TLC Cooking "Emeril's Roman Style Greens"

Emeril's Roman Style Greens

YIELD 4 to 6 servings

INGREDIENTS

1/3 cup	extra-virgin olive oil
1/2 cup	sliced shallots
1/4 cup	sliced garlic
1 bunch	Red Russian Kale, hearty stems removed and cut into bite size pieces
1 bunch	Red Giant Mustard Greens, hearty stems removed and cut into bite size pieces
1 bunch	Mizzuna, cut into bite size pieces
1/4 cup	chicken stock
2 tablespoons	lemon juice
1 tablespoon	unsalted butter
1/2 teaspoon	lemon zest
1 teaspoon	salt
1/2 teaspoon	freshly ground black pepper

PREPARATION:

Method

In a large, high-sided sauté pan over medium heat add olive oil, when hot add the shallots and garlic and cook for 2 minutes, just until the garlic is fragrant and beginning to turn a golden brown. Add the greens in batches, allowing the first batch to slightly wilt before the next addition. Cook the greens for 2 to 3 minutes until just wilted and then add the chicken stock. Cover the pan with a tight fitting lid and continue to cook the greens over medium heat for another 6 to 8 minutes. Remove the lid, add the lemon juice, butter, lemon zest, salt and pepper and continue to cook for 3 minutes longer, stirring occasionally. Cook until most of the liquid has evaporated and the greens are crisp but tender.
Editor's Note: Look for organic, locally-grown greens, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.