Michael Symons Green Gratin Recipes

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WINTER GREENS GRATIN



Winter Greens Gratin image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Leafy Green     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Parmesan     Kale     Winter     Mustard Greens     Christmas Eve     Shallot     Breadcrumbs     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter plus more for dish
2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounce bags trimmed, chopped kale (about 24 cups)
Kosher salt
2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs
1/2 cup finely grated Parmesan
2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
2 shallots, sliced into 1/4"-thick rounds (about 1 cup)
1 cup heavy cream
1 cup whole milk
7 garlic cloves, smashed
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup coarsely grated Gruyère

Steps:

  • Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
  • Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
  • Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
  • Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
  • Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.

MICHAEL SYMON'S SLOPPY MIKES



Michael Symon's Sloppy Mikes image

Make and share this Michael Symon's Sloppy Mikes recipe from Food.com.

Provided by Kerena

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
3 slices bacon (diced)
4 slices American cheese, White
4 potato dinner rolls
1 (12 ounce) can chopped tomatoes (crushed)
1 onion (diced)
salt
1 tablespoon smoked paprika
4 tablespoons olive oil (divided)
chicken stock (optional)

Steps:

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
  • In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
  • Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
  • Serve Sloppy Mikes on potato rolls.

Nutrition Facts : Calories 468.7, Fat 37.1, SaturatedFat 11.7, Cholesterol 90.3, Sodium 268.8, Carbohydrate 8, Fiber 2.1, Sugar 3.6, Protein 25.9

GREEK GREENS



Greek Greens image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide
1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon

Steps:

  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
  • Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
  • Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
  • Cover the pan with a lid.
  • Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

SPICY POTATO GRATIN



Spicy Potato Gratin image

Who doesn't love cheesy baked potato casseroles? This version spices things up a bit by using smoky chipotles in adobo sauce and fragrant Gruyere in the cheese sauce. Because a crunchy topping is just about mandatory, I sprinkle the whole thing with crispy panko bread crumbs. A mandoline will make quick work of slicing the potatoes.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus extra for greasing the baking dish
3 tablespoons all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg (preferably freshly grated)
1 1/2 cups shredded Gruyere cheese
2 tablespoons pureed chipotles in adobo sauce (see Cook's Note)
3 pounds russet potatoes, peeled and sliced crosswise 1/8 inch thick
1/4 cup panko bread crumbs

Steps:

  • Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
  • In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
  • Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
  • Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

BRAISED GREENS



Braised Greens image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h32m

Yield 4 servings

Number Of Ingredients 9

8 ounces slab bacon, cut into lardons
3 tablespoons duck fat or lard
2 cloves garlic, sliced
2 shallots, sliced
2 fresno chiles, seeded and sliced
1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed
1/4 cup sherry vinegar
Salt and freshly ground pepper
1/4 cup honey

Steps:

  • Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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