|[Today's CSA portion. It will be a very green week.]|
Well, I paid for those weeds, and I figured I had to do something with them. Amazingly, it worked.
Here's what I did. It's hardly a recipe for you to follow, because you don't have my leftovers. But perhaps it will save you from despair some evening when you have more nasty greens than you can manage (they don't have to be mustard greens). Your own leftovers will be fine.
1. Wash the greens and tear them into smaller pieces. Put them in a large pot. Cover with liquid: I used a combination of water and vegetable stock.
2. Bring the greens and liquid to a boil. Do not cover the pot. Let them boil, uncovered, until the greens are soft enough to eat. Mine were ready in about 15 minutes (some tougher greens could take up to an hour).
3. Let the greens cool for 30 to 60 minutes.
|[Scary green slurry]|
Intermission: At this point I looked in my refrigerator and found a leftover serving of chard with pancetta (diced bacon). I dumped it in the blender with the soup and whizzed it all again. I then looked in the refrigerator again and found garlic scape pesto left over from last week. I added a spoonful and whizzed yet again. The pesto made a big difference to the flavor.
Recommendation: Look in your refrigerator or pantry or spice rack or herb garden and think about what might improve the flavor of your watery green slurry (garlic usually helps). Give it a try.
5. Taste. I put a few spoonsful into a small bowl and microwaved it for a few seconds. I then stirred in a small spoonful of sour cream - the real stuff, not the imitation low-fat stuff that should really call itself something else.
WOW! It's a miracle! The hideous, bitter, menacing mustard greens had turned into a really delicious soup!
OK, I guess if mustard greens can be redeemed, so can lacinato (dinosaur) kale, and possibly even turnips. I'll get back to you.