Thinking About Thanksgiving Yet?

I was talking to my grandmother (a great cook) the other day and she asked: What new recipe are you trying for Thanksgiving this year? She knows we always have the feast at my house, and I change up the side dishes every holiday. I was telling her about this recipe for lemony greens that I saw in my review copy of the Macy’s Culinary Council’s Thanksgiving & Holiday Cookbook, a collection of 80 recipes by 13 celebrity chefs. It only seems fitting that we try a Macy’s recipe because my daughter runs into the kitchen every five minutes on Thanksgiving morning to tell me what float she saw watching the parade. So Macy’s gave me permission to share the recipe I had my eyes on: Cat Cora’s Sauteed Greens with Lemon. Cat has four young kids so if she can make this so can I!

Boil a large pot of water on high; add 4 lbs. coarsely chopped Swiss chard or kale and salt to taste. Return to gentle boiling, covering the pot partially, until greens are cooked. It will take about 4 to 5 minutes. Drain the greens and let them cool in the colander for 10 minutes. Squeeze out excess moisture. (You can do all these steps ahead of time, if you want.) Then about 15 minutes before you plan to put out your feast, heat about ½ cup extra-virgin olive oil in a large pan on medium high. Add 6 cloves thinly slice garlic and stir until it begins to brown, 1 to 2 minutes. Mix in the greens and cook 2 to 3 minutes; remove from heat. Add about 4 Tbs. lemon juice and season with salt and pepper; toss together. Have a taste and add more seasonings, if needed. Serves 8.

You can pick up a copy of the $25 cookbook at Macy’s stores or on macys.com, starting October 11. And for a drool-worthy maple sweet potato recipe from the book, see the Busy Cooks blog. Still hungry for more? Check out this great Thanksgiving story I worked on last year. The Orange Green Bean and Pecan Cherry Stuffing recipes are so yummy.

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