Braised Greens and Cauliflower Ribs with Piave-Bacon Breadcrumbs

This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Store-bought bread crumbs don't compare to homemade; use the rest of your baguette from TT's Crostini with Mushroom-Stem Duxelles or make your own by coarsely chopping day-old bread and giving it a quick run through the food processor.

TT Test Kitchen Tip: Save the leftover bacon fat from this dish to make TT's Pasta Scraps with Burrata, Sausage, Mushrooms and Fennel.

Braised Greens And Cauliflower Ribs With Piave-Bacon Breadcrumbs
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Braised Greens and Cauliflower Ribs with Piave-Bacon Breadcrumbs
Servings
4
servings
Ingredients
  • 1 cup fresh bread crumbs
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 ounces slab bacon, finely chopped (about ⅓ cup)
  • 1 bunch rainbow Swiss chard, leaves and ribs separated and ribs sliced into 2-inch pieces
  • Ribs and leaves from one cauliflower, cleaned and ribs thinly sliced
  • One 750 ml bottle dry white wine
  • 1 tablespoon finely grated Piave cheese
  • 1 stick unsalted butter
  • Salt and freshly ground black pepper
  • Freshly squeezed lemon juice
Directions
  1. Preheat the oven to 350°. Spread the bread crumbs evenly on a sheet pan, drizzle with 1 tablespoon of the olive oil and place in the oven. Bake until browned and toasted, about 10 to 15 minutes, stirring once or twice. Remove from the oven and set aside to cool.
  2. In a medium skillet set over medium-high heat, cook the bacon, stirring frequently, until browned and crisp, about 7 to 10 minutes. Remove the bacon from the pan and set aside to cool. Add the chard ribs, cauliflower ribs and the remaining 1 tablespoon of olive oil to the pan, set over medium heat and cook for 5 minutes. Add ½ cup of the white wine and cook, stirring frequently, until the ribs are tender and the liquid has evaporated, about 20 to 25 minutes. Remove the pan from the heat and reserve.
  3. In a medium bowl, combine the cooled bread crumbs, Piave and cooled bacon and set aside.
  4. In a medium stockpot, combine the remaining white wine with enough water to fill the pan three-quarters of the way up the sides and bring to a boil. Add the butter and season generously with salt. Once the butter has melted, add the chard leaves, cauliflower leaves and reserved ribs and cook until the greens are wilted and the ribs are tender, about 2 to 3 minutes. Drain and season with salt and pepper. Transfer the vegetables to a serving dish, drizzle with a few drops of lemon juice and top with the reserved bread-crumb mixture. Serve immediately.
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