Foodie Friday: Beets and Greens
Last week, Charlotte, a long time farm member, wrote to me asking about a recipe she’d tried years ago. We tracked down the recipe from farmer Doug.
Here’s how to make Greasy Greens: Greasy Greens is just finely chopped kale sauteed in garlic, olive oil, sunflower seeds brazed in a skillet at high heat! ( Lee’s two cents…Sprinkle with tamari right at the end and allow to steam for a minute or two. Also some pepper flakes are good.)
Easy Peasy.
Moving on:
Beets! Yay!
I have to be honest and tell you that my response to beets was not always a joyful hoot. But, new recipes and methods of cooking them (after a long string of failed Borscht attempts) have convinced me of the merits of beets.
Mark Bittman is a chef and cookbook author I trust.
Here’s what he has to say about a new beet recipe for us all to try:
“This thick beet pancake — which I learned 20 years ago from Michael Romano — is cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms. It’s a lovely, unusual and versatile side dish, good with braised meats or grilled food. Served with a salad, it can even be a light dinner. “
Beet Rosti With Rosemary from Mark Bittman
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That beet recipe was a staple in our house last fall. Yum, and that means something, because usually I pick the beets out of anything I can!