitutions: one of the greens in the above ingredient list, I’m not sure which, was substituted with Savoy cabbage when we made the dish.
- Definition: from the Epicurious Food Dictionary – chiffonade, [shihf-uh-NAHD, shihf-uh-NAYD]; literally translated, this French phrase means "made of rags" - culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups; (Julesong note: cut the thick main vein from the leaves, stack them, roll them lengthwise, then cut the thin strips from the ends).
- Note: this makes a large batch of greens, so you’ll need a very large pan or wok to cook them in, and they might be a bit tricky to turn in the pan so that heat reaches them all – a smaller, reduced serving amount would be much easier to cook; or, if you want to make the full amount, you can try two pans or sauté it in batches.