jimmy nardello pepper

Stir-fried asian greens in garlic and chiles

Stir-fried asian greens in garlic and chiles

  • 1 bunch Red Choi or other Asian green
  • 4 cloves garlic, roughly chopped
  • 2 fresh chiles (to your taste and heat preference; Cayenne for hot or Jimmy Nardello for a more mild flavor... removing the seeds will reduce the heat as well), stemmed and sliced on the bias. 
  • 3 tablespoons peanut oil
  • 1/4 teaspoon salt
  1. Inspect the greens for any wilt and then wash in a sink or bowl full of the coldest water possible. Repeat the washing several times making sure the water is very cold.
  2. Slice the greens into pieces slightly larger than bite size. Slice the ribs and stems into 1" pieces. Split any large or wide stems in half. 
  3. Heat the peanut oil in a wok or heavy bottomed dutch oven until heated through and shimmering. Add the garlic, chiles and salt and cook for about 1 minute. The garlic should be fragrant but make sure it doesn't start to turn brown.
  4. Add the greens and increase the heat slightly. Stir fry for 4 minutes or until the leaves just begin to go limp but the stems are still crunchy.
  5. Using tongs turn the greens out onto a plater or plate in a single layer. Avoid piling them into a bowl as the cooking may continue. Serve immediately.
 
 

Corn, Roasted Pepper and Cilantro Salad

Corn, Roasted Pepper and Cilantro Salad

adapted from the Food Network

for the Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of 1/2 lime

for the Salad:

  • 2 cups cooked corn kernels (from 2 large ears)
  • 3 roasted jimmy nardello pepper, chopped
  • 1 medium shallot, thinly sliced
  • Handful of fresh cilantro, chopped
  • Sea salt and freshly ground black pepper
  1. Make the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  2. Make the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate.
  3. Dress the salad and serve immediately.