[Homestead] A greens cooking question
Sage Austin | Eureka! Design
eureka at hctc.net
Wed Jan 21 13:07:39 EST 2009
Benefit of not cooking greens to death is all the nutrients stay in the
leaf as opposed to getting tossed out in the water.
For the nut sauce I've used shelled pepitas & sunflower seeds, almonds,
cashews, whatever's at hand. I always dry roast them in a skillet or
bake them on a cookie sheet just long enough to bring out the flavors.
Once in the blender I add things like olive oil, roasted or fresh
garlic, onions, chopped herbs, lemon juice or vinegar. Sometimes I puree
it smooth and sometimes I leave it chunky.
For people who have not acquired the taste for greens this is the way to
go. About the only green I'm not as fond of is Vates Kale, the sturdy
blue green kind so often found in the grocery stores, and if subjected
to it (instead of my beloved Red Russian or Italian Dinosaur kales) I
make a nut sauce. This sauce also goes well over grains of any kind.
For anyone who hates Brussels Sprouts you can make this sauce with
peanuts and I guarantee they will love them.
I gratefully acknowledge learning how to cook nut sauces from my
volunteer days at Casa de Luz macrobiotic center in Austin, TX.
> Well, I'm not yet ready to eat beets, but, I will probably cook some gtreens Sage's way this evening. I'll see if my wife picked up any nuts or seend at market this week, and maybe add that too, .............
> Robert A. Heinlein
> Be wary of strong drink. It can make you shoot at tax collectors... and miss.
> --- On Wed, 1/21/09, EarthNSky <erthnsky at bellsouth.net> wrote:
> 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
>> sounds great to me.
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