Bites and Booze

Greens with Stone Fruit & Pistachios

Greens with Stone Fruit and Pistachios
My roommates and I-

Wait.  I hate saying that.  We are not roommates.  We are in our thirties, god dammit.  I live on a guest floor in a house in the hills with some people, who I DO NOT share a room with.  Anyways, those people and I decided to have a CSA (Community Supported Agriculture) Box Cook Off.  We both get a box of organic fruits and vegetables from local farmers delivered to our house once a week (soooo ChikFood of us).  We decided to do a Top Chef- esque challenge by incorporating goodies from the box into dishes that we serve to our friends the night of the delivery.  It was great fun.  I made Meximosas and Disaronno Deliciouses and Hayes (person who lives in the house) and I cooked up a storm.  I will totally admit, Hayes hit it out of the park.  He made amazingly complicated recipes:

Bacon-Wrapped Trout stuffed with Lemon Couscous and Zucchini
Jamaican BBQ Pork Tenderloin
Thai Cashew Carrot Noodles
Polenta Tart with Golden Chard
Summer Stone Fruit Gratin

I stuck to the simple things:

Sweet Potato Chips with Truffle Salt
Roasted Carrots with Rosemary, Honey and Lemon
Truffle Vegan Mashed Potatoes
Roasted Chicken
Pork Chops with Goat Cheese Brie and Granny Smith Apples
Golden Chard with Stone Fruit and Pistachios

Between you and me (and the Internet), Hayes totally won the challenge.  But I also won, because I created this gem of a recipe.  The box contained one bunch of golden chard and a ton of stone fruit.  I was going to simply sauté the chard and maybe char the stone fruit for a dessert.  Then it struck me that they may taste amazing together…And they do.  This dish is perfect if your farmers market fruit is not quite ready, but you’re dying to dig in.  In the above picture I used kale, because that’s what I had, and it’s just as tasty.  Really any sturdy green will work, even mustard greens.  The bitterness would go well with the sweetness of the fruit.  Cook this up and enjoy the taste of second place!  Which, really, is just first place with out all of the work (and dishes).

YIELD: 4 servings (as a side dish)
PREP TIME: 5-10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15-20 minutes

Ingredients:

1 bunch of greens (kale, chard, mustard), cut in to bite sized pieces with hard stems removed*
2 cups stone fruit (peaches, nectarines, kumquats, loquats, plums)**, halved and pit discarded
1/3 cup shelled pistachios (if already salted- watch your salt seasoning at the end)
juice of half of a lemon
3 tablespoons grape seed oil
2 cloves garlic, minced
1 tablespoon water
Salt and pepper to taste

*The stems can actually be used as well, if you want to be really ChikFood-ie.  Just chop the stems in to bite sized pieces and sauté them for a few minutes before throwing in the leaves to cook.

**The stone fruit can be a little under ripe, but not overripe (it gets too juicy to char).

Heat a grill, grill pan or cast iron pan on high heat.  Brush the inside of the stone fruit (the flesh) with one tablespoon of the grape seed oil.  When the grill surface is hot, place the fruit (flesh side down) on the grill surface until the fruit is nicely charred, about 3-4 minutes.  Remove from heat and let cool.  When fruit is cool enough, cut in to bite sized pieces and set aside.

Meanwhile, heat a sauté pan over medium to medium high heat.  Pour in the remaining two tablespoons of grape seed oil and let the oil heat up (about one- two minutes).  Add the minced garlic and sauté for one minute, stirring so the garlic doesn’t burn.  Stir in the greens, making sure to evenly coat the greens with the oil and garlic.  Add the water and cover to steam.  After about two minutes of steaming, remove lid and sauté for another two minutes, stirring occasionally. Then, stir in the fruit, pistachios and lemon juice and sauté one more minute to let the flavors meld together.  Serve immediately.

Hayes and I fighting over our loot.

Hayes and I fighting over our loot.

 

 

 

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Jennifer Sorenson
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