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The deep earthy flavors of the greens work in harmony with the bright and lightly sweet flavor of the roasted romanesco, which, like most brassicas, develops sweetness in the oven.
1 head romanesco, florets halved, core reserved for another use
1 bag/8-10 cups braising greens, washed and torn into smaller bits if large, then squeezed and crumpled for a few seconds to tenderize and sweeten
2 cloves garlic peeled, blanched*, then minced
1 small yellow or while onion, cut into fine dice
¼ cup, or as needed, white wine
Salt and pepper to taste
¼ to ½ cup orange juice, as needed
½ teaspoon Mexican or Korintje Cinnamon powder
Garlic powder as needed
½ teaspoon ginger juice (grate fresh ginger with a Microplane and squeeze) or use sushi ginger juice, or even a strong ginger beer such as Bundaberg, Ginger People, A. J. Stephens
¼ cup pine nuts or to taste
Mild flavored olive oil, as needed
Heat oven to 425°F. Lightly oil a sheet pan. Put the florets into a non-reactive bowl and add the orange juice, cinnamon, some salt and pepper, and a drift of garlic powder, and toss to coat. Allow to marinate 30 minutes to 2 hours.
While romanesco marinates, place the garlic cloves into a small pot of cold water and bring to a boil. As soon as it boils discard the water and do this with fresh cold water two more times. This will remove the more fierce heat from the garlic while leaving all the lovely garlic flavor behind. Mince it up well.
When marinated, pour off the liquid from the romanesco and reserve it, and toss with a little olive oil to coat. Sprinkle with a little salt and pepper and transfer to the sheet pan, then place in the oven. Roast for 15-25 minutes, turning once, until the flat surface and some of the florets are colored and crisp, and they are just cooked through.
When the romanesco goes into the oven, heat a 10-inch sauté pan or sauteuse over medium heat. When hot, generously film the pan bottom with oil and get it hot. Add the onions and cook, without coloring them, until tender and milder in aroma. Make a well in the center of the onions, ensure there is oil in the well, and then add the garlic, stirring to coat with oil. Cook until quite tender and fragrant, without coloring the garlic at all. Add the wine and cook until reduced by 80%. Add the greens, stir to coat and combine with the garlic and onions. Add in the ginger juice or drizzle with the ginger beer. Cook until the liquid has just reduced completely, gently cooking the greens until just collapsed and tender, trying to avoid cooking down into a shapeless pile.
Plate the greens, return the pan to the heat and turn up the heat to high. Add the marinade for the romanesco. By now, the romanesco should be out of the oven. Cook the marinade down to a glaze, then drizzle it over the romanesco. Use a slotted spoon to transfer the romanesco to the greens, the top with the romanesco, then scatter with pine nuts, and serve.
Source: Chef Andrew E Cohen
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