Wilted Greens With Herb Glaze Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
HERB GLAZE
1/2 gallon: Chicken stock,
SACHET BAG
1 Sprig: rosemary,
1: Spring thyme,
1 Sprig: tarragon,
1: Bay leaf,
10: Peppercorns,
6 tbsp: Chopped garlic,
1 Pieces: cheesecloth,
1 1/2 cup: Cornstarch,
3 cup: Cold water,
1/2 cup: Chicken stock,
1 tsp: Chopped fresh garlic,
1 tsp: Chopped fresh shallots,
4 ounce: Watercress, stems removed, washed
4 ounce: Spinach, washed
4 ounce: Pea shoots, washed
Directions:
Make herb glaze:
Bring 1/2 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"
on Feb 7, 1998
Source from luhu.jp
Bring 1/2 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"
Source from luhu.jp