Wednesday, October 29, 2008

Found you another

So, at last, let's talk veggies. So far this season, we've gotten the following items, various quantities of all on various weeks: bok choy, tat soi, collard greens, jalapeno peppers, green peppers, red mustard greens, arugula, green leaf lettuce, carrots, turnips, cucumbers, mixed lettuces, green beans, cucumbers, popping corn, broccoli rabe, sweet potatoes, eggplant, butternut squash, yellow crookneck squash, acorn squash, two different varieties of radish, and green onions. Fabulous variety!

But what to do with all these lettuces? We've had many salads, even accidentally eating red mustard greens in a salad because I thought they were red leaf lettuce (they are a bit bitter raw, by the way). I am not a fan of arugula, but I love the rest, so I've been on a lettuce binge each week. The husband has eaten the radishes raw, and we made a combination of grated carrots and turnips cooked in a little butter that was great while his parents were here. I've used the green peppers and cucumbers in all sorts of dishes, and I've got lots of ideas about the squash, but they are so pretty and they keep so well so long, I'm still enjoying looking at them! The husband is also planning on making more jalapeno poppers this weekend, because they were so great last time.

Last night I conquered collard greens. I began as I always do, looking around the web for recipe ideas. Imagine my chagrin to learn that virtually every recipe out there for collard greens involves either a ham hock or bacon fat. I had neither of these on hand and that's only half of it (grease, glorious grease, best from the pig)! Undaunted, I moved on. I could have looked at recipes for other, fancier, less Southern greens and then just substituted the collards, but for my first outing with this particular vegetable, I wanted to stick with a recipe that had been designed with this specific green in mind and avoid potentially distasteful experimenting. In the end, of course, I changed the recipe I did finally find, but did you expect anything less? The results, Collard Greens and Tomatoes, were yummy! And there were only three ingredients! Huzzah!

1 bunch collard greens, rinsed well, tough stems and ribs trimmed, chopped
Italian blend seasoning (or basil, oregano, etc) to taste
1 can diced tomatoes (I chose a can with balsamic vinegar, basil, and olive oil, just because it sounded good)

Saute greens in cooking spray until slightly wilted. Add seasoning. Stir in tomatoes and continue cooking until greens are thoroughly wilted and combined. Adjust seasonings to taste. Voila!


GermPharm said...

Seriously delicious!!!

Teena in Toronto said...

Happy blogoversary!