• Perfect Winter Recipe

    In the winter months greens are available in abundance. Here is a quick and easy recipe that tames the strong flavors that greens can sometimes take on. It is wonderful with freshly grated Parmesan as a sauce for a hearty pasta like penne and is equally good as a sauce for fish. It freezes well and can be made up to two weeks ahead of time.

    Winter Greens Sauce Verde with Feta and Olive Oil

    4 bunches mixed winter greens (kale, collards, mustards, turnip, etc.)

    1 small yellow onion, minced

    6 cloves garlic, minced

    1 teaspoon fresh thyme, chopped

    Juice of one lemon

    ¼ cup Herbsaint 

    ½ cup extra virgin olive oil

    6 oz french style feta

    ½ teaspoon smoked paprika

    Pinch of cayenne

    Salt and pepper to taste

    Fill  a large stock pot  three quarters full of salted water. Cover and bring to a boil.

    Sort through greens removing any discolored areas, and trim any thick stems that may be dry and tough. Rinse the greens thoroughly in several changes of water to remove any dirt.

    Add the greens to the boiling water. Cover and return to a boil. Blanch the greens for two minutes. Plunge the greens into cold water to stop the cooking and allow to cool.

    Remove the cooled greens  Place in a colander to drain. Place greens in a towel and squeeze to remove excess water. Roughly chop the greens and set aside.

    Add the olive oil to a medium sauté pan over medium heat. Add the onions and cook for 5 minutes or until soft and translucent. Add the garlic and cook an additional two minutes. Add paprika, thyme and chopped greens and cook for five minutes. Add Herbsaint and raise heat to evaporate the alcohol. Add lemon juice and remove from heat. Allow to cool slightly.

    Transfer the mixture to a blender and puree. Add feta and blend until smooth.

    Season with salt, pepper and cayenne. The sauce can be used immediately or may be frozen for up to two weeks

    -Chef Frederick Heurtin