Porthouse steak, simply grilled with salt and pepper, and garlic braised greens, which is modeled after the version from one our favorite restaurants (Just a Taste in Ithaca, NY), with garlic, sherry vinegar, bleu cheese, tomatoes, and walnuts. The walnut complements well the nuttiness of the greens, and the acid from the sherry vinegar stands up well to the bitterness of the greens and cuts through the richness from the blue cheese. It’s a nice alternate preparation from the traditional bacon and onion collard greens preparation. Our version of the dish is as follows:
1 lb of fresh kale, collard greens, swiss chard, mustard greens, or a mixture of different kinds, the stems removes and leaves chopped into medium-sized pieces
4 cloves of garlic, finely chopped
1 tablespoons of olive oil
1/4 cup of sherry vinegar
1 handful of chopped walnuts
handful of blue cheese (any kind, we usually use gorgonzola), crumbled
salt and pepper
Heat the olive oil over medium heat, add the garlic and cook for 30 seconds.
Add the leaves of the greens and the sherry vinegar, season with salt and pepper. Close the lid and cook for until the leaves are al dente, about 10 minutes, adding a little water if needed.
Add the chopped tomatoes and walnuts, and cook for another 1-2 minutes.
Transfer to a serving platter, adjust seasoning and finish with a splash of more sherry vinegar, if needed. Sprinkle on the crumbled blue cheese and serve.