Winter Greens
Welcome to Vine to Wine this is your host Linda Moran. This is it my favorite week of feasting and celebrating the 2009 harvest. I love it!
I am so impressed with the hearty greens that are available during the fall and just in time for Thanksgiving. As a truly great focus to a meal, greens are all too often overlooked. I like greens prepared with a bit of an Italian influence. Start with any combination of greens such as Swiss chard, kale and mustard or beet greens. I usually go heavy on the Swiss chard and beet greens because they loose volume and are sometimes overpowered by the other greens. The addition of garlic is a must. You can use roasted garlic or fresh minced garlic. In addition, I suggest that you toast sliced garlic in olive oil and set it aside to use as a garnish. Keep the preparation simple just sauté your greens in olive oil, or a combination of olive oil and butter, with minced shallots, kosher salt and fresh cracked pepper. If you want them a bit softer and sauce like, add a touch of white wine or chicken stock. They are great with a slice of leftover turkey. Portion the greens out and use them as a side dish for your turkey or to top polenta or risotto. Garnish it with the toasted garlic and serve it with a roasted beet salad. My wine of choice? Chianti Classico for a red, or if you want to serve a white wine, try a Verdicchio from
