1Bring large pot of water to rapid boil. Rinse greens. Remove from tough stems and tear into large pieces. Blanch 2 minutes and rinse in cold water. Blanching removes bitterness.
2Saute onion and garlic along with sun dried tomatoes. in the olive oil
3Add greens and remaining ingredients to pan, toss, turn down to low, and cook greens to the tenderness you like. Taste to adjust salt and sugar (sugar cuts the vinagars bitterness). I usually cook 2-3 more minutes.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
What is that clear liquid? One whiff, and it’s simply unmistakable. The reactions to moonshine are as varied as the personalities doing the sipping, so we got a few Southern grandparents to find out just what a glass of real moonshine tastes like.