Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [70]
Makes 3 cups
1 bunch leafy greens
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
1 tablespoon freshly squeezed lemon juice
Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don’t pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they’ve shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you’re using them.
Serve hot, seasoned with lemon juice and freshly ground black pepper.
Sweet Potato and Cranberry Cornmeal Biscuits
My contribution to my family’s Thanksgiving meal has always been cornbread. In making it so many times, I discovered that it’s a great vehicle for fruit, cooked grains, or vegetables. This variation has a thick batter, so these are more like biscuits than bread. Pale orange and scarlet-flecked, these biscuits make a beautiful addition to a holiday table.
Makes 12 biscuits
1 sweet potato, peeled and coarsely chopped
1 cup freshly squeezed orange juice
2 teaspoons salt
5 tablespoons unsalted butter, at room temperature, plus 1 tablespoon melted butter for brushing
3 tablespoons maple syrup
1 cup fresh cranberries
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
Preheat the oven to 425°F. Grease a baking sheet or muffin tin and set aside.
Put the sweet potato in a small saucepan with the orange juice, ½ cup water, and 1 teaspoon of the salt. Bring to a boil, then decrease the heat slightly and boil gently, covered, until very soft, about 10 minutes. Coarsely mash the potatoes and cooking liquid with the 5 tablespoons butter and maple syrup. Stir in the cranberries. Let cool and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1 teaspoon salt. Stir in the sweet potatoes. Refrigerate for 1 hour.
To form each biscuit, pack the dough to just below the top of a ⅓-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 12 biscuits total. Brush the top of each biscuit with a little melted butter. Bake for 15 minutes, then rotate and continue baking until the tops are golden and firm, about 5 minutes more. Transfer to a wire rack to cool. Serve warm or cold.
Green Rice
Green Rice
My Iranian father is infamous for knowing how to make one single dish: rice cooked with lentils, dill, and spices. Rice is ubiquitous in Persian cooking, and there are many elaborate variations that include dried fruit, fresh herbs, nuts, and beans. This version is green and aromatic. Dried limes have a distinctly sour, herbal taste specific to Persian food. Whole or powdered dried limes can be found at the stores listed in this book’s Resources section, but if you can’t find either one, the rice can be cooked with 2 teaspoons of lemon zest and seasoned with 2 tablespoons of lemon juice right before serving.
Makes 6 cups
2 cups long-grain basmati rice
Salt
1 teaspoon saffron threads or powder
3 tablespoons olive