Saturday, February 5, 2011

Kale and Mustard Greens with Vidalia Onions, Capers, and Pecorino

Okay, it seems like there are about a thousand inches of snow on the ground and, apparently, every Tuesday we get at least another few inches, if not a few more feet.  Maybe we should start calling it 'blizzard Tuesday'.  It's slushy outside by day and gets icy every evening.  The only shoes I have worn since New Year's are rain boots and snow boots.  On the culinary front, things aren't looking much better.  The produce is all onions, cabbage, and potatoes.  Brown and white winter foods and comfort foods like bread, potatoes, noodles in broth, and dessert is all there is right now, and it's sort of all that sounds good.  Gee, people (myself included)!  It's time to brighten things up a bit.  Winter doesn't last forever! 

If you have never tried mustard greens, I highly recommend doing so!
Envision yourself on the hottest day of the year and looking forward to crisp sweater weather.  Okay, now it's not so bad.  Let's sprinkle a little of that positivity into the pot.  Have some hearty winter greens and get some chlorophyll back in your system.  I love mustard greens, but if you can't find them, substitute more kale or some collards or dandelion. 

Kale and Mustard Greens with Vidalia 
Onions, Capers, and Pecorino

3 T extra-virgin olive oil
1 lg clove of garlic, minced
1 vidalia onion, sliced
1/4 cup capers, drained
1 bunch kale, washed and roughly chopped, discarding tough stems
1 bunch mustard greens, washed and roughly chopped, discarding tough stems
1/4 t sea salt
lots of freshly ground black pepper
1/4 cup freshly squeezed lemon juice
pecorino romano cheese, shaved or grated for the top

Warm oil on low heat in a large pot.  Add garlic and cook for about 5 minutes over medium-low heat, until fragrant. Add onion slices and turn the heat up a bit to medium.  Cook about 10 minutes until soft and beginning to brown.  Add capers and cook 2 more minutes.  Add the greens and sea salt, stir and cover.  Cook on medium-low heat for 12-15 minutes, stirring occassionally, until greens are wilted, tender, and fragrant.  Add pepper and lemon juice, then taste and adjust salt, if needed.  

Serve and top with pecorino.