Sunday, March 17, 2013

Reason #2 I love the farmers' market...

An abundance of greens for St. Paddy's Day

From the top:

Yellow Chard
Red Russian Kale
Baby Spinach
Collard Greens
Turnip Greens (and the turnips to go with them)
Green Cabbage

I'm sure you're wondering, What on earth are you going to do with all those greens?  I was wondering the same thing as Matt was stuffing them into our totes.

We're going to do the same thing we do with all our greens:

1. Blanch and Shock Them
  • Blanch - very quickly dip them in boiling water.  The tougher the greens the longer they need to be in there.  Something soft like spinach can go in and out.  Something tough like collards take about 90 seconds.
  • Shock - Dunk the greens into iced water.  This stops the cooking process and preserves the taste and color.
2. "Swish" them (Matt's words) in hot olive oil with garlic, red chile flakes, salt and pepper.

No comments:

Post a Comment