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Shaved Brussels Sprouts and Mustard Greens with Jalapeno Butter - from Kevin Rathbun
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Cuisine: Side dish Vegetarian
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Dinner Dare With Kevin Rathbun
Kevin Rathbun may be one of the city’s busiest celebrity chefs. The owner of Rathbun’s, Krog Bar and Rathbun’s Steaks knows the pressure of feeding a hungry crowd. He also knows how to do it efficiently. So, for this holiday, we recruited Rathbun to come up with a Thanksgiving feast for eight to 10 guests that can be prepped, cooked and served in under three hours. And given the state of the economy, we asked Rathbun to stay within a budget of $100. He did, spending about $63 for the entire meal.
By organizing his ingredients beforehand and having the tools he needed nearby, Rathbun was able to complete a main course, two sides and a dessert in two hours, 30 minutes.
-- H.M. Cauley, for the Journal-Constitution
Thinly sliced sprouts and mustard greens are cooked with a spicy butter/herb mixture that stands up to assertive vegetables. Choose the number of jalapenos based on your preference and the heat of the individual peppers. Reserve the cilantro leaves to use for the dumplings in the turkey stew.
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 30 minutes Total time: 30 minutes Serves: 8-10
Ingredients:
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2 pounds brussels sprouts
4 tablespoons (1/2 stick) unsalted butter
2 to 3 jalapenos, seeded and chopped, or to taste
3 heaping tablespoons chopped cilantro stems
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound mustard greens, ribs removed and coarsely torn or 3 cups packaged cleaned greens
Instructions:
Pull off outer leaves of the brussels sprouts and reserve. Thinly slice sprouts, discarding stems.
In a food processor, blend butter, jalapenos, cilantro stems, sugar, salt and pepper until it becomes light green puree.
In a very large sauté pan, melt the jalapeno butter. Add brussels sprouts and leaves and sauté for 3 to 5 minutes, or until bright green, tossing frequently to combine. Add mustard greens and sauté until wilted, tossing frequently to combine.
In a food processor, blend butter, jalapenos, cilantro stems, sugar, salt and pepper until it becomes light green puree.
In a very large sauté pan, melt the jalapeno butter. Add brussels sprouts and leaves and sauté for 3 to 5 minutes, or until bright green, tossing frequently to combine. Add mustard greens and sauté until wilted, tossing frequently to combine.
Nutrition:
Per serving (based on 8): 117 calories (percent of calories from fat, 42), 5 grams protein, 14 grams carbohydrates, 5 grams fiber, 6 grams fat (4 grams saturated), 16 milligrams cholesterol, 277 milligrams sodium.
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