Talking SCHOP! Easy Being Green
Kysha Harris | 8/21/2014, 3:49 p.m.
Time is running out on summer. Enough mucking about! Here are a couple of green recipes for your late-summer repertoire. They are quick and easy and can be a light and refreshing main or side dish.
First, in the spirit of my dinner at Dover in Brooklyn (@DoverBrooklyn) and their amazing pea salad, I offer you not one, but two pea recipes. The first is a sugar snap pea and mushroom sauté.
- 1 1/2 pounds sugar snap peas, strings removed
- 4 tablespoons unsalted butter
- 10 baby bella mushrooms, sliced 1/8-inch thick
- 2 cloves garlic, minced
Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Melt butter in large heavy pot over medium heat. Add mushrooms and sauté until they have released their water and browned, about 8–10 minutes. Add sugar snap peas and garlic. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
Do not add salt; spread the mushrooms out into a single layer
The second pea recipe is pea soup. Using fresh or frozen peas makes it not-your-mother’s pea soup. It is great on its own or as a base for so much more. Add shrimp, chicken, perfectly seared scallops or simply some crumbled cheese of choice. Feta or a dollop of fresh burrata would be fabulous!
- 3 cups green peas (frozen and defrosted, or fresh)
- 2 cups vegetable stock or broth
- 3 mint leaves or 4 basil leaves (depending on your taste)
Combine peas, stock and herb of choice in a blender or food processor. You can adjust the proportion of peas to stock, depending on your desired thickness. Heat mixture in a large pot. Season with salt and pepper to your taste. Serve in bowls with additions from above nestled in the middle and the herb of your choice on top.
Finally, who doesn’t love a big bowl of sautéed greens? I don’t know. Here is a simple recipe for any night of the week and season of the year.
- 1/4 cup extra-virgin olive oil
- 1 cup thinly sliced shallots (or onions)
- 2 garlic cloves, crushed
- 1 teaspoon crushed red pepper flakes (optional)
- 1 3/4 pounds assorted greens (kale, collard, mustard, Swiss chard), stems removed, leaves chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons unsalted butter
- Kosher salt, freshly ground pepper
Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes and stir 1 minute. Add greens and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.
Harlem Restaurant and Retail Week 2014 is in full swing effect until Aug. 31. Visit www.harlemsalive.com/eatshopplayharlem to see prix fixe menus and retails items.
Happy eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com.