There are facet dishes after which there are Ottolenghi facet dishes. Recent from his new ebook, Ottolenghi Test Kitchen: Extra Good Things by Noor Murad and Yotam Ottolenghi, these wilted greens make a spectacular facet dish for the Thanksgiving desk and past– colourful and wild with taste.
‘ “Serve with a facet of greens” is a serving suggestion we’ve usually repeated in Ottolenghi ebook historical past, and so this dish is the “facet of greens” you’ll be able to simply add to your weeknight dinners: tasty sufficient by itself, however humble sufficient to not take away from the principle occasion.Be happy to swap out the chard for different leafy greens akin to spinach, kale or cabbage.’
Ottolenghi’s Facet of Greens
with Crispy Garlic
Serves 4, as a facet
Prep time: 20 minutes
Cook dinner time: 35 minutes
For the greens…
6 tbsp olive oil
2 pink onions, peeled, halved, and lower into 1/2-inch thick slices
1 tbsp sumac, plus ½ tsp to serve
1 lb 10 oz/750g rainbow chard, stalks lower into 2-inch lengths and leaves very roughly torn in half
5 garlic cloves, peeled and minced
1/4 cup lemon juice (from 3 lemons)
1/4 cup golden raisins
1/4 cup dill leaves
salt and black pepper
For the crispy garlic…
3 tbsp olive oil
5 garlic cloves, peeled and thinly sliced
1. Warmth 3 tablespoons of the oil in a big sauté pan on medium-high warmth. Add the onions, ¼ teaspoon of salt, and a very good grind of pepper, and prepare dinner, stirring often, for 12–quarter-hour, or till softened and browned. Flip the warmth right down to medium in the event that they get too darkish too rapidly. Stir within the 1 tablespoon of sumac and switch the onions to a bowl.
2. Return the pan to medium-high warmth together with the remaining 3 tablespoons of oil. Add the chard stalks and ½ teaspoon of salt and prepare dinner for 4 minutes, stirring often, or till beginning to soften and calmly colour. Add the crushed garlic and prepare dinner for 30 seconds extra. Now stir within the chard leaves, a 3rd at a time, together with ½ teaspoon of salt and a very good grind of pepper, and prepare dinner for one more 6–7 minutes, or till wilted and many of the liquid has evaporated. Take away from the warmth and stir in half of the lemon juice and all of the sumac onions.
3. In the meantime, make the crispy garlic. Put the oil and the sliced garlic right into a small frying pan and place it on medium warmth. Cook dinner for 8 minutes, or till the garlic begins to show golden and crispy. Drain in a sieve set over a bowl, reserving the garlic and its oil individually. Add the raisins to the nice and cozy garlic oil and put aside. When cool, stir within the dill.
4. Switch the chard combination to a big platter with a lip and spoon on the remaining lemon juice. High with the raisin combination and sprinkle with the crispy garlic and further sumac.
Crispy garlic tip: Double up on the crispy garlic chips and preserve them in an hermetic container for as much as 1 week. Save the oil you fry it in and preserve it in a jar in your shelf for as much as 2 weeks. The flexibility of crispy garlic is aware of no bounds. Sprinkle it on the confit leeks with puy lentils and leek cream or the slow-cooked zucchini.
Tailored from Ottolenghi Take a look at Kitchen: Additional Good Issues Copyright © 2022 by Yotam Ottolenghi LLP. Pictures copyright © 2022 by Elena Heatherwick. Printed by Clarkson Potter, an imprint of Random Home.