CULINARY: RECIPES

LOOKING FOR HEALTHY recipes to follow this spring? McConnell Golf chefs have you covered with a variety of leafy green options – everything from arugula, broccoli rabe and cabbage to collards, kale, Mizuna and spinach.

These leafy greens are superfoods, offering a high source of antioxidants and anti-inflammatory properties. They can be prepared in many different, delicious ways – lucky for you, our chefs have narrowed down a list of possibilities so you can prep and serve these superfoods at your next meal.

BY RHETT SORG, EXECUTIVE CHEF AT THE RESERVE GOLF CLUB

8 langoustines 3 salsify 1 quart milk 1 teaspoon caraway seed 1 bay leaf 1 sprig of thyme 1 ounce butter 12 green almonds, peeled 4 kumquats, sliced 30 baby arugula 8 peaches for peach pectin and peach puree 1 cup heavy cream 1 shallot, minced 4 chives, thinly sliced Tempura batter for salsify 1. Clean the langoustines (head and entrails). Season with salt and black pepper, and sear very quickly. 2. Cook the salsify in milk with caraway seed, bay leaf, thyme and butter until tender. Cool and reserve for use later. For service, dip the salsify in tempura batter and fry until hot. 3. To make the peach pectin, place eight peaches, halved, in a sealed plastic bag and cook in water at 140°F for 3-4 hours. Remove the peach pectin from the bag and set aside. 4. Puree the peaches used for the pectin to make the peach puree. 5. Whip heavy cream, shallots and chives to soft peaks. Add langoustines to coat. 6. Assemble plate as if these components are the paint and the canvas is the plate, however you like.

BY TODD JACKSON, EXECUTIVE CHEF AT THE COUNTRY CLUB AT WAKEFIELD PLANTATION

2 tablespoons champagne vinegar 1/2 cup shallot, minced 2 tablespoons extra virgin olive oil 1 teaspoon honey 4 cups arugula 1/2 cup toasted almonds 1/4 cup shaved parmesan cheese Salt and pepper to taste

1. Combine shallot and vinegar in mixing bowl. Allow shallot to sit and pickle for a few minutes. 2. Whisk in oil, honey and season with salt and pepper to taste. 3. Fold in arugula, almonds and shaved parmesan. Serve immediately.

BY BRUCE MCINTOSH, EXECUTIVE CHEF AT THE COUNTRY CLUB OF ASHEVILLE

1 bunch of broccoli rabe (rapini) or 4 cups of leaves, rinsed and dried 5 whole garlic cloves 1 teaspoon kosher salt 1/2 teaspoon roasted red pepper flakes 1/8 cup olive oil 2 tablespoons extra virgin olive oil 1/4 cup water

1. Sauté the garlic cloves in olive oil on medium-low heat. When the garlic is golden brown and tender, remove and set aside for later use. 2. Add the rapini to the pan and season with salt and red pepper flakes. Add water and cover 3-5 minutes. 3. Check the stems to make sure they’re tender. Add garlic to the pan and finish with extra virgin olive oil. Serve as a side dish to any Mediterraneanstyle food or add it to your favorite Italian sandwich.

BY PATRICK BUDNIEWSKI, EXECUTIVE CHEF AT HOLSTON HILLS COUNTRY CLUB

1 head of cabbage 1 1/2 pounds ground beef (80/20) 1 cup cooked rice 1 egg 1/3 cup milk 1 1/2 tablespoon onion, minced 1 1/2 tablespoon celery, minced 1 teaspoon granulated garlic 1 tablespoon sweet paprika 1/2 teaspoon dry basil 12-ounce can crushed tomatoes 12-ounce can tomato puree 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

1. Peel off 15-16 large cabbage leaves from the head and place in bowl. Pour 2-3 cups of boiling water over cabbage leaves to soften, but not fully cook. Once softened, drain off water and cool cabbage leaves. 2. In a medium-sized mixing bowl, combine ground beef, the cooked (and cooled) white rice, egg, milk, vegetables, and garlic, paprika and basil. Mix until fully incorporated. 3. In a small sauce pan, heat the crushed tomatoes and tomato puree. Season with salt and pepper; cook over low heat for 10 minutes. Once cooked, spoon ¼ of sauce into the bottom of a 9x13 baking pan. 4. Place 2-3 tablespoons of meat mixture in the middle of 1 cabbage leaf and gently roll, tucking in sides. Place rolled stuffed cabbage, seam side down, in the baking pan with sauce in it. Continue to do this until all the meat is gone, softening more cabbage leaves if needed. 5. Pour remaining tomato sauce over top of stuffed cabbage and bake covered at 325°F for 45-50 minutes

BY KENRIC HUNT, EXECUTIVE CHEF AT BROOK VALLEY COUNTRY CLUB

1 bunch or head of braised collards (drained and chilled) 1/2 cup smoked bacon, diced 1/2 cup shredded cheese (colby jack cheddar) 1 cup chopped osso buco (pork or lamb, either one works) 4-6 egg roll wrappers Egg wash Corn starch for dusting

1. Layer collards, bacon, cheese and osso meat onto egg roll wrapper. 2. Seal the ends with egg wash and roll tightly. 3. Dust in corn starch and fry.

BY JAMES R. PATTERSON III, CORPORATE EXECUTIVE CHEF AT MCCONNELL GOLF

2 cups mizuna leaves, rinsed and dried on a paper towel 1 cup arugula, rinsed and dried on a paper towel 1 head of lolla rossa, rinsed, patted dry and chopped 1 cup baby leaf spinach, left whole Sugar glazed pecans, chopped Medium apples, diced Crispy bacon, chopped Chèvre cheese, crumbled Tobacco fried onions Charred lemon Roasted Garlic Vinaigrette 1. Mix the mizuna leaves, arugula, lolla rossa and baby leaf spinach together. By mixing the greens, you can bag and use them as needed throughout the course of 4-5 days. 2. Dress the greens prior to plating so that the toppings can be presented over the greens rather than being missed inside. 3. Pair salad with charred lemon and roasted garlic vinaigrette, topped with glazed pecans, crispy bacon, apples, crumbled chevre and fried onions.

BY GREG LYONS, EXECUTIVE CHEF AT RALEIGH COUNTRY CLUB

2 tablespoons extra virgin olive oil 3 medium red potatoes, peeled and diced 2 medium yellow onions, diced 4-6 cloves of garlic, minced 2 bay leaves 1 pound kale (remove center stem and chop) 14-ounce can of garbanzo beans, drained and rinsed 14-ounce can of diced tomatoes 1 pound of Linguica sausage, diced 1 quart of chicken stock Salt and pepper to taste

1. Heat olive oil in a deep, heavy pot over medium-high heat. 2. Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally. 3. Add garlic, bay leaves and kale. 4. Cover and wilt greens for about two minutes, and season with salt (if desired) and pepper. 5. Add beans, tomatoes, Linguica and broth. Bring to a full boil. 6. Reduce heat to low, cover and slowly simmer for 30-45 minutes or until potatoes are tender. 7. Remove bay leaves.