[Homestead] A greens cooking question
erthnsky at bellsouth.net
Wed Jan 21 11:41:50 EST 2009
Bob, after our recent discussion, I bought some beets and roasted them.
I've decided that I like roasted beets (a far, far better thing than
the pickled beets I grew up with) so I have a new crop to grow. I have
always liked the beet greens, cooked to death with fat, as you say.
This past week, however, I tried wilted beet greens..just a pat of
butter in the pan, the greens, and a small dash of olive oil. I sauteed
them less than 10 minutes. They were delicious, and next time I will be
trying them with sunflowers or pine nuts because Sage's description
sounds great to me.
> Thanks Sage; I waited for your reply, will pick (cut ) some today. I
> boil the h*ll out of my greens to the point that I only have strong
> liquid (potliquor?), with fatty pork. I know you don't eat meat. I
> would like to try your way; my wife says we need to gradually move
> to using as much olive oil in our cooking (both of us-- she nor her
> mother never fried much -- so the problem with 'grease and fat' is
> really me)
> It is hard for me to imagine greens being edible after just ten
> mionutes of cooking, but it is simple enough to try. Thanks
> again.......... For kales I sometimes make a nut sauce
>> with cashews or sunflower seeds I heat in a skillet and then
>> blenderize them with garlic, lemon juice or balsamic vinegar. If
>> you want the Southern flavor you can add a few drops of liquid
>> smoke to the greens during the wilting.
>> I don't cook with butter. I love the stuff so much I prefer it in
>> chunks on my morning toast.
"Nothing in this world can take the place of persistence. Talent will
not; nothing is more common than unsuccessful people with talent. Genius
will not; unrewarded genius is almost a proverb. Education will not; the
world is full of educated derelicts. Persistence and determination alone
are omnipotent. The slogan 'press on' has solved and always will solve
the problems of the human race"
~ Calvin Coolidge
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