Photograph by Scott Martin
My Sautéed Greens with Anchovy Croutons is a unique way to eat those healthy greens of the season. Whether you have fresh kale, mustard greens, or even escarole on hand, simply sauté the greens in a touch of oil, dress them with a simple Dijon mustard vinaigrette, and finish it all off with crisp, buttery homemade croutons. The croutons are made from a whole grain baguette and are cooked in a mixture of olive oil and unsalted butter with the added flavor of anchovy paste. The touch of anchovy paste leaves the crisp croutons with a faint salty flavor that is utterly delicious. This elegant side dish is as satisfying as it is mouthwatering.
Cubes of a whole grain baguette, cooking in a touch of olive oil, unsalted butter, and anchovy paste
Photograph by Scott Martin
(To view this recipe, click on the blue title of the blog post above*)
Sautéed Greens with Anchovy Croutons
Ingredients:
- For the croutons:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 1 teaspoon anchovy paste
- 1 whole grain baguette, cut into ½ – inch cubes
- A pinch of kosher salt & pepper
- For the greens:
- 1 Tablespoon extra virgin olive oil
- 12 oz. fresh greens (either mustard greens, kale or escarole), torn into bite sized pieces
- ¼ teaspoon kosher salt
- Pinch of black pepper
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- 3 Tablespoons white wine vinegar
- 1/4 cup quality extra virgin olive oil
- A pinch of both salt and pepper
- Shaved parmesan cheese, for garnish
Directions:
- Preheat the oven to 400 degrees. In a large oven proof sauté pan heat the tablespoon of olive oil, the butter and the anchovy paste over medium heat. Stir the mixture with a wooden spoon and add in the cubes of whole grain bread. Cook, tossing the bread cubes until well coated, for 3 minutes. Transfer the pan to the preheated oven and bake for 12 minutes, or until the croutons are crisp and lightly browned. Allow the croutons to cool to room temperature.
- In the meantime, heat the remaining tablespoon of oil over medium-high heat in a large sauté pan. Add in the greens and season with salt and pepper. Cook, tossing with kitchen tongs, until the greens are wilted, approximately 5-7 minutes.
- To make the vinaigrette, whisk the mustard, vinegar and oil together with a fork in a small bowl. Season with a pinch of salt and pepper.
- Divide the wilted greens onto each salad plate, drizzle with some of the vinaigrette, and top with a few croutons and a sprinkling of shaved parmesan cheese.
Tagged: anchovy paste, baguette, butter, croutons, Dijon mustard, escarole, greens, kale, mustard greens, mustard vinaigrette, olive oil, Parmesan cheese, saute, side dish
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