Omelet With Pork And Wild Greens Recipes

OMELET WITH PORK AND WILD GREENS

Steps:

• Rinse the greens well and chop coarsely. Bring a large pot of salted water to a boil; add the greens. When water returns to a boil, drain the greens in a colander, pressing out excess moisture. Set aside.
• Place the pork in a skillet, add the wine and bring to a boil. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
• Add another tablespoon of oil to the skillet and stir in the greens. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
• In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom. Allow it to cook about 3 minutes until it begins to brown. Turn omelet over and cook 3 to 5 minutes until brown.
• Transfer the omelet to a serving plate, and cut it into wedges.

VEGOLADAS: WILD GREENS

Steps:

• Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender.
• Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside.
• Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.

GREENS AND HERB OMELET

Steps:

• Saute onion with salt and pepper in anonstick skillet with a little olive oil. Stir in afew handfuls of greens and wilt. Removefrom pan. Whisk a couple of eggs and an eggwhite. Stir in chopped tender herbs (cilantro,parsley, tarragon, chives). Heat a little moreoil and add eggs to the pan. Cook, stirringto form curds, until just set. Fill one side withgreens and sprinkle with cheese, then foldover other side and slide out of pan.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.