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4/3 #540 The Other Greens Spring is here and we automatically start thinking about fresh young green vegetables. As long as we can remember, the repertoire has been somewhat standard: green beans, peas, broccoli, asparagus and Brussels sprouts. Not bad, but not exactly adventurous. Which is why Radio Kitchen decided to look into some of the other greens that are out there, and see if we couldn’t broaden our horizons. Thanks to a much improved produce industry, we can have nearly year round access to some pretty interesting items. Three slightly “off the beaten path” choices are kale (and collards), Swiss chard (and its variations) and broccoli rabe. All three are members of the greater cabbage family, which means that bitterness is part of their make up. Kale is very reminiscent of wild cabbage, chard is in fact related to the beet, and broccoli rabe isn’t broccoli, but a variation of turnip. While all three can be eaten raw in salads, they usually are cooked…sometimes multiple times. Kale grows around the world and is popular in Chinese cooking as well as northern European and Mediterranean. Interestingly, its affinity with pork products is universal too, as it its liking for garlic and onions. Kale can be tough, so it is usually torn into small pieces and cooked for a long time. Soups and stews are common uses. Chard is quite similar to spinach in flavor, but like kale, it can be tougher. The stem is usually trimmed and discarded, although some varieties feature a tender edible stem that is a cross between celery and leeks. Chard is often cut up, blanched in boiling water then sautéed. Use it like spinach. Broccoli rabe does look like a stalk of broccoli with an underdeveloped head, but it is more of a green. We found it to be not as bitter as some have said, particularly if you use the blanch and sauté approach. Popular in Italy, it goes well with pasta and marries quite nicely with grated hard cheeses and strongly flavored morsels of meat. And try your favorite creamed spinach recipe with broccoli rabe. It can be sensational. Here’s a simple idea for Swiss chard.
Sauteed Chicken Breast on a Bed of Swiss Chard A Radio Kitchen Original Recipe
Olive oil 2 chicken breasts, grilled chicken rub 2 1/2 cups chicken broth 10 large leaves of Swiss chard, de-stemmed and cut into 2 inch pieces ¼ white onion, diced 1 tsp ground fennel ½ tsp garlic powder salt and pepper to taste
1. Heat oil in a skillet, and sauté the seasoned chicken, first on one side, then on the other. When the chicken is lightly browned and cooked through, remove it from the skillet and set aside, keeping warm. De-glaze the skillet with about ½ cup of the broth. 2. Pour the deglazed juice into a deep 5 quart sauce pan and add the remaining broth. Bring to a boil, and add the Swiss Chard. Cook over high heat, working the chard diligently. It will soften, then wilt, then shrink. As it shrinks and the liquid evaporates, add the onions and spices and cook over reduced heat until the onions are translucent. 3. Using a slotted spoon to remove the chard, while it is still piping hot. Place it in the center of a plate, making a bed for the chicken breasts. Cut each breast into two pieces and place on the bed of chard.
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