Saturday, February 27, 2016

Spuds Greens & Onions :: Chef Mark Cleveland @ Hungry Harvest ::





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

 
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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.



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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

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