This is my contribution to the latest Family Food Fight (our usual Sunday activity). Cassie, my granddaughter, picked the theme which was 3 greens. And, I must say, we all did an exceptional job. For really good food porn, take a quick trip to my son’s photolog to see all 3 delicious courses. You won’t be disappointed!
Since I knew Jim & Cass were planning light, first course-type dishes — Jim a chilled soup & salad and Cassie a zucchini pasta - I decided to go with meat.
This Ain’t Yo Mama’s Pigs in a Blanket
It’s 3 Greens Wrapped Around Italian Pork Sausage
and Served with Caramelized Onions & Garlic Croutons
It’s almost healthy…if you don’t count the pork sausage.
Ingredients: 3 greens, Italian pork sausage, chicken broth, garlic; sweet onions, butter, Balsamic syrup; day old crusty bread.
To market, to market…to buy greens. I came home with 3 bouquets (swiss chard, escarole and dandelions). Next step, cleaning them — the dandelions were sandy buggers and required about 3 baths.
Method: I quick blanched each leaf just to get it malleable and, after that, it was pretty much layer one green on top of the other, place the sausage down, and roll. I cooked them in chicken broth filled half-way up with a few garlic cloves for about 45 minutes (turn a few times during process).
I caramelize thinly sliced onions with a slow cook method starting with a pat of butter and olive oil, S&P. If, during the process, I feel the onions need a little more liquid rather than more butter or oil, I add a few drops of my trusty friend, chicken broth. Once the onions have softened, add Balsamic syrup. I let them continue to hang out over low heat for about a half-hour.
Garlic Croutons: Drizzle olive oil, kosher salt and bake till toasty. Rub garlic clove over surface.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!