UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.
Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.
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Linda's Story on Braised Bitter Greens
This dish has been a favorite at our Thanksgiving table for over a decade. It is a wonderful, healthy addition to the rich meal. The bright, mildly spicy flavor is delicious with the turkey, stuffing, gravy and all the other fixings. It goes well with most winter fare.
Ingredients:
2.5 pounds assorted bitter greens - escarole, kale, chard, collard greens, etc.
Olive oil as needed
3-4 cloves garlic finely minced
1 fresh hot pepper finely minced, or 1.5 tsp hot red pepper flakes
2-3 tsp anchovy paste
Salt and pepper to taste
Recipe Procedure:
1. Wash and trim greens. Cut into large bite-sized pieces.
2. Bring a large pot of salted water to a boil. Add greens and cook uncovered for about 10 minutes. Drain well.
3. Heat a little olive oil in a large saute pan. Add garlic, hot pepper and anchovy paste. Warm over medium heat for 3 minutes.
4. Add greens, toss with hot oil and simmer gently for 5 minutes.
5. Season with salt and pepper.
Other Information:
Category: Side Dish
Time typically served: Dinner
Servings: 4-6
