10/16/10 Chef in the Market demo: Debra Daniels-Zeller, Northwest Vegetarian Cookbook

Garlicky Broccoli Raab and Spicy Seasonal Green Dip

The garlic in this recipe becomes sweeter and caramelizes as it cooks and compliments the raab.  If you can’t find raab, look for another seasonal green and try it.  The bitter tones in the greens are tamed by the garlic and lemon juice.  I like to serve this as an appetizer over toasted baguette slices.  It also makes a great side dish, a perfect addition to steamed grains, or a fun garlicky pizza topping.  Sprinkle with cheese, if desired.

serves 4-6

1 large head garlic, cloves peeled and sliced

1/3 C olive oil

2 bunches broccoli raab-about 8 C finely chopped

Lemon juice

Sea salt to taste

Grated cheese, your favorite variety (optional)

• Cook garlic cloves in a medium saucepan over medium heat in oil until lightly browned and crispy-about 3 minutes
• Add raab, stir and cook until greens are soft, yet still bright green. (If using other greens, remove tough inner rib before cooking.)
• Squeeze lemon juice and add salt to taste
• Sprinkle with cheese, if desired

Seasonal Spicy Green Dip

This recipe is adapted from The Northwest Vegetarian Cookbook. I’ve used many different kinds of greens for this from spinach to kale and the fall/winter greens like kale and collards seem the tastiest, but they take a little longer to cook.  Use this dip as a spread for crisp corn or soft flour tortillas, serve it with chips, or offer it as a side dish.  If fresh local hot peppers aren’t available, use bottled peppers or a dash of cayenne.

Ingredients for:

Makes about 1 ½ cups

6 C finely chopped kale or collards, center rib removed

2 T extra-virgin olive oil

1 C finely chopped shallots

3-4 cloves garlic, minced or pressed

1 fresh hot pepper such as jalapeño, seeded and finely chopped

Apple juice or cider

2 T hazelnut butter

Lemon juice to taste

Pinch of salt

Finely chopped toasted hazelnuts (optional)

Directions:

• In a medium to large saucepan, steam greens until soft-about 15 minutes
• Set aside to cool
• Heat a heavy skillet over medium heat
• Add the oil, shallots or onions, garlic, and jalapeño
• Stir and cook until the onions are soft and the garlic is lightly browned
• Mix in the greens, stir to coat with the oil
• Place the greens, lemon juice, hazelnut butter, and salt  in a blender and puree until smooth and creamy
• Sprinkle with finely chopped hazelnuts for presentation if desired