Now that the weather's getting warmer you'll find all sorts of greens available (and cheaper) at your local farmers markets and grocery stores. Some people traditionally cook collard greens, or
kale, some swiss chard and others even broccoli rabe. I know certain recipes call for bacon grease or ham hocks or some kind of fatty flavoring but the way my mom and dad always did it was to get a large panwith a touch of olive oil over low heat, add your cut washed greens, chopped garlic, onions and hot pepper with a bit of salt (if you like add a few fresh tomatoes to sweeten it up) and simmer for 20 minutes or so till the greens reduce and the stalks become tender but still al dente. This is an extremely healthy meal or side dish and I love bringing leftovers to work the day after for lunch. I personally prefer more bitter greens but I say to experiment since there are so many options out there.
Now that the weather's getting warmer you'll find all sorts of greens available (and cheaper) at your local farmers markets and grocery stores. Some people traditionally cook collard greens, or 
kale, some swiss chard and others even broccoli rabe. I know certain recipes call for bacon grease or ham hocks or some kind of fatty flavoring but the way my mom and dad always did it was to get a large panwith a touch of olive oil over low heat, add your cut washed greens, chopped garlic, onions and hot pepper with a bit of salt (if you like add a few fresh tomatoes to sweeten it up) and simmer for 20 minutes or so till the greens reduce and the stalks become tender but still al dente. This is an extremely healthy meal or side dish and I love bringing leftovers to work the day after for lunch. I personally prefer more bitter greens but I say to experiment since there are so many options out there.
1 comment:
I miss your food. If you haven't had it you haven't lived!
Post a Comment