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    You are in: Home / Recipes / Tart Tangle of Greens Recipe
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    Tart Tangle of Greens

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Julesong's Note:

    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.

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    Units: US | Metric


    1. 1
      Brown bacon until crisp in a large pan and set aside, reserving the bacon fat in the pan.
    2. 2
      Saute the shallots in the bacon fat until translucent.
    3. 3
      Add garlic and sauté until aromatic.
    4. 4
      Add the greens and sauté, stirring/turning often, until wilted.
    5. 5
      Season with salt, pepper, and vinegar.
    6. 6
      Toss with bacon and serve.
    7. 7
      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.
    8. 8
      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).
    9. 9
      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.

    Browse Our Top Chard Recipes

    Ratings & Reviews:

    • on April 28, 2005


      These were different because they had fruit with them. Because of the dish they were served with. But that made them really different and tasty! I really liked these a lot.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2005


      Ok, these were a little 'tart', but a pinch of sugar could help. This is a great fall or winter dish, very hearty. Sounds strange, but I liked the texture of these!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tart Tangle of Greens

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 178.7
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 4.3 g
    Cholesterol 19.3 mg
    Sodium 273.9 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 3.0 g
    Sugars 0.2 g
    Protein 6.2 g

    The following items or measurements are not included:

    beet leaves

    red swiss chard

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