Monday, April 27, 2009

Balsamic Peaches with Baby Braising Greens

This side dish or entree is a wonderful marriage of some Georgia-grown flavors: fresh peaches, and some tender, baby bitter greens.

Balsamic Peaches with Baby Braising Greens
2 peaches, pitted and quartered
1 lb of mixed baby braising greens (kale, beet greens, mustard greens etc.)
extra virgin olive oil
balsamic vinegar (go with a good one)
salt and pepper

Drizzle oil, salt and pepper over cut side of the peaches.
Heat 1 Tbsp of oil in a pan over medium high heat. Carefully add the peaches, cut side down and cook for 3-4 minutes, or until caramelized.

Flip peach wedges to the other cut side and continue cooking for another 3 minutes. Add a splash of balsamic vinegar (about 2 Tbsp) and stand back!

Allow the balsamic vinegar to reduce by about half and stir in the greens. Season greens with salt and pepper and cook for a few minutes, until the greens wilt and are tender. You may need to add a tablespoon or two of water.

To serve, place greens on a plate and arrange peaches on top.

Option: crumble ricotta salada cheese, bacon pieces or toasted nuts over the top

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