Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [299]
To roast: Cut off the top quarter of the head. Wrap the unpeeled head in aluminum foil and bake in a preheated 400°F oven until tender and soft, 50 to 70 minutes. Squeeze out the pulp to spread on bread as a butter substitute or stir into soups as a mild thickener.
To candy (an excellent condiment with any green vegetable): see section Appetizers, Nibbles, and Snacks.
Green, Wax, or Purple Beans
Look for firm beans with even coloration and no brown spots. Purple beans will turn green when cooked. A fresh bean will snap in half when bent. Buy 4 to 6 ounces per serving.
To store: Seal in a plastic bag and refrigerate for up to 3 days.
To prepare: Snap off the stems and wash well in a colander set in the sink.
To sauté: Cut into 2-inch lengths. Heat 1 or 2 tablespoons walnut or olive oil in a large skillet over medium heat. Add the beans and cook until crisp-tender, stirring constantly, about 3 minutes.
To steam: Set in a steamer basket over 1 inch of simmering water in a large pot over high heat. Cover, reduce the heat to medium, and steam until crisp-tender, about 5 minutes.
To microwave: Place in a large glass baking dish; add water or broth to a depth of ½ inch. Cover tightly and microwave on high for 4 minutes.
To serve: Season with salt and pepper, then toss with toasted sliced almonds, toasted pecan pieces, poppy seeds, freshly grated lemon zest, a splash of vinegar, a pat of unsalted butter, or a light grating of Parmigiano-Reggiano.
Greens (Swiss Chard, Mustard Greens, Turnip Greens, Beet Greens, or Kale)
Bitter greens should have deep intense colors; the leaves should be perky, neither wilted nor soft. Plan on 7 to 8 ounces uncooked greens per person.
To store: Line a plastic bag with paper towels, poke a few holes in the bag, add the greens, seal, and store in the refrigerator for up to 3 days.
To prepare: Soak in a cleaned sink of cool water, agitating two or three times to thoroughly remove any sand or grit. Remove from the water; do not dry. Cut off the thick stems, even if they run up into the leaves. Slice the leaves into 2-inch pieces.
To sauté and serve: Heat a generous splash of olive or canola oil in a large skillet over medium heat. Add several minced garlic cloves and cook for 30 seconds. Rinse the greens one more time, do not dry, add to the skillet, and toss over the heat until wilted. Also add chili powder or smoked paprika, if desired. Cover, reduce the heat to low, and cook, stirring occasionally, until tender, about 7 minutes. Uncover, reduce the liquid to a glaze, and sprinkle with salt and a little balsamic vinegar. (Note: if desired, first fry a few slices of bacon in the skillet, remove, and crumble; cook the greens in the rendered bacon fat, as directed, then toss with the bacon before serving.)
For spinach,.
Jerusalem Artichokes (aka Sunchokes)
Look for large, smooth-skinned if otherwise gnarled chokes (actually a member of the sunflower family). Avoid any that are soft or have sprouts. Plan on about 5 to 6 ounces per serving. (They can be substituted for half the potatoes in Perfect Mashed Potatoes—boil with the potatoes as directed on section Vegetables.)
To store: Keep in a plastic bag in the refrigerator for up to 5 days.
To prepare: Peel with a vegetable peeler; cut into quarters or 1-inch pieces, whichever is smaller.
To roast: Toss with olive oil in a 13 × 9-inch baking dish and bake in a preheated 350°F oven, stirring once or twice, until browned and tender, about 25 minutes.
To boil: Place in a large pot of boiling salted water over high heat and cook until tender, about 10 minutes.
To steam: Place in a steamer basket over 1 inch of boiling water in a large pot set over high heat; cover, reduce the heat to medium, and steam until tender, about 12 minutes.
To serve: Season with salt and ground pepper, preferably white pepper, before tossing with unsalted butter, olive oil, toasted sesame oil, or toasted pumpkinseed oil.
Mushrooms
While there are great differences among mushroom varietals, most will sauté in the same way for a side dish. Look