Melt in a small skillet over medium-low heat: 5 tablespoons butter, preferably unsalted
Cook slowly until the butter becomes light brown and smells nutty, shaking the pan or stirring occasionally so it cooks evenly. Watch as the butter begins to foam; it can burn easily. When the foaming subsides a bit, swirl the pan. You should see browned bits on the bottom of the pan. Remove the butter from the heat. It can be used as is or season with: (1 tablespoon finely chopped parsley); (1 teaspoon white wine vinegar or lemon juice); (Salt and black pepper to taste)
Combine in a food processor and process until finely ground: 1 cup walnuts, toasted; 3 garlic cloves, coarsely chopped
Add and pulse to combine: 3 tablespoons minced cilantro or parsley; 2 teaspoons lemon juice or red wine vinegar; ¼ teaspoon ground coriander; ¼ teaspoon cayenne pepper, or to taste; ¼ teaspoon ground turmeric; (¼ teaspoon ground blue fenugreek leaves)
Thin the sauce to the desired consistency with: Up to ¾ cup chicken or vegetable stock
Transfer to a bowl. Serve at room temperature. Store, refrigerated, for up to 1 week.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
4 tablespoons (½ stick) butter, olive oil, or a combination
(1 or 2 garlic cloves, lightly smashed)
1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
½ teaspoon salt
Sub-recipe steps
Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
¼ teaspoon salt
1 Extra-virgin olive oil, melted butter, or Brown Butter
Dash of lemon juice, vinegar, or hot sauce
Black pepper to taste
1 Garlic and Walnut Sauce or Hollandaise
1 Sliced Hard-Boiled Egg
Crumbled crisp bacon
1 Browned Bread Crumbs
Let's Cook
Step 1.
Wash thoroughly but do not dry: 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
Step 2.
Coarsely chop, then place in a large skillet. Season with: ¼ teaspoon salt
Step 3.
Cook, stirring frequently, over medium heat until completely wilted but still bright green, about 5 minutes. Transfer to a serving dish and toss with: Extra-virgin olive oil, melted butter, or Brown Butter; Dash of lemon juice, vinegar, or hot sauce; Black pepper to taste
Step 4.
Or top with any of the following: Garlic and Walnut Sauce or Hollandaise; Sliced Hard-Boiled Egg; Crumbled crisp bacon; Browned Bread Crumbs
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