Beet Greens with Capers and Sun-dried Tomatoes

When cooked these greens become silky and delicious.  They're more tender than kale and their nutritional benefits are amazing.  Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber.  These beautiful greens are packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol.
As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.
The vitamin A content in beet greens helps strengthen the immune system and stimulates  production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness.
So, go out and buy those organic beets with the top intact and instead of discarding the tops, cook them up for a super side dish.  Enjoy!

Serves 4

2 Tbsp. Olive oil
1 shallot, minced
1 clove garlic, minced
1 large bunch beet greens, stems discarded and leaves shredded
1 tsp. Capers, chopped fine
1 Tbsp. Sun-dried tomatoes in oil, chopped
Salt and fresh ground black pepper

Heat a large sauté pan over medium heat.  Add oil, once hot add shallots and cook for 1-2 minutes, until softened.  Add garlic and cook for 1 minute.  Add greens, cooks for 2-3 minutes until wilted,my hen fold in capers and tomatoes.  Season to taste with salt and pepper.  Serve and Enjoy!

Couve- Brazilian Collard Greens

½# peppered Bacon, diced
1 Onion, medium diced
2# Collard Greens, rinsed, stemmed and torn into 3x6” pieces
1 C. Chicken Stock
1 tsp. Cayenne Pepper
2 Tbsp. Red Wine vinegar


Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.  Serve and Enjoy!

The Menu: Dec. 13th - Dec. 19th

Saturday-

Braised Chicken with Mushrooms and Herbs
Roasted Carrots and Onions

 Sunday-

Shredded Thai Pork Lettuce Wraps with Spicy Almond Sauce
Oven Roasted Spaghetti Squash with Garlic, Basil and Lime
 
Monday-
Chili Vegetable Soup
Baby Field Greens Salad with Balsamic Dressing

Tuesday-

Bison Burgers with Roasted Portabella Mushroom “Bun”, Caramelized Onions
Boston Bibb salad with Creamy Lemon-Honey Dressing

Wednesday-

Rosemary and Lemon Grilled Chicken
Hummus with Vegetables
Chopped Romaine Salad with Oregano Vinaigrette

Thursday-

Seared Salmon Caesar Salad

 Friday-

Brazilian Steak and Caipirinhas (Traditional Cocktail)
Rice and Beans
Couve (Collard Greens)

Roasted Cod with Spinach and Clams

I really like this preparation, it reminds me of Clams Casino, one of my favorites.  Serve with a New Zealand Sauvignon Blanc or dry Riesling and you've got a real winner.

Serves 4

5 TBLs olive oil, divided
1/2 cup chopped shallots (about 4 small)
4 garlic cloves, minced
8 oz. bacon small dice
 16 small fresh clams, scrubbed
(2) 6 1/2 oz cans chopped clams in juice
3 TBLs fresh lemon juice
3 TBLs chopped fresh basil
1 1/2 TBLs chopped fresh tarragon
3 TBLs butter, room temp
4 7-8 oz cod fillets
2 6oz bags fresh baby spinach leaves
1/4 tsp crushed red pepper

Preheat oven to 450 F.

 

Heat 2 TBLs oil in large nonstick skillet over medium-high heat. Add bacon and cook until translucent.  Add shallots and garlic and saute until golden, approx 4 min. Add wine and bring to a boil. Add fresh clams, cover and cook until clams open, approx 4 min. (discard any clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter. Season sauce to taste with salt and pepper. Remove from heat.

Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat. Sprinkle cod with salt and pepper. Add to skillet and cook 1 minute per side. Transfer skillet to oven and roast until fish is opaque in center, about 5 min.

Heat remaining 1 TBL oil in large pot over high heat. Add spinach and crushed red pepper and stir just until spinach wilts, about 3 min.

Rewarm sauce over medium heat. Divide spinach among plates. Top with fish and sauce.