Defeat Garden


Posted on: August 1, 2010

I make greens often, and it’s normally a variation on this theme:

I use whatever type of greens look good that week, or whatever happens to be in the CSA box.  Turnip greens, collard greens, kale, chard, spinach, they all work well with this combination.

There is always at least one bunch of greens, sometimes two.  It doesn’t even have to be the same type of greens – I’ve used kale and chard together, and many other variations.

There is always an onion.

There is always garlic (even if it has to be garlic powder or garlic salt when I’m out of fresh garlic).

Sometimes there is bacon.  If I don’t use bacon, I use butter to cook in instead of bacon grease.

The first thing (if you use bacon) is to chop up your bacon before frying it in the pan.  If you’re not using bacon, just warm some butter, use more rather than less, you’ll be surprised how much the greens will soak up.  Of course, you don’t have to use butter, you can also use vegetable or olive oil.

Next, chop your onion (and garlic).  It’s also good with a little pepper if you have some – red pepper adds a nice color.

Add these to your pan and let them sauté.  If you’re cooking seasoned meat as your main, you can use some of the seasonings and add them in at this step, it’s a nice way to tie it together.  I’ve added Italian seasonings and even steak seasonings in before, and it always comes out well.

While this is sautéing, strip the greens from the stem.  It’s easiest to go from the middle out, but however works best for you.  I let the kids do this often, they enjoy it and it doesn’t need to be perfect, they’ll cook down so much you’ll hardly recognize them.

Once the onions/garlic/bacon mixture is soft, add the greens.  Just sauté them in the pan until the greens are reduced.  Keep a close eye on the butter/oil/bacon grease, though – if there’s not enough, the greens will stick to the pan and burn.



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