| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Niger | Toohot09 | 6 | Servings |
INGREDIENTS
| 4 | Bitter greens | |
| such as dandelion | ||
| amaranth chard | ||
| Escarole, spinach or | ||
| watercress | ||
| Salt, for blanching | ||
| 2/3 | c | Extra virgin olive oil |
| Juice of 2 lemons | ||
| 1 | t | Salt |
| 3/4 | t | Freshly-ground black pepper |
| 2 | Ripe tomatoes, cored | |
| or 3 medium-size ripe | ||
| tomatoes cored | ||
| 8 | oz | Aged Parmesan cheese, 1 lg |
| chunk |
INSTRUCTIONS
Wash the greens well and trim and discard any tough stems. Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator. Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator. Cut the tomatoes into 1/2- to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-31-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 4.9mg
Sodium: 865.6mg
Potassium: 272.4mg
Carbohydrates: 11.8g
Fiber: 2.4g
Sugar: 4.7g
Protein: 3.8g