Our greens served with a steak are constantly changing. Here's a review of what we've served before:
Broccoli featured in Steak, Potatoes, and a Green
Asparagus featured in Tenderloins with Rosemary and Mushrooms
Here's the chard! The leaves are really large and you must remove the beautifully colored stems (on the right). Simply fold the leaves in half. Cut along the edge of the stem rib to remove the thickest part. Then give a rough chop to the green leaves.
To cook: Heat evoo in a Dutch oven or large skillet over medium-high heat. Add a couple cloves of minced garlic. Saute for 30 seconds and damp greens. This moisture from washing the greens aids in steaming the leaf. Toss with tongs and continue to cook until the greens have wilted, about 5 minutes.
Another wonderful green to serve with our steaks. We had a ribeye and fixed a red wine reduction sauce with mushrooms, same as in the Tenderloins with Rosemary and Mushroom post! |
No comments:
Post a Comment