By Reid Shilling

NO KID HUNGRY

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Recipe of the Month
with
Reid Shilling
Executive Chef & Owner, Shilling Canning Company

Reid Shilling

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Born in Baltimore, Maryland, Chef Reid Shilling grew up cooking
alongside his parents and grandmother, who instilled in him a passion
for the abundance of the Chesapeake region. From 1935 to 1958, the
culinary-savvy Shilling family operated a canning business preserving
locally grown and farmed produce in Finksburg, Maryland-a legacy
Reid pays homage to through the name of his restaurant.

Together with his wife and business partner, Sara Quinteros, Reid's commitment
to quality, locally sourced ingredients has successfully carried
Shilling Canning Company to its fifth anniversary in July 2024. The
restaurant has garnered significant recognition, including a feature
in The Washington Post in February 2022 as one of the city's best
places to eat and inclusion in The Michelin Guide for Washington, DC.
In 2024, the restaurant received a RAMMY nomination in the Upscale
Casual category and relaunched their fast-casual sandwich concept,
Ampersandwich. When not running their acclaimed restaurant, you can
find Reid and Sara spending time with their two children.

Reid's commitment to serving his community extends beyond the
kitchen. He generously donates his time and talent at numerous No Kid
Hungry culinary events, helping to raise awareness about childhood
hunger and funds to support the organization's work.

braised greens

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Braised Greens

(Makes 4, 1-cup servings)

Ingredients

* 1/2 onion, diced small
* 4 garlic cloves, minced by hand
* 4 oz butter
* 6 qts of cleaned greens
* Chicken stock (can be substituted with water)
* Extra virgin olive oil

Equipment

* A medium-sized pot & lid
* A good cooking spoon

Instructions
1. Saute the greens in olive oil over medium heat to reduce the
volume.
2. Remove from pot and set aside.
3. Sweat the onion and garlic in butter in the pot (a low-heat
cooking method, until tender with no color).
4. Add the greens back to the pot and cover with chicken stock
and a lid.
5. Braise the greens in a low oven until tender.
6. Season with salt to taste.
7. Add a touch of hot sauce and more butter (if you prefer), and
a nice squeeze of lemon.
8. Serve!

Keep up the momentum, your generosity makes a
difference.

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1030 15th Street NW, Suite 1100
Washington DC xxxxxx

www.nokidhungry.org   | 
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