Tuesday, October 4, 2011

sauteed greens bruschetta.

This can be eaten a number of different ways. Make up the recipe with just the vegetables, and you've got a lovely spinach side dish. Leave out or keep the meat and put it on sliced bread to make a bruschetta appetizer, or dump the meat (or no meat) mixture on some puff pastry and call it a tart. Or, prepare it as you see it here, which will serve as a main dinner course.  Any combination of greens will do; I've used an arugala and baby mustard greens salad mix as well as plain, fresh spinach to great success. A tomato in place of the figs will also do, but the figs definitely taste better. And plain feta or plain goat cheese are interchangeable, as your wallet allows.

Sauteed Greens Bruschetta

olive oil
3/4 small onion
1-2 cloves of garlic
1-2 bunches of spinach, washed
plain feta
5 small figs
1 Tbsp balsamic vinegar
3/4 Tbsp dijon mustard
1 baguette
1 lb mild Italian sausage

Using 3/4 of an onion, cut in half and slice thin into strips. Begin to sautee in a skillet with some olive oil.

While the onions are cooking, smash and peel the garlic cloves. Mince finely, and press to let the juice run out, as if you were beginning to make a garlic paste. Add the garlic in with the onion and cook until it starts to look like it will begin to caramelize.

Put the sausage (without the casings) in with the onions and garlic and let cook until the meat is cooked through. If you want the meat to be more browned and crispy, you can cook it more, but the spinach also needs to be cooked, so that will add some more time for the sausage to cook.

Add in spinach, and sautee until the greens have wilted. Push the greens and onion and garlic over to the side of the pan and pour in about 1 tablespoon of balsamic vinegar. Let the vinegar cook in the pan then mix the greens into it. Do the same with dijon mustard, using about 3/4 of a tablespoon. (Push the greens over, put the mustard in the pan, let it cook for a couple of seconds, then mix with the greens.)

Spread the mixture out and drizzle very lightly with honey. Mix.

Finally, crumble a little bit of plain feta (or goat cheese) into the greens and let cook until the cheese is a little soft. Serve as is (if cooking without the meat) for a side dish, or continue with the recipe.

Cut a baguette in half. Place the greens mixture evenly along the bread, and also scatter the diced figs. Crumble more feta along the bread, on top of the sausage/greens/onion mixture. Bake at 350 for about 6-10 minutes or until the cheese has softened and melted a little. Serve warm or at room temperature.

The amounts given will provide 4 servings.

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