Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
2
|
Medium
|
Onions
|
Half
moon slices
|
2
|
Tablespoons
|
Dry marsala
|
Or
water or broth
|
1
|
Tablespoon
|
Butter
|
|
2
|
Tablespoons
|
Evoo
|
|
½
|
Teaspoon each
|
Sea salt & black pepper
|
Caramelize the onions over
medium heat in a good heavy bottomed skillet. Stir often, it takes about 30 mins, You’ll have a good fond on the bottom
of the pan.
Set the pan
aside. You’ll add the greens and
potatoes to the onions later.
Meanwhile Cook:
3
|
Bunches
|
Greens
|
|
1 ½
|
Cups
|
Greens cooking liquid
|
In a large pot w/ a splash of
water and a pinch of salt and pepper.
My favorite mix is mustard, chard and kale. Cook them covered over med high heat. Once they wilt, turn off the heat and
remove the cover and let them cool.
Rough chop, save the broth.
Add them back to the
caramelized onion pan w/
1
|
Quart
|
Cooked yellow potatoes
|
Broken
|
If you find mustard greens
too strong, add in a diced or grated apple
1
|
Medium
|
Apple
|
Optional,
diced or grated
|
Set over medium low
heat. Scrape up fond for
flavor. Warm potatoes through.
Serve w/ squeeze of fresh
lemon or lime.
-->
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
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Meaning
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nutritional information for optimum health.
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