prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1 pound slender carrots - trimmed and peeled
salt
pepper
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coriander seeds - lightly crushed
1/2 teaspoon caraway seeds - lightly crushed
4 garlic cloves - peeled and lightly smashed
1/2 cup mustard greens - washed, de-stemmed and finely chopped
2 tablespoons parsley - finely chopped
1 tablespoon finely grated lemon zest
steps:
1. heat oven to 400 degrees. in a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.
2. place carrots and garlic cloves in an even layer in a casserole or baking dish. season generously with salt and pepper. add the olive oil mixture and toss well to evenly coat. roast for about 20 - 30 minutes, or until the carrots and garlic cloves are tender and golden brown. while cooking toss carrots and garlic around in the pan a few times to ensure even browning.
3. finely chop the roasted garlic. in a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. use the back of a fork to evenly incorporate the roasted garlic into the greens. sprinkle the carrots generously with the mustard green gremolata. season to taste with salt and pepper.
- goop, february 2014
Showing posts with label mustard greens. Show all posts
Showing posts with label mustard greens. Show all posts
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
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