*** A WORD FROM THE KITCHEN ***

Remember who uttered the famous line "It's not easy
being green"? It was Kermit the frog and although it
may not be easy to be green the Winter sure makes it
easy to EAT greens. If you haven't caught on to the
great tastes and textures of greens, not to mention
the nutritional benefits... now is the time!

I've included some great tips in the "Corner" today
for getting started but this recipe for is sure to
believer out of you. The addition of the smoked ham
and ruby-colored pomegranate makes this a rather
winter-y treat.

Enjoy!
Marzee
Email Me

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RECIPE: WINTER SALAD W/ SMOKED HAM & POMEGRANATE

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INGREDIENTS:
1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 ounces smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 glove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded

DIRECTIONS:
Cover onion with rice vinegar. Soak 20 minutes. Wash,
dry, and tear all but Belgian endive leaves into bite-
sized pieces. Arrange greens on a large platter, with
endive leaves here and there. Scatter with apple and
ham. Drain vinegar into a blender, adding the garlic,
scallions, and mustard. With blender running, add oil
to taste. Season with salt and freshly ground black
pepper. Tuck onions into greens. Just before serving,
drizzle dressing over the salad and finish with
pomegranate.

Yield: 6-8 Servings
Category: Salads

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MARZEE'S CORNER

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HE SKINNY ON GREENS:

What to Look For...

Pick greens that have a rich color and a bouncy
look. Yellowing, limpness, and spotting are signs
the greens are old and may taste sour when cooked.

Washing and Storing...

It's important to wash greens carefully since dirt
often gets between the leaves. Trim the stems, rinse
the leaves, then plunge them into a large bowl or
sink filled with water. Let them soak for a few
minutes while the dirt settles to the bottom. Repeat
as necessary. To store, refrigerate greens in plastic
bags.

Cooking Greens...

Size is the secret to cooking greens. Young, small
greens are great raw in a salad or a sandwich. Medium-
sized greens should be cooked lightly, like wilting
or stir-frying. Fully mature greens should be roasted
or stewed to mellow them.

** A cold snap brings out the flavor. Ask at the
farmers' market or check with the grocer to find out
where your greens are grown.


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