Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Fresh Salmon Croque Madame

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version, the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.

• 1/4 cup extra-virgin olive oil
• 1 small bunch Swiss chard or other leafy green, washed, dried
• Kosher salt and freshly ground black pepper, to taste
• 2 1/2-inch-thick slices country hearth bread
• 1 clove garlic, peeled
• 2 Tbs. cream cheese
• 1 Tbs. capers, drained and rinsed
• Two 4-oz. salmon fillets, skin removed
• 1 Tbs. unsalted butter
• 2 large eggs

Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.

Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.

Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.

While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.

Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Mushrooms & Spinach with Soppressata Crisps

Cremini mushrooms (also called “baby bellas”) look similar to button mushrooms but have brown caps and a meatier texture.

• 1 oz. very thinly sliced hot soppressata or other spicy dried sausage, slices quartered (about 1/4 cup or 8 slices 1/8 inch thick)
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 15 oz. cremini mushrooms, halved if small or quartered or cut into sixths if very large (scant 5 cups)
• 5 medium scallions (white and green parts), trimmed and cut into 1-inch pieces (1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• 5 oz. baby spinach (about 6 cups)

Put the soppressata in a large (preferably 12-inch) skillet over medium heat. Cook until crisp, 5 to 7 minutes. Transfer to a small plate lined with paper towels. Increase the heat to medium high and let the pan heat up for 1 minute. Pour in the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the mushrooms in an even layer. Season with salt and pepper and let cook undisturbed until the mushrooms have begun to brown, about 3 minutes. Add the scallion pieces and sauté, stirring as needed, until the mushrooms are golden brown and tender and the scallions are lightly browned in places and softened, another 6 to 7 minutes. If the vegetables seem to be cooking too fast or the pan bottom is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the heat momentarily to let the pan cool.) Stir in the garlic and cook for another 30 seconds. Turn off the heat and add the spinach and crisped soppressata, flipping and stirring to blend and to wilt the spinach. Season to taste with salt and pepper, drizzle with a little olive oil, and serve immediately.

Garlicky Braised Kale with Sun-Dried Tomatoes

Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when properly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.Watch the Test Kitchen's video to get a few quick tips on trimming kale.

• 2 Tbs. extra-virgin olive oil
• 5 cloves garlic, cut in half, smashed, and peeled
• 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
• 7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
• 1/2 tsp. salt
• Freshly ground black pepper
• 1/2 cup low-salt chicken stock (canned is fine, but don't use low-fat)
• 1/2 tsp. balsamic vinegar
• 1/2 oz. crumbled goat cheese (optional)

Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 minutes. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 minutes. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Creamed Spinach Amandine

An elegant side dish for Slow-Roasted Beef Tenderloin

• 20 oz. fresh spinach, stemmed, washed, and drained (about 8 cups, loosely packed)
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1/2 cup sliced almonds, toasted until lightly golden
• 1/2 Tbs. almond oil (or walnut or hazelnut oil)

Heat a large nonstick pan over medium heat. Add a large handful of spinach, and as it wilts and makes room in the pan, add more spinach. When it’s all wilted, pour off any liquid in the pan, add the heavy cream, and season with salt and pepper. Keep on low heat until serving.

To serve, sprinkle each portion of spinach with the toasted almonds and drizzle with the nut oil.

Quick-Braised Peas, Lettuce & Scallions

Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with grilled spring lamb, but it also goes well with chicken, duck, and fish.

• 2 Tbs. unsalted butter
• 10 scallions (white and light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. crème fraîche

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

Spinach & Parmesan Gratin

This comforting, savory side dish is good with roasted or sautéed meats. Or pair it with a salad and serve it after a bowl of soup. You can also use this as a filling for crêpes.

• 2 lb. fresh spinach, stemmed, washed, and drained
• 1-1/2 cups milk or homemade or low-salt chicken broth
• 2 Tbs. unsalted butter; more for the baking dish
• 1/2 medium yellow onion, finely diced (about 2/3 cup diced)
• 2 Tbs. all-purpose flour
• 1/4 tsp. kosher salt
• Pinch freshly ground black pepper
• Pinch ground cayenne
• 1-1/4 cups (3 oz.) freshly grated Parmigiano Reggiano

Heat the oven to 350°F. Butter a medium (1-1/2- quart) shallow baking dish.

Fill a large pot about halfway with lightly salted water and bring to a boil over high heat. Add the spinach in large handfuls, adding more as it wilts. When all the spinach is in the pot, blanch for 1 minute. Drain in a colander, running cold water over the spinach to cool it. Squeeze the cooled spinach to remove as much liquid as possible and then chop it coarsely.

Heat the milk or broth in a small saucepan or in the microwave until hot. Set a medium saucepan over medium heat and melt the butter. Add the onion and cook until translucent and softened but not colored, about 5 minutes. Stir in the flour, salt, pepper, and cayenne and cook, stirring constantly, for 2 minutes. Slowly stir in the milk or broth, raise the heat to medium, and cook, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.

When the sauce is ready, add 1 cup of the Parmigiano and stir until the cheese is melted and thoroughly combined. Take the pan off the heat and stir in the chopped spinach, mixing well. Taste and season with more salt if necessary. Scrape into the buttered baking dish, sprinkle the remaining 1/4 cup Parmigiano on top, and bake until the gratin is bubbly and the top is nicely browned, 35 to 40 minutes. Let it cool for a few minutes before serving.

Classic Creamed Spinach

With a subtle infusion of garlic and a bit of Parmigiano-Reggiano, this creamy side dish holds its own against the steakhouse competition.

• 2 lb. fresh spinach (mature crinkly leaves, not flat baby leaves), stems removed
• Kosher salt
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 3 large cloves garlic, smashed and peeled
• Freshly ground black pepper
• Freshly grated nutmeg
• 1/2 oz. (1 Tbs.) unsalted butter
• 1 Tbs. plus 1 tsp. all-purpose flour
• 1/3 cup freshly grated Parmigiano-Reggiano

Wash the spinach thoroughly using 2 or 3 changes of water, but don’t dry the leaves. Set a 6- to 8-quart Dutch oven over medium-high heat and add half of the wet spinach to it. Season with 1/4 tsp. salt, cover, and steam, tossing frequently, until wilted, 3 to 4 minutes. Transfer to a colander in the sink and repeat with the remaining spinach.


Allow the spinach to cool in the colander for several minutes. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Let the spinach rest for a few more minutes and then press again to remove more water. Transfer the spinach to a cutting board, blot again with the towel, and chop very coarsely.


Put the milk, cream, and smashed garlic in a 1-quart saucepan. Bring to a boil over medium heat; then immediately remove from the heat and let sit for 10 minutes.


With a fork, remove most of the smashed garlic from the cream mixture, pressing the garlic against the side of the pan to squeeze out the cream. (It’s fine if small pieces of garlic remain.) Transfer the cream mixture to a liquid measuring cup and add 1/2 tsp. salt, a few grinds of pepper, and a big pinch of nutmeg.


Wipe out the saucepan. Melt the butter in the pan over medium-low heat. Add the flour and cook, whisking constantly, until pale and smooth, about 1 minute.


Whisk in the cream mixture in a slow, steady stream. Raise the heat to medium and simmer the sauce, whisking constantly, until it thickens and reduces slightly, about 2 minutes. Remove from the heat.


Return the chopped cooked spinach to the Dutch oven and set over medium heat. Add the sauce and stir to combine. Add the Parmigiano and mix well. Continue to stir constantly until the spinach is hot, 1 to 2 minutes. Season with more salt and pepper and serve immediately.

Spinach & Parmesan Stuffed Mushrooms

• 1 lb. medium white mushrooms (about 24), wiped clean
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 slices white sandwich bread
• 4 scallions (white and green parts), thinly sliced
• 1/4 cup dry sherry
• 6 oz. fresh baby spinach, roughly chopped
• 1/4 cup heavy cream
• 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
• 1/2 lemon

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.

Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.

Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.

Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Creamy Parmesan Swiss Chard Gratin

I like the variety of Swiss chard called "Bright Lights," which has yellow and pink stalks, but any Swiss chard will work fine. The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor.

• 1/2 cup toasted or stale coarse breadcrumbs
• 2 Tbs. unsalted butter; more for coating the gratin pan
• 1 cup heavy cream
• 2 cloves garlic, smashed and peeled
• Freshly ground black pepper
• 1/2 tsp. kosher salt
• 3 strips bacon (about 2-1/2 oz.)
• 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch wide ribbons (to yield about 2-3/4 cups stems and 7 to 8 cups leaves)
• 1/3 cup grated Parmigiano-Reggiano

Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.

In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 minutes; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.

Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there's more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 minutes. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 minutes. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly.

Sauté sliced chard stems first until tender; then add the leaves and wilt them.

Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to 15 minutes before serving.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Ham Bone Collards

A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a smoked ham hock can stand in.

• 2 Tbs. vegetable oil
• 1 medium yellow onion, halved and thinly sliced lengthwise
• 1/2 tsp. cayenne
• 2-1/2 cups homemade or low-salt chicken broth
• 1 meaty ham bone (from a baked ham) or a smoked ham hock
• 1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches), stemmed, roughly cut into 3-inch pieces, and rinsed (8 packed cups)
• 2-1/2 tsp. malt vinegar; more as needed
• Kosher salt and freshly ground black pepper
• Hot sauce to taste

In an 8-qt. pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to brown, 5 to 7 minutes. Reduce the heat to medium low and continue to cook until it’s softened and golden brown, 3 to 5 minutes more. Stir in the cayenne and cook for about 30 seconds.

Add the broth, the ham bone, and 1/2 cup water. Pile on the collards, cover with the lid ajar, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes. Remove the lid and continue to simmer until the greens are very tender, about 15 minutes more.

Take the pot off the heat. Put the ham bone on a cutting board, and cover the pot to keep the greens hot. When the ham bone is cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens, along with the vinegar. Season with salt, pepper, and more vinegar to taste. Pass the hot sauce at the table so diners can spice up the greens to their own tastes.

Mesclun Greens with Classic Sherry Vinaigrette

This recipe is easily doubled, and any extra vinaigrette will keep in the refrigerator for a few days. Some crumbled goat cheese would be a nice addition to the salad.

• 2 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 6 Tbs. good-quality extra-virgin olive oil
• 4 to 5 oz. (four large handfuls) baby greens or mesclun, well washed and dried

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat. Serve immediately.

Arroz Verde (Green Rice)

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

• 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
• 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
• 1-1/4 cups homemade or low-salt chicken broth
• 1-1/4 cups milk
• 1 tsp. kosher salt
• 1 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 cups long-grain rice
• 1/4 cup finely minced onion
• 1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Spinach Sauté with Brown Butter & Garlic

This quick-cooking vegetable accompaniment is best with tender, young spinach.

• 2 Tbs. unsalted butter
• 2 cloves garlic, gently crushed and peeled
• 1 large bunch spinach (10 to 12 oz.), thick stems trimmed; leaves washed and dried well
• Salt and freshly ground black pepper to taste
• 1 lemon, halved

In a large sauté pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn’t burn. Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute. Take the pan off the heat; remove the garlic. Season the spinach with salt, pepper, and a squeeze of lemon. Toss and serve immediately.

Warm Spinach Salad with Bacon, Walnuts & Goat Cheese

• 1/4 small red onion, very thinly sliced
• 3 Tbs. sherry vinegar
• 4-1/2 oz. thick-cut bacon (about 4 slices), cut into 1/2-inch pieces
• 3 oz. baby spinach (about 8 cups loosely packed), washed
• Kosher salt
• 1-1/2 tsp. chopped fresh mint (optional)
• Scant 1/4 cup shelled walnuts, toasted and coarsely chopped
• 2 oz. goat cheese, crumbled
• Freshly ground black pepper

In a small bowl, soak the onion slices in the sherry vinegar.

In a heavy skillet over medium heat, cook the bacon until crisp, about 7 minutes. With tongs or a slotted spoon, transfer the bacon to a plate that’s lined with paper towels. Crumble when cool.

Pour off all but 3 Tbs. fat from the pan. Strain the vinegar from the onions into the pan and stir with a wooden spoon to loosen the browned bits and emulsify the dressing. Put the spinach in a medium bowl and drizzle the warm dressing over it. Toss and season with salt to taste.

Divide the spinach among four plates and garnish with the mint, walnuts, onion, and goat cheese. Sprinkle with the crumbled bacon, season with pepper, and serve.

Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon

The soft grilled leaves of bitter radicchio respond well to the sticky-sweet acidity of good balsamic vinegar. It fills the mouth with bitter sweetness, a well-matched foil to grill-roasted leg of lamb. And the bacon makes it all better, because that’s the great culinary virtue of smoky, fatty cured pork.

for the vinaigrette

• 2 Tbs. sherry vinegar
• 2 Tbs.finely chopped shallots
• 1 tsp. red pepper flakes
• 1 tsp. garlic paste (1 to 2 cloves mashed with a pinch of salt)
• Pinch each of sea or kosher salt and freshly ground black pepper
• 2 Tbs. extra virgin olive oil
• 1 tsp.dried oregano

For the radicchio

• 1 teaspoon fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 4 to 5 heads radicchio, quartered and core trimmed
• 16 to 20 slices bacon
• 2 Tbs. aged balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 Tbs. chopped fresh chives

Preheat the grill to medium-low.

Make the vinaigrette

Whisk all the ingredients together in a small bowl.

Prepare and grill the radicchio

Put the radicchio in a large bowl and drizzle with just enough vinaigrette to coat lightly, tossing gently.

Lay a slice of bacon on a work surface and wrap a radicchio quarter tightly in the bacon, starting from the bottom end and continuing to just shy of 1/4-in. from the top. Repeat with the remaining bacon and radicchio.

Put the radicchio quarters on the oiled clean grill grate and cook until crispy and golden on the first side, about 2 minutes. Turn and cook until crisp and golden on the second side, about 2 minutes, then turn and cook until crisp and golden on the third side.

Transfer the radicchio to a platter. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped chives, and serve.