Greens 2

Looks just like the broccoli rabe dish from a couple weeks ago, doesn’t it?

You’d be wrong.

Mustard greens braised in Belgian beer, with heirloom beans and bacon

If you want to make this vegetarian, all you need to do is replace the bacon with olive oil.

One bunch mustard greens
kosher salt
freshly milled black pepper
1 small onion, diced
bacon ends, chopped
2 garlic cloves, thinly sliced
pinch of red pepper flakes
a handful of marjoram, chopped
1/2 cup Belgian light beer, such as Witte or Hoegaarden
1 cup cooked beans
freshly grated Parmesan cheese

Simmer mustard greens in salted water until tender, 5 minutes. Drain and chop coarsely. In a large skillet, fry bacon until the ends are crisp. Add onion and garlic to the pan; cook until onions are translucent, about 3 minutes. Add a pinch of red pepper flakes and the marjoram. Deglaze with beer. Reduce sauce until it reaches the consistency of a light syrup, about 3-4 minutes. Add the beans and mustard greens; turn heat down to medium-low and cover. Cook for an additional 5 minutes or until greens are cooked through. Check seasoning. Serve immediately, passing grated cheese at the table.

Leftovers 1

Chicken congee

Toppings include: crispy chicken skin (inspired by the chicken buns served at Momofuku Noodle Bar), shredded leftover roast chicken, shallots and bacon fried in chicken fat, chopped scallions, white pepper, sesame oil, ginger paste, mushroom soy sauce. Not all at once though.

This congee was made with 9 cups Chinese chicken stock (chicken stock, sliced ginger, a couple cloves crushed garlic, 2 star anise, scallions, 2 tablespoons Chinese rice wine; simmer for an hour, then strain) and 1 cup rice. I call it “quick” congee because it was done in about an hour instead of the usual three.

Spring in a Bowl

Warm asparagus salad with bacon and egg

I have to confess: this is my favorite time of the year. It’s seeing the leaves come out, flower buds slowly opening and the return of songbirds from the south. It’s the majesty of spring’s glory as the first green things appear at market. And thus the cycle begins anew.

1 bunch asparagus, trimmed
2 strips bacon, cut in pieces (1)
1/2 red onion, sliced thinly
1 egg
1 t. white wine vinegar
2 T. extra-virgin olive oil
kosher salt
freshly ground black pepper
lemon juice
chopped parsley or chives

Combine asparagus, olive oil and a pinch of salt in a Pyrex or glass baking dish. Toss. Roast at 350 F for 15 to 20 minutes. Set aside and cool slightly.

Bring 1/2 cup water to a gentle simmer in a small or medium saucepan. Add 1 teaspoon white wine vinegar. Gently crack an egg atop the surface of the water and poach for 1 to 2 minutes. Lift egg out with a slotted spoon.

Fry bacon until crisp. Add onion to pan, saute for 3 to 4 minutes or until onion has wilted and slightly caramelized. Remove from heat, add asparagus and a little lemon juice, to taste. Check seasoning. Toss.

To assemble, place the poached egg in a bowl, spoon asparagus-bacon mixture atop, and sprinkle some chopped parsley or chives. Serve immediately.

(1) I used bacon ends from Flying Pigs Farm but this works just as well with regular bacon from the supermarket. Remember to adjust salt accordingly prior to service.

Bacon, Glorious Bacon

Pasta with smoked bacon, cabbage and onion confit

smoked bacon, chopped
1/2 c. onion confit (see recipe below)
2 cloves garlic, minced
pinch of red pepper flakes
1/3 c. dry white wine or chicken stock
salt, to taste
freshly ground black pepper
2 c. shredded cabbage
cooked pasta
chopped fresh parsley

For the onion confit:

6 large yellow onions, peeled, quartered and sliced
1 stick of butter (approx. 1/2 c.), cut into small cubes
1/2 cup olive oil
3 sprigs thyme
3 bay leaves
a pinch of white pepper
a generous pinch of kosher salt
1/2 c. beef demiglace (1)

Combine all ingredients in a crockpot or Dutch oven and simmer on the lowest heat setting or a low flame for at least eight to ten hours, or preferably overnight. If using a crockpot, best to leave the lid on so as to prevent the confit from drying out too much.

For the sauce: In skillet, brown bacon over medium-high heat; drain off fat. Add onion confit, garlic and hot pepper flakes; cook, stirring often, approx. 3 minutes. Add wine or stock, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain. Reserve 1/2 c. pasta cooking liquid. Add cabbage mixture and reserved cooking liquid; toss to combine. Serve sprinkled with parsley and a drizzle of extra-virgin olive oil.

(1) If you don’t have demiglace, substitute some reduced beef or veal stock. Alternately leave this ingredient out. The confit will be flavorful enough without its addition.