11/16/06 Food & Wine

Welcome to Vine to Wine, this is your host Linda Moran and today is Food and Wine pairing day. I am so impressed with the hearty greens that are available during the fall. Today I want to share one of my favorite dishes using these greens and of course the wines that go with it. 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 by serving them over polenta or risotto. 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 used 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 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. Portion the greens out and use them as a side dish or to top polenta or risotto. Garnish it with the toasted garlic and serve it with a red onion and roasted beet salad. My wine choice? Try a basic Chianti Classico, or if you want to serve a white wine, try a Vernacchi from Jesi, Italy. Most of all enjoy those greens and thanks for joining me on today's Vine to Wine.