Using black tea as a braising medium adds an entirely new flavor dimension to cooked greens. A fruity China black tea, such as Keemum or Yunnan, is called for in the recipe, but go with what you have. With a loaf of bread, this could be a light meal in itself.
4 T dried black tea leaves
1 c boiling water
2 T extra-virgin olive oil
1 T fresh ginger root, finely chopped
1-1/2 lbs greens, tough stems or ribs removed, coarsely chopped
salt and pepper, to taste
5 oz soft goat cheese, cut into cubes or rounds
2 ripe nectarines, peaches, plums or apricots, pitted and cut into wedges
extra-virgin olive oil, for drizzling over dish
1. Roast tea leaves in a heavy dry skillet until aromatic, about 2 minutes. Don’t let them burn. Remove from heat, put into a measuring cup and carefully add boiling water. Steep for one minute and then pour through a fine-meshed sieve or tea strainer, reserving the liquid.
2. Over medium heat, heat the oil in the skillet. Add the ginger and stir constantly until ginger is aromatic. Add the tea liquid and bring to the boil. Add the greens, in batches, allowing each batch to wilt before adding another, stirring more or less constantly. Season with salt and pepper. Once all the greens are wilted, cook only a little longer. There will be some liquid remaining.
3. Divide the greens among plates, or transfer to a serving platter. Arrange the goat cheese and fruit wedges over greens. Drizzle with any remaining pan juices and some extra-virgin olive oil. Serve.