Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat until all the greens are done, and add to a large pot.
Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.
1 1/2-pound chicken, combination of breast and thighs (boneless, skinless, diced small)
2 ribs celery (finely chopped)
1/2 cup water chestnuts (chopped)
1 clove garlic (minced)
2 scallions (thinly sliced, greens reserved for garnish)
1/4 cup toasted pine nuts (plus more to garnish)
1/2 lime (juiced)
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
olive oil
kosher salt
To Serve
pineapple halves (hollowed out, to serve, optional)
Bibb lettuce leaves (to serve)
1 lime (cut into wedges, to serve)
In a large mixing bowl, whisk together the egg white and cornstarch. Toss the chicken in the egg white mixture until well coated.
Heat a drizzle of olive oil in a large nonstick sauté pan over medium heat. Add the coated chicken pieces to the pan, stirring to prevent them from sticking together. Cook until the chicken has browned, about 3-5 minutes.
Add the garlic, celery and water chestnuts to the pan and season with salt and pepper. Cook for an additional 2 minutes, to allow the celery to begin to soften. While stirring the mixture in the pan, add in the whites of the scallions, pine nuts, lime juice, soy sauce and brown sugar. Cook for another minute.
To serve, pour pine nut chicken, while still hot, into the hollowed out pineapple half and top with more pine nuts and the reserved sliced scallion greens. Use Bibb lettuce as a vessel to eat the chicken.
Orange and Honey Glazed Carrots (recipe can be halved)
12 tbsp. unsalted butter
4 lb. carrots, peeled and cut into 1½-inch chunks
1 cup honey
Juice and zest of 1 orange
Kosher salt and fresh-ground black pepper
2 tbsp. chopped fresh tarragon
Melt butter in a 12″-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft, about 1 hour and 15 minutes. Season with salt and pepper, and sprinkle with tarragon before serving.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-17 09:38:352016-06-17 09:38:35Orange and Honey Glazed Carrots
Vegetarian Collard Greens
Vegetarian Collard Greens
Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat until all the greens are done, and add to a large pot.
Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.
[print-me target=”.post-content”]
Pine Nut Chicken Lettuce Cups
Pine Nut Chicken Lettuce Cups
To Serve
In a large mixing bowl, whisk together the egg white and cornstarch. Toss the chicken in the egg white mixture until well coated.
Heat a drizzle of olive oil in a large nonstick sauté pan over medium heat. Add the coated chicken pieces to the pan, stirring to prevent them from sticking together. Cook until the chicken has browned, about 3-5 minutes.
Add the garlic, celery and water chestnuts to the pan and season with salt and pepper. Cook for an additional 2 minutes, to allow the celery to begin to soften. While stirring the mixture in the pan, add in the whites of the scallions, pine nuts, lime juice, soy sauce and brown sugar. Cook for another minute.
To serve, pour pine nut chicken, while still hot, into the hollowed out pineapple half and top with more pine nuts and the reserved sliced scallion greens. Use Bibb lettuce as a vessel to eat the chicken.
[print-me target=”.post-content”]
Orange and Honey Glazed Carrots
Orange and Honey Glazed Carrots (recipe can be halved)
Melt butter in a 12″-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft, about 1 hour and 15 minutes. Season with salt and pepper, and sprinkle with tarragon before serving.
[print-me target=”.post-content”]