How to cook greens, easy and tasty

Last Wednesday evening, 3 women came to my house for a cooking class to learn tasty, easy, quick and inexpensive ways to cook greens and fish.

They watched and took laaaaahotts of notes and helped me make two dishes:

1. Sauteed Kale and Dover Sole with veggies and roasted garlic (shown below)
2. Chard, Spinach and Asparagus with a white wine, orange juice and ginger sauce

Sauteed Kale and Dover Sole

makes 10 servings

Sauteed Greens w/Dover Sole

….w/grated carrot, seaweed, cilantro, roasted garlic and lemon. And at the end we decided to toss in baked butternut squash.

Ingredients, divided into 3 categories:

Low notes:

• 1 tsp dried seaweed, soaked, then sliced
• 1 yellow onion, chopped, caramelized
• 2 tbls roasted garlic oil and cloves (garlic confit, recipe to come another time)
• toasted pumpkin seeds, as garnish

Medium notes:

• 1 bunch Kale leaves, chopped
• the Kale stems, sliced
• 2 Carrots, grated
• 1 lb fish: Dover sole (I have the butcher cut the fish into bite-size pieces)
• 1 medium Butternut squash slices, baked

High notes:

• 1 bunch Cilantro
• 1 Lemon, zest and juice

Directions:

1. Wash and slice the squash to 1/4″ thick slices, lay flat on baking sheet, bake at 350° for 40 minutes, or until soft.
2. Put dried seaweed in medium-sized bowl and add water to cover. Soak for at least 15 minutes (up to 3 days), then cut into 1/4-inch-wide slices. Add more water as needed, should always be submerged.
3. Wash all produce. I use “Veggie Wash” see image, below. (well, not the onion)
4. Chop the onion and saute it with the garlic oil while you are preparing the rest of the veggies, stir often (see Post on “cooking onions”).
5. Separate the kale leaves from the stems, slice the stems into 1/4-inch-wide slices, add to onions, stir.
6. Cut the kale leaves into narrow 1/2-inch-wide slices, add to onions, stir often.
7. Grate the carrot, set aside.
8. Zest and juice the lemon, set aside.
9. Chop the cilantro, set aside.
10. Toast pumpkin seeds (I’ll post a ‘how to’ another time).
11. Add the grated carrots and baked squash, stir, heat through.
12. Serve, garnish with the lemon juice and zest, chopped cilantro and pumpkin seeds.