Wilted greens with herb glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | gallon | Chicken stock |
| 1 | Sprig rosemary | |
| 1 | Spring thyme | |
| 1 | Sprig tarragon | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| 6 | tablespoons | Chopped garlic |
| 1 | Pieces cheesecloth | |
| 1½ | cup | Cornstarch |
| 3 | cups | Cold water |
| ½ | cup | Chicken stock |
| 1 | teaspoon | Chopped fresh garlic |
| 1 | teaspoon | Chopped fresh shallots |
| 4 | ounces | Watercress; stems removed, washed |
| 4 | ounces | Spinach; washed |
| 4 | ounces | Pea shoots; washed |
Directions
HERB GLAZE
SACHET BAG
Make herb glaze:
Bring ½ gallon chicken stock, garlic and sachet bag to a boil. Simmer for 30 minutes. Dissolve cornstarch in cold water with a whisk to remove all lumps. Slowly add dissolved cornstarch to boiling stock, whisking constantly to avoid lumps. Set aside.
In a saucepan, sweat garlic and shallots in a small amount of chicken stock. When the stock is simmering and the garlic and shallots are cooked, add all the greens and stir until wilted.
Season with salt and pepper and toss with 3 teaspoons of the herb glaze.
NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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