Best Sautéed Greens With Fresno Chiles Recipes

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Steps:

• Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
• In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
• Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Steps:

• Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
• Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
• Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON

Steps:

• Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

SAUTéED GREENS WITH FRESNO CHILES

Steps:

• Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.

SAUTEED GREENS WITH VINEGAR

Steps:

• Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
• Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
• Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
• Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
• Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO

Steps:

• Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
• Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
• Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC

Steps:

• 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
• 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
• 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
• 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
• 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.