Thursday, February 13, 2014

Mid-Winter Thursday Cooking Practice
 slow carne, greens, sweet potatoes
 greens three ways

Thursday's cooking practice has been the same: slow carne asada or carnitas into the slow cooker, put on a pot for water for the greens, and sweet potatoes in the oven.

But I figure the carne and the sweet potatoes are just sitting in the slow cooker and the oven, I have time on my hands to fix up my greens. So here's greens three ways, I use Glory greens that come prewashed and precut in a bag:

fistfuls of greens
Turnip greens

This is the simplest, just put on the pot of water and bring it to a boil with some salt. Blanch the greens until they're wilted and you can smell them. Drain and run cold water over them, then squeeze them dry and put them away.

Actually apart from just mushing them with carne and sweet potato for spacefood, you can also slice a fistful or two of greens and dress them with rice wine vinegar and minced green onions for a little Korean side vegetable with mung bean pancakes.

sauteed kale
Kale
I already told you this, but I'll save you the click through: after blanching, saute the blanched kale in olive oil and some minced garlic if you feel like that. You can just toss the kale in the olive oil and garlic and then walk away, let it cook down over low heat by itself.

collard greens
Collard greens
I already told you this, too. For this you just squish the greens in a saucepan with a smoked ham hock or other piece of smoked meat, just covered with water, bring to a boil on high heat then turn heat to low and simmer for an hour.

I save the pot liquor and the bit of meat for soup, TK.

Greens go in a container, sweet potatoes get halved and put into containers, meat gets shredded and put into a container, all ready to eat! Put a little bit of each into a bowl, heat in the microwave, eat, skedaddle.

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