gertdog
06-25-2003, 07:21 AM
For those of you who are getting TONS of greens from your CSA farms- or if you just love your greens... :)
We have been getting lots and lots of mustard greens from the CSA. This week it was about 3 pounds! I don't think I've ever prepared mustard greens before so I've been scanning cookbooks for ideas.
Last night we made this recipe from Deborah Madison's Vegetarian Cooking for Everyone. I used ALL of the mustard greens- giant red mustard and and a big bag of baby mustard greens. I'm still amazed at how they cook down! It was easy and very, very good- like a vegetable hash. I can see varying the recipe to include other vegetables, too. I don't know if it was intended to be a side dish or a main dish, but we called it dinner! My notes/changes are at the end of the recipe.
Greens with Potatoes
(serves 4)
4 boiling or Yellow Finn potatoes, about 1 pound
Salt
1 to 2 pounds of greens, trimmed and coarsely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 teaspoon crushed red pepper
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 25 minutes. Drain, then peel and coarsely chop. Place a quart of water in a large stockpot or skillet and bring to a boil. Add the greens and a teaspoon of salt, then simmer until tender, 5-20 minutes (the flavor of the greens will mellow with longer cooking). Remove from pan and drain. Return the pan to the heat, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
My notes: I didn't bother peeling the tomatoes or the potatoes. I chopped the greens after cooking- much easier to handle that way. I used 2 garlic cloves and added a squeeze of lemon at the end of cooking. Served topped with grated parmesan cheese.
We have been getting lots and lots of mustard greens from the CSA. This week it was about 3 pounds! I don't think I've ever prepared mustard greens before so I've been scanning cookbooks for ideas.
Last night we made this recipe from Deborah Madison's Vegetarian Cooking for Everyone. I used ALL of the mustard greens- giant red mustard and and a big bag of baby mustard greens. I'm still amazed at how they cook down! It was easy and very, very good- like a vegetable hash. I can see varying the recipe to include other vegetables, too. I don't know if it was intended to be a side dish or a main dish, but we called it dinner! My notes/changes are at the end of the recipe.
Greens with Potatoes
(serves 4)
4 boiling or Yellow Finn potatoes, about 1 pound
Salt
1 to 2 pounds of greens, trimmed and coarsely chopped
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 teaspoon crushed red pepper
2 tomatoes, peeled and diced
Cover the potatoes with cold water, add salt to taste, and bring to a boil. Cook until tender, about 25 minutes. Drain, then peel and coarsely chop. Place a quart of water in a large stockpot or skillet and bring to a boil. Add the greens and a teaspoon of salt, then simmer until tender, 5-20 minutes (the flavor of the greens will mellow with longer cooking). Remove from pan and drain. Return the pan to the heat, add the oil, and heat with the garlic and pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes. Cook over medium heat, breaking up the potatoes and mashing them into the greens to make a kind of rough hash. Taste for salt and serve with olive oil drizzled over the top.
My notes: I didn't bother peeling the tomatoes or the potatoes. I chopped the greens after cooking- much easier to handle that way. I used 2 garlic cloves and added a squeeze of lemon at the end of cooking. Served topped with grated parmesan cheese.