Tuesday, December 7, 2010

Green and Red

I picked up my final winter share distribution on Saturday. I am pleased with what now fills my cupboards, but sad to see the visits to Powessit cease until spring...

Kale and other cooking greens always challange me when it comes to how to prepare them. Last night I found a recipe that could be the answer to this dilema... I say serves 2-4 because my daughter and I finished the entire batch!

Simple Cooked Greens - serves 2-4
Farmer John's Cookbook

3 T butter or olive oil
1 tsp minced garlic
1 pound greens, rinsed, torn or chopped into bite size pieces
salt and pepper
extra olive oil

1. Heat butter or oil (I like to use a combo of both) in a large skillet or pot over medium heat. Add garlic; saute 1 minute.
2. Add greens immediately after rinsing them, with the water still clinging to the leaves. Cover; cook for 1 minute (if you are using kale or collard greens, add 1 cup water, cover and cook for 5 minutes).
3. Uncover the skillet, add salt to taste (this will ensure the greens stay a bright green), and give the greens a good flip and stir. Cover and continue cooking until greens are bright green, tender and wilted to your taste. (for spinach 1-2 minutes; swiss chard 3-5 minutes; kale or collard greens 20 minutes)
4. Season with salt, pepper and a drizzle of olive oil.

Seasonal red bowl for serving...

1 comment:

  1. I love KALE! And that's just about my favorite way to eat it. You can also splash some soy sauce on it and throw in some leftover brown rice. I just finished a whole plate of it that way... Would be beautiful in your red bowl. ;)


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