Thursday, April 8, 2010

Southern Greens

I've fielded a few inquiries about what to do with the kale and Swiss chard. Here is a delightfully simple and delicious way to prepare them. You can use both the stems and the leaves.

Wash and chop the greens (kale, Swiss chard, beet green tops) into 1" long pieces
Chop the stems into 3/4" pieces and keep those separately
  1. (Opt) Saute 2 strips of bacon, cut into 3/4" pieces, or bits of ham in olive oil over medium-high heat
  2. Add a chopped onion and (opt) smashed garlic cloves, saute until translucent
  3. Add 1-2 (washed, peeled) carrots, diced into 1/2" pieces, saute a couple of minutes
  4. Add the chopped stems and saute a couple of more minutes
  5. Add the chopped greens, stir, turn down the heat and cover for 5 minutes
  6. Add 1/4 Cup milk and stir, leaving lid off
  7. Let the milk evaporate until the sauce is thickened (1-2 minutes)
  8. Serve over rice
This has a sweet and savory flavor. You can make it vegetarian with vegetable stock instead of bacon/ham and milk. Try throwing in some nuts for protein.

No comments: