Tea-Wilted Greens with Seasonal Fruit and Goat Cheese
This is one of the recipes that we used in our "Entertaining with Tea" class with Christine Scheer. So delicous and easy to prepare..
- 1/4 cup (60 mL) dried tea leaves (I used lapsang souchong)
- 1 cup (250 mL) boiling water
- Olive oil – enough to coat bottom of pan
- 1 Tablespoon (15 mL) fresh ginger root, minced
- 1 clove garlic, minced
- 1 Tablespoon (15 mL) honey
- 1 Tablespoon (15 mL) fresh lemon juice
- 8 cups (2L) assorted fall greens, well washed
- Salt and pepper, to taste
- 1/2 cup (125 mL) approximately soft local goat cheese, crumbled
- 2 ripe pears or other fall fruit, washed, cored, cut into slim wedges
1. In a heavy dry skillet, toast the tea leaves just until aromatic, being careful not to burn them. Remove from heat and careful add the boiling water. Steep for one minute, and then pass through a fine meshed sieve, set the liquid aside.
2. Heat the oil over medium heat in the same large skillet. Add the ginger and garlic, stir until aromatic, once again being careful not to burn. Add the tea, honey, and lemon juice to the pan and bring to the boil. Add the greens and cook until lightly wilted. Season with salt and pepper to taste.
3. Divide greens among four to six plates. Sprinkle with goat cheese and fruit; Serve immediately.
4. Serves 4-6.