Chef Chris Hamilton of the Louisville, KY restaurant Decca shared these two amazing recipes with the Smoketown Neighborhood Fresh Stop Market on June 16, 2015. We hope you enjoy the Braised Greens and Couscous with Vegetables!
Melt butter over medium heat in a lidded pot and sweat onions til translucent. Add cut greens and cook down for 5 mins or so. Deglaze with vinegar and add remaining seasons. Pour in stock, cover with lid, and cook down. Braise to desired doneness and adjust seasonings if needed.
Couscous with Vegetables:
Place couscous in metal or glass bowl and separately bring water to a boil. Pour over grains and cover tightly with plastic wrap and steam for 6 min. Uncover and fluff with a fork. Incorporate extra virgin olive oil, lemon, herbs, and salt. While couscous steams, melt butter and saute onion over medium heat. Once tender, add squash and zucchini and cook to desired texture. Fold cooked vegetables into seasonal grains once completed.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.