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Warm Greens with Peaches and Nutmeg


  • Author: Chef Helga Alessio (adapted from a recipe by Joel Gamoran at Sur La Table)
  • Yield: Serves 4

Description

At Farm Fresh Cooking to Prevent Food Waste, a live event at the Berkeley Farmers’ Markets presented in partnership with StopWaste, Chef Helga Alessio uses this recipe to show how to make good use of items you have in your kitchen. When peach season ends, swap in apples, pears, or oranges as each comes in season. You can also try replacing the vinegar with orange juice and zest.


Ingredients

Scale
  • 1 bunch Swiss chard, kale, or beet greens
  • 2 tablespoons oil
  • 2 cloves garlic, crushed
  • 1-inch piece gingerroot, minced
  • 1 teaspoon red chile flakes
  • Generous pinch ground nutmeg
  • 1 peach, halved, pitted, and sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon tapioca
  • Salt to taste

Instructions

Separate stems from the leaves and chop stems finely. Roll leaves and slice (chiffonade).

Heat oil in a large skillet over medium heat. Add garlic, ginger, and chile and cook until fragrant, about 1 minute. Add chopped stems and peach slices and sauté for about 5 minutes.

Blend vinegar, soy sauce, and tapioca and pour into pan. Add sliced greens, cover pan, and heat briefly to wilt the greens. Add salt as needed to taste.

Notes

Photo by Edible East Bay

  • Category: salads andd sides

Keywords: warm greens with peaches and nutmeng

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