Preparing Winter Greens

They Generally Cook Quickly; Tori Ritchie Offers Recipes

(CBS)  In many parts of the country, it's pretty warm outside for early January, but the warm weather almost certainly will disappear.

And winter is usually a great time to cook leafy greens such as escarole, broccoli rabe and Swiss chard. These hearty, nutritious vegetables cook relatively quickly (unlike, for instance, kale and collards), so they make a great alternative to spinach in soups, pastas, and as a side dish to meat.

In The Early Show's "Five-Minute Cooking School" Thursday, cookbook author and cooking teacher Tori Ritchie served up recipes for delicious dishes using winter greens.

She held class in the flagship store in Manhattan of specialty home furnishings retailer and The Early Show partner Williams-Sonoma.

RECIPES

PENNE WITH ESCAROLE, SPICY SAUSAGE AND ROSEMARY

At one time, fresh rosemary was used mainly for medicinal purposes. Later, the aromatic herb became popular in the kitchen, and it's now a favorite for seasoning soups, stews, roasted meats and sauces. It adds a delicious herbal note to this pasta, balancing the spiciness of the sausage and the bitterness of the escarole.

1 lb. spicy Italian sausages
Salt, to taste
1 lb. dried penne pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
1 Tbs. chopped fresh rosemary
Pinch of red pepper flakes
2 bunches escarole, cut into 2-inch pieces
Freshly grated Parmigiano-Reggiano cheese, to taste

Position a rack 4 to 6 inches under a broiler and preheat.

Broil the sausages, turning occasionally, until lightly browned and crisp, and the juices run clear when the sausages are pierced with a fork, about 10 minutes. When the sausages are cool enough to handle, cut them diagonally into 1/2-inch-thick slices and set aside.

Bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook according to the package instructions until the pasta is al dente (tender but firm to the bite). Drain, reserving 1 cup of the cooking water, and return the pasta to the pot.

Meanwhile, in a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the garlic, rosemary and pepper flakes and sauté, stirring constantly, until the garlic is tender and translucent, 1 to 2 minutes. Add the escarole and sauté, stirring often, until the leaves are tender and wilted, 2 to 3 minutes. Add the sausages and the reserved cooking water and cook, stirring, until heated through, 3 to 4 minutes. Adjust the seasonings with salt, add the sauce to the pasta and toss to mix.

Divide the pasta among 4 warmed pasta bowls and serve immediately. Pass the cheese alongside.

Serves 4.

Williams-Sonoma Kitchen.

FLORENTINE STEAK

A classic Tuscan preparation, Florentine steak is a gargantuan bone-in cut of beef that is seasoned simply and grilled just until medium-rare to showcase the meat's superior flavor. Rapini with garlic and red pepper is a delicious accompaniment to this hearty steak.

20-oz. bone-in rib-eye steak
2 tsp. olive oil
Salt and freshly ground pepper, to taste

Brush the steak with the olive oil and season with salt and pepper. Let stand at room temperature for 30 minutes.

In a hot cast-iron grill pan over medium-high heat, grill the steak, turning once, 4 to 5 minutes per side for medium-rare, or until done to your liking. Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.

Cut the meat off the bone and slice the meat into strips. Reassemble the strips against the bone and serve immediately.

Serves 2.

Williams-Sonoma Kitchen.

For more recipes, go to Page 2.

[beacook]

Finally, a great, simple and tasty recipe for the forgotten green. Thank You : )