January is the month for us to be health conscientious and there is not a better time to enjoy dark leafy greens! In our What’s in Season series you will learn all about how to incorporate these healthy wonders into your weekly cooking regiment creative and tasty dishes. With this class, you’ll be surprised how easy it is to do! Dark winter greens sometimes get a bad reputation because of their bitter and pungent flavor—but with the right additional ingredients, like acid and sweet and salty components; you can achieve a nice balance of taste. From choosing greens for salads to sautéing, storing and cleaning these veggies, this class is meant to provide all the necessary tools, so afterwards, you can go to your grocer or famer’s market armed with confidence. You’ll discover that in the case of escarole, the dark leaves are bitter, but the pale heart is succulent and bittersweet. Alternately, in kale’s coldest months, it is most abundant and flavorful, learning to choose the deep-colored bunches with most, small to medium leaves. We’ll keep swiss chard’s secrets until you get here, and then we’ll spill the beans! Let’s celebrate the dark side this winter by introducing these beautiful greens into our everyday meals. We cover everything from chard to kale to escarole to beet and turnip greens in this class!
Recipes: Winter Greens & White Bean Soup; Braised Winter Greens, Bacon & Beet Green Gorgonzola Linguini, Swiss Chard Tart, Wilted Escarole with Caramelized Onions And Pomegranate Vinaigrette, Dandelion Anchovy Salad with Parmesan Vinaigrette
Class Type: Series, hands-on cooking class
Class Notes: Learn to incorporate more delicious healthy seasonal greens in your dishes without a boring kitchen repotire!
Laura Kimberly Merrick
Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! in New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura