Sunday, May 2, 2010

Yummy greens!

What is spring without lots of greens?  Spinach up front, beets to the left and way in the back by the fence is the mustard that needed thinning.  The turnip greens in the back yard are on their last cutting, so I cleaned and chopped them up with the mustard.  Seasoning as follows (for each 3 pounds of fresh greens)
1 onion
2 cloves garlic (I had elephant garlic we'd grown for experiment and used a bit more as it is mild)
2 tbls cider vinegar or red wine vinegar
1 tsp cumin
1 tsp black pepper.... Red pepper flakes to taste
    Toss it all in a pot and start with 'some' water, bringing to a boil and adding greens as they wilt.  You don't want too much water.  Boil for 10 minutes, simmer about an hour.

Son the Nurse would be proud, vegetarian greens!  No pork fat and lots of  flavor~ Enjoy!

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