Greens Made Delicious
When I buy kale or swiss chard, I try to cook it immediately before I forget about it. Sometimes I buy it with a specific dish in mind, like a kale-white bean-sausage soup, or the torta recipe I posted last week, but more often I just clean it and cook it right away to use in soups or eat right out of the container.
It never occurred to me to do this until I read about it in Tamar Adler's An Everlasting Meal.
any mix in any amount of any leafy greens
red pepper flakes
1. Put the greens in a huge bowl and fill it with water. Swish the leaves around a little to remove any grit that has collected there, allow the grit to settle at the bottom of the bowl, and pull the greens out and put them in a strainer. Repeat this a few times until you are confident your greens are clean.
2. Cut out any thick stems and slice up the leaves. I used to leave the stems in, but sometimes it's nicer to save the chewier parts for stem pesto.
3. Heat some oil in a sauté pan and throw in some sliced garlic. Add some red pepper flakes as well. Before any of it starts to burn, throw in some of the leaves and salt them lightly. You may have to do this in batches depending on the size of your pan and how much you're cooking. Any water still on the greens will help them to steam. Keep stirring. It won't take long.
You are now left with an oily, garlicky mess of. No more horrible fibrous reminders that you're doing this to cleanse your colon, to fight cancer, for calcium, or because you're supposed to.
If you start eating them now, while the mess is still warm, you will finish it. But if you put it away for another day, here are some ideas for how you can use it.
This sandwich is made with toasted bread, butter, sautéed greens, salt, pepper, a little lemon juice, and cheese. I know it doesn't sound like much, but it's really good. I haven't been able to stop at just one.
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