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Bitter Greens, Artichokes, and Shallots with Poppy Seeds
Nb persons: 6
Yield:
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| From the book Turquoise by Greg Malouf and Lucy Malouf Introduction This dish was inspired by one we ate at Çiya restaurant in Istanbul. There were many meze dishes of wild greens we enjoyed that day, but we fell in love with the combination of strong, bitter greens and the barely discernible nutty crunch of poppy seeds. In this version, a squeeze of lemon juice and a pat of butter at the end soften the bitterness. Serve this dish warm or at room temperature as part of a meze selection. It also makes a great lunch dish with a poached or fried egg and some warm flat bread. Ingredients | |
| ¼ cup | extra-virgin olive oil |
| 6 fresh artichoke hearts, cut into quarters and kept in acidulated water | |
| 12 small | shallots, peeled and halved |
| 1 | leek, white part only, cut lengthwise into thin strips and washed |
| 1 tsp. | poppy seeds, lightly crushed |
| ¼ tsp. | hot paprika |
| ¼ tsp. | freshly ground black pepper |
| 1 tsp. | ground sumac, plus more for sprinkling |
| 1? lb. | chicory, roots trimmed |
| 5 oz. | Swiss chard, shredded lengthwise |
| 5 oz. | chicken stock |
| ~ Squeeze of lemon juice | |
| 2 oz. | unsalted butter |
Steps
Heat the oil in a heavy-bottomed saucepan and add the drained artichokes, shallots, and leek. Sauté over low heat for a few minutes, then add the poppy seeds, paprika, pepper, and sumac; cook for a further couple of minutes. Add the chicory, Swiss chard, and stock.
Bring to a boil, then lower the heat and simmer, uncovered, for 8 to 10 minutes, or until the artichokes and onions are tender.
Remove the pan from the heat and stir in the lemon juice and butter. Put into a warmed serving bowl. Sprinkle with a little more sumac and serve.
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