Part 2 (1/2)

2 tablespoons olive oil2 tablespoons b.u.t.ter1 large onion, chopped teaspoon crushed red pepper10 cloves garlic, minced8 cups chicken stock or canned low-sodium chicken broth1 large head escarole (about 10 ounces), rinsed, thick ribs removed, leaves chopped cup finely grated Parmigiano-Reggiano cheese cup finely grated Pecorino Romano cheeseSalt and freshly ground black pepper, to taste1 tablespoon chopped fresh parsley leaves1 tablespoon chopped fresh chives 1. In a large saucepan, heat the oil and b.u.t.ter over medium heat. Once the b.u.t.ter has melted, raise the temperature to medium-high and add the onion. Saute until tender, stirring as needed, about 5 minutes. In a large saucepan, heat the oil and b.u.t.ter over medium heat. Once the b.u.t.ter has melted, raise the temperature to medium-high and add the onion. Saute until tender, stirring as needed, about 5 minutes.

2. Add the crushed red pepper and cook for about 1 minute. Add the garlic and cook, stirring constantly to avoid scorching, until it is aromatic, about 1 minute. Add the chicken stock and bring to a boil. Then reduce the heat to a low simmer and cook, uncovered, for about 30 minutes, or until the garlic has mellowed. Add the crushed red pepper and cook for about 1 minute. Add the garlic and cook, stirring constantly to avoid scorching, until it is aromatic, about 1 minute. Add the chicken stock and bring to a boil. Then reduce the heat to a low simmer and cook, uncovered, for about 30 minutes, or until the garlic has mellowed.

3. Add the escarole and simmer until it is tender, about 15 minutes. Add the escarole and simmer until it is tender, about 15 minutes.

4. Meanwhile, stir the Parmesan and Pecorino together in a small bowl. Meanwhile, stir the Parmesan and Pecorino together in a small bowl.

5. Season the soup to taste with salt and pepper. Add the parsley and chives, and stir to mix well. Ladle the soup into individual bowls, and garnish each bowl with the cheese mixture to taste. Serve hot. Season the soup to taste with salt and pepper. Add the parsley and chives, and stir to mix well. Ladle the soup into individual bowls, and garnish each bowl with the cheese mixture to taste. Serve hot.

6 servings

Clagett Farm Southern Cooked Greens Clagett Farm is a working farm operated by the Chesapeake Bay Foundation in Maryland. Among other things, they grow vegetables for their Community Supported Agriculture program (also known as a CSA), which allows people to prepurchase a share of the harvest. You pay the farmer up front and later the harvest is divided between you and the other ”shareholders.” In this way they are able to maintain a mutually supportive relations.h.i.+p between farmers and the community. And on top of that, half of the produce they grow on the farm is distributed free or at reduced prices to underserved communities nearby. Talk about sustainability! This recipe is my tribute to the abundance of greens grown on their farm.

2 pounds smoked turkey legs, thighs, or wings6 cups chicken stock, canned low-sodium chicken broth, or water, or a combination2 tablespoons canola oil4 cups thinly sliced onions1 tablespoon minced garlic2 teaspoons salt teaspoon crushed red pepper, or 1 or 2 whole dried red peppers, cut in half6 pounds greens, such as collard, mustard, turnip, or kale, or a mixture, tough ends of the stems removed, leaves rinsed, and chopped into 2- to 3-inch pieces cup cider vinegar 1. Combine the turkey and broth in a medium pot and bring the broth to a boil. Reduce the heat to low, cover, and simmer for 2 hours, until the turkey is very tender and easily pulls away from the bone. Remove the pot from the heat and set it aside until the turkey is cool enough to handle. Pull the meat from the bones (discard the bones) and return the meat to the broth. Combine the turkey and broth in a medium pot and bring the broth to a boil. Reduce the heat to low, cover, and simmer for 2 hours, until the turkey is very tender and easily pulls away from the bone. Remove the pot from the heat and set it aside until the turkey is cool enough to handle. Pull the meat from the bones (discard the bones) and return the meat to the broth.

2. Heat the canola oil in a 6-quart pot over medium-high heat. Add the onions and cook, stirring as needed, until translucent, about 6 minutes. Heat the canola oil in a 6-quart pot over medium-high heat. Add the onions and cook, stirring as needed, until translucent, about 6 minutes.

3. Add the garlic, salt, and crushed red pepper, and cook for 1 minute. Add the greens in batches, stirring and pressing them down as they start to wilt to make room for more. When all the greens have been added, add the broth and turkey. Bring to a boil, reduce the heat to low, and simmer for 25 minutes, or until the greens are tender. Add the garlic, salt, and crushed red pepper, and cook for 1 minute. Add the greens in batches, stirring and pressing them down as they start to wilt to make room for more. When all the greens have been added, add the broth and turkey. Bring to a boil, reduce the heat to low, and simmer for 25 minutes, or until the greens are tender.

4. Stir in the vinegar, and remove from the heat. Remove the pepper halves, if desired. Serve the greens warm with their pot liquor ( juices) and turkey. Stir in the vinegar, and remove from the heat. Remove the pepper halves, if desired. Serve the greens warm with their pot liquor ( juices) and turkey.

6 to 8 servings

Spinach Sauteed with Garlic, Figs, and Honey Sweet and savory come together nicely in this dish that is just an explosion of flavors. You may have to saute the spinach in batches; whatever you do, just work quickly so you don't overcook it.

2 tablespoons olive oil2 tablespoons thinly sliced garlic cup sliced dried figs cup chicken stock or canned low-sodium chicken broth1 pound baby spinach, rinsed and spun dry teaspoon salt teaspoon freshly ground black pepper2 teaspoons honey 1. Place a medium skillet over medium-high heat. Add the olive oil, and when it is hot, add the garlic and cook until it is lightly toasted, about 30 seconds. Add the figs and chicken stock, and cook until the stock is nearly completely reduced, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Place a medium skillet over medium-high heat. Add the olive oil, and when it is hot, add the garlic and cook until it is lightly toasted, about 30 seconds. Add the figs and chicken stock, and cook until the stock is nearly completely reduced, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes.

2. Season with the salt and pepper, and drizzle with the honey just before serving. Season with the salt and pepper, and drizzle with the honey just before serving.

4 servings

Swiss Chard Boules Filled with Lemon Barley ”Risotto”

This elegant dish takes about two hours to make but is very impressive: an almost vegetarian cabbage roll, if you will (it can be made with vegetable stock and without the pancetta). If you don't want to pull out all the stops and make the whole dish, the lemon barley risotto can be made without the chard stems and enjoyed on its own. It is especially delicious drizzled with the Mint Oil on chapter ”The Herb Garden”.

1 pound Swiss chard, with at least 12 large leaves (it is easier to make the boules with large leaves)3 tablespoons b.u.t.ter2 ounces pancetta, diced cup diced shallot cup pearled barley1 teaspoon kosher salt teaspoon freshly ground white or black pepper cup dry white wine3 cups chicken, beef, or vegetable stock or canned low-sodium chicken, beef, or vegetable broth, heated cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese cup chopped fresh parsley leaves1 teaspoon finely grated lemon zestRoasted Red Pepper Coulis (recipe follows) 1. Fill a large bowl with ice and cold water, and set it aside. Fill a large bowl with ice and cold water, and set it aside.

2. Bring a large pot of salted water to a boil, add the Swiss chard, and cook until the leaves are pliable enough for rolling, 1 minutes. Immediately transfer the chard to the bowl of ice water, and let it cool for 2 minutes. Drain, and lay the chard on clean kitchen towels to dry. Pat dry. Bring a large pot of salted water to a boil, add the Swiss chard, and cook until the leaves are pliable enough for rolling, 1 minutes. Immediately transfer the chard to the bowl of ice water, and let it cool for 2 minutes. Drain, and lay the chard on clean kitchen towels to dry. Pat dry.

3. Cut the large ribs and stems from the center of the chard leaves, and set the leaves aside. Finely dice the ribs and stems, and reserve them separately. You should have about 1 cup of diced ribs/stems. Cut the large ribs and stems from the center of the chard leaves, and set the leaves aside. Finely dice the ribs and stems, and reserve them separately. You should have about 1 cup of diced ribs/stems.

4. Place a medium saucepan over medium-high heat. Add the b.u.t.ter and the pancetta, and cook until the pancetta begins to crisp, about 2 minutes. Add the shallot and reserved diced chard stems and ribs, and cook until tender, 3 to 4 minutes. Add the barley, salt, and pepper, and cook for 1 minute. Add the white wine and cook, stirring, until it has evaporated. Then begin adding the chicken stock in -cup increments, stirring constantly and adding more stock when each first addition has been completely absorbed. Continue this process until you have used 3 cups of the stock; this will take about 40 minutes. Then fold in the cheese, parsley, and lemon zest, and adjust the seasoning if necessary. Set the ”risotto” aside until it is cool enough to handle. (The ”risotto” will cool faster if you spread it on a small parchment-lined baking sheet and chill it in the freezer for 10 minutes.) Place a medium saucepan over medium-high heat. Add the b.u.t.ter and the pancetta, and cook until the pancetta begins to crisp, about 2 minutes. Add the shallot and reserved diced chard stems and ribs, and cook until tender, 3 to 4 minutes. Add the barley, salt, and pepper, and cook for 1 minute. Add the white wine and cook, stirring, until it has evaporated. Then begin adding the chicken stock in -cup increments, stirring constantly and adding more stock when each first addition has been completely absorbed. Continue this process until you have used 3 cups of the stock; this will take about 40 minutes. Then fold in the cheese, parsley, and lemon zest, and adjust the seasoning if necessary. Set the ”risotto” aside until it is cool enough to handle. (The ”risotto” will cool faster if you spread it on a small parchment-lined baking sheet and chill it in the freezer for 10 minutes.) 5. Preheat the oven to 300F. Preheat the oven to 300F.

6. Using a 2-ounce scoop or a -cup measure and your hands, form the barley ”risotto” into approximately 12 round b.a.l.l.s. Place each ball at the bottom edge of the inside of a Swiss chard leaf. Roll the ball up in the leaf, tucking the edges in and rotating the ball so that the barley is evenly covered and the edges of the leaf are smooth. Repeat with the remaining barley ”risotto” b.a.l.l.s and Swiss chard leaves. You should be able to form about 12 boules. If your leaves are torn or are small, you can still make boules by piecing a few leaves together. Using a 2-ounce scoop or a -cup measure and your hands, form the barley ”risotto” into approximately 12 round b.a.l.l.s. Place each ball at the bottom edge of the inside of a Swiss chard leaf. Roll the ball up in the leaf, tucking the edges in and rotating the ball so that the barley is evenly covered and the edges of the leaf are smooth. Repeat with the remaining barley ”risotto” b.a.l.l.s and Swiss chard leaves. You should be able to form about 12 boules. If your leaves are torn or are small, you can still make boules by piecing a few leaves together.

7. Arrange the boules in a shallow baking dish and add the remaining cup stock. Cover the dish with aluminum foil and bake for 30 minutes, or until the boules are completely warmed through. Serve immediately, drizzled with the Roasted Red Pepper Coulis. Arrange the boules in a shallow baking dish and add the remaining cup stock. Cover the dish with aluminum foil and bake for 30 minutes, or until the boules are completely warmed through. Serve immediately, drizzled with the Roasted Red Pepper Coulis.

12 boules, 4 to 6 servings

Roasted Red Pepper Coulis 1 pound (about 3) red bell peppers, roasted, skins and seeds removed cup pine nuts, toasted2 tablespoons red wine vinegar cup finely grated Parmigiano-Reggiano cheese1 tablespoon chopped fresh parsley leaves1 tablespoon chopped fresh basil leaves1 tablespoon freshly squeezed lemon juice cup extra-virgin olive oil teaspoon salt teaspoon freshly ground white pepper Combine all the ingredients in the bowl of a food processor and process to form a thick, creamy puree. Adjust the seasoning, if necessary.

2 cups To Roast Peppers and Chiles 1. Set the peppers directly over the flame of a gas burner set on high, and cook, in batches and turning as necessary, until blackened on all sides, about 6 minutes. (See Note.) Transfer the peppers to a bowl and cover it with plastic wrap, allowing them to steam.

2. Once the peppers are cool enough to handle, remove and discard the stems, the skin, and most of the seeds (by just running your fingers over the pepper). Use as desired.

Note: If you don't have a gas stove, you can roast peppers in the oven: Toss them in 1 teaspoon oil, place them on a baking sheet, and roast at 450F until blackened on all sides, turning them as necessary.

Dandelion Greens with Walnuts, Blue cheese, And Dates Dandelion greens fall into the category of bitter greens and can be rather strong on their own. However, their hearty texture and sharp flavor make a great backdrop when paired with a sweet date dressing, salty cheese, and toasted walnuts.

1 teaspoon minced shallot teaspoon Dijon mustard2 tablespoons water, or as needed3 tablespoons balsamic vinegar3 whole dried pitted dates, plus cup finely diced teaspoon salt, plus more to taste1/8 teaspoon freshly ground black pepper, plus more to taste6 tablespoons grapeseed oil4 cups chopped dandelion greens (bite-size pieces)4 ounces Rogue River or other blue cheese, crumbled cup chopped toasted walnuts 1. Combine the shallot, mustard, water, balsamic vinegar, and the 3 whole dates in a food processor or blender, and blend together well. Season with the teaspoon salt and 1/8 teaspoon black pepper, and continue to blend while adding the oil in a slow, steady stream until the vinaigrette is smooth and emulsified. Transfer the vinaigrette to a small bowl and stir in the chopped dates. Combine the shallot, mustard, water, balsamic vinegar, and the 3 whole dates in a food processor or blender, and blend together well. Season with the teaspoon salt and 1/8 teaspoon black pepper, and continue to blend while adding the oil in a slow, steady stream until the vinaigrette is smooth and emulsified. Transfer the vinaigrette to a small bowl and stir in the chopped dates.

2. Place the dandelion greens in a large mixing bowl, and add 3 tablespoons of the vinaigrette. Season with a pinch of salt and pepper (or to taste), and toss to coat well. Divide the greens among four serving plates, and sprinkle the blue cheese and walnuts over them. Drizzle with additional vinaigrette, making sure each dish gets enough date pieces. Serve immediately. Place the dandelion greens in a large mixing bowl, and add 3 tablespoons of the vinaigrette. Season with a pinch of salt and pepper (or to taste), and toss to coat well. Divide the greens among four serving plates, and sprinkle the blue cheese and walnuts over them. Drizzle with additional vinaigrette, making sure each dish gets enough date pieces. Serve immediately.

About 4 servings

Frisee and Arugula Salad with Pan-Fried Oysters and Creamy Fennel Dressing Freshly shucked local oysters are one of the great pleasures that come from living close to the water. You know how to enjoy them on the half-sh.e.l.l. Here they are pan-fried and crown fresh peppery greens.

4 ounces sliced bacon, cut into -inch strips1 bulb fennel (about 1 pound), halved and coredSalt2 tablespoons olive oil1/3 cup finely diced shallot1 teaspoon minced garlic1 teaspoon freshly ground white pepper1/3 cup Herbsaint or Pernod liqueur1 egg yolk3 tablespoons water1 tablespoon freshly squeezed lemon juice1 cups canola, grapeseed, or other vegetable oil1 cup yellow cornmeal1 teaspoon freshly ground black pepper teaspoon cayenne pepper12 medium-size shucked oysters (about 8 ounces)8 cups (about 10 ounces) fresh arugula or spinach, large stems removed, leaves rinsed and spun dry1 small head frisee, rinsed, core removed, leaves pulled apart (about 2 cups) cup freshly grated Parmigiano-Reggiano cheese1 apple, cored and thinly sliced or julienned 1. Cook the bacon in a small saute pan over medium-high heat until it is crispy, 7 to 9 minutes. Drain, and set the bacon aside on paper towels to cool. Crumble the cooled bacon, and set it aside. Cook the bacon in a small saute pan over medium-high heat until it is crispy, 7 to 9 minutes. Drain, and set the bacon aside on paper towels to cool. Crumble the cooled bacon, and set it aside.

2. Thinly slice one half of the fennel bulb on a mandoline, or with a sharp knife, and set it in a small bowl. Sprinkle with teaspoon salt and set it aside for 20 minutes. Then rinse the fennel well under cool water, pat it dry, and cover and refrigerate until ready to use. Thinly slice one half of the fennel bulb on a mandoline, or with a sharp knife, and set it in a small bowl. Sprinkle with teaspoon salt and set it aside for 20 minutes. Then rinse the fennel well under cool water, pat it dry, and cover and refrigerate until ready to use.

3. Cut the remaining fennel into small dice. Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the diced fennel, shallot, garlic, teaspoon salt, and teaspoon of the white pepper. Cook until tender, stirring as necessary, about 3 minutes. Carefully add the Herbsaint to the pan and cook until the liquid has been absorbed, 2 minutes. Remove the pan from the heat and set it aside to cool for 5 minutes. Cut the remaining fennel into small dice. Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the diced fennel, shallot, garlic, teaspoon salt, and teaspoon of the white pepper. Cook until tender, stirring as necessary, about 3 minutes. Carefully add the Herbsaint to the pan and cook until the liquid has been absorbed, 2 minutes. Remove the pan from the heat and set it aside to cool for 5 minutes.

4. Combine the egg yolk, water, lemon juice, teaspoon salt, the remaining teaspoon white pepper, and the sauteed fennel in the bowl of a food processor. Process until smooth. While the machine is still running, add 1 cup of the canola oil in a thin, steady stream until incorporated. Transfer the dressing to a small container, cover, and refrigerate. (If desired, the dressing can be thinned to your liking with additional water.) Combine the egg yolk, water, lemon juice, teaspoon salt, the remaining teaspoon white pepper, and the sauteed fennel in the bowl of a food processor. Process until smooth. While the machine is still running, add 1 cup of the canola oil in a thin, steady stream until incorporated. Transfer the dressing to a small container, cover, and refrigerate. (If desired, the dressing can be thinned to your liking with additional water.) 5. In a shallow pan, stir together the cornmeal, 2 teaspoons salt, the black pepper, and the cayenne. Dredge each oyster in the cornmeal mixture and set them aside. In a shallow pan, stir together the cornmeal, 2 teaspoons salt, the black pepper, and the cayenne. Dredge each oyster in the cornmeal mixture and set them aside.

6. Heat the remaining cup vegetable oil in a 12-inch saute pan over medium-high heat. Add the oysters and cook until they are golden and the centers are set, 1 to 2 minutes per side. Drain on paper towels. Heat the remaining cup vegetable oil in a 12-inch saute pan over medium-high heat. Add the oysters and cook until they are golden and the centers are set, 1 to 2 minutes per side. Drain on paper towels.

7. To a.s.semble the salad, combine the arugula, frisee, reserved sliced fennel, reserved bacon, Parmesan, and apple in a large mixing bowl. Add cup of the dressing (or more if desired), and toss gently to combine. Divide the salad among four to six serving plates. Divide the oysters among the salads, and serve immediately. To a.s.semble the salad, combine the arugula, frisee, reserved sliced fennel, reserved bacon, Parmesan, and apple in a large mixing bowl. Add cup of the dressing (or more if desired), and toss gently to combine. Divide the salad among four to six serving plates. Divide the oysters among the salads, and serve immediately.

4 to 6 servings