Sauteéd Beet Greens with Mesquite Bacon and Candied Pecans
Adapted from Recipes and Tales from a Southwest
Kitchen, Ten Speed Press, 1989
Yield: 12 portions
- 1
lb. Mesquite smoked bacon, diced and fried until fairly crisp
(Reserve 1/2 the rendered grease to cook the greens in)
- 5
Large bunches of beet greens, stems removed, well washed and cut
into 1" thick strips
- 3
T Raspberry vinegar
- 1
T Garlic, crushed
- 1/2cup
Chicken stock
- 2
cups Whole candied pecans
- Salt
and pepper to taste
Sauté
the garlic and beet greens in the bacon fat, coating well. Add the
chicken stock and cover with a lid for about 2 minutes until the greens
are well wilted, then toss well adding the raspberry vinegar, the
crisp bacon and the candied pecans. Place in a serving bowl and serve
hot.
Candied Pecans
Yield: 2 cups
- 2
1/2 cup Water
- 2
1/2 cup Sugar
- 2
cup Whole shelled pecans
Bring
the water and the sugar to a rolling boil for 2 minutes. Toss the
nuts into this syrup and bring back to a boil for 1 minute. Drain
the nuts well and spread on a sheet pan lined with parchment paper
and sprinkled with granulated sugar. Sprinkle more sugar on the nuts
and let dry for 2 to 3 hours.
Wine Recommendations: At home we always start with Champagne
and then move to something soft and red, usually a Merlot from California.
[Tips] [Cream
of Green Onion Soup] [Roast
Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]
[Maple Syrup Gravy]
[Gingered Jalapeno
Orange Cranberries] [Sauteed
Beet Greens, Mesquite Bacon and Candied Pecans] [Roasted
Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]
[Spicy Red Wine
Poached Pears and Pumpkin Ice Cream]
Turkey
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