The challenges I'm facing include:
mustard greens &
oh, and btw, they had fresh green eggs!
Many thanks in advance!
I like to pan "fry" them in olive oil and garlic. I use the following recipe (from memory) but deviate frequently:
1 bunch of greens (I usually use spinich, collard, swiss chard, or turnip)
1-2 tablespoon olive oil (of some other flavorful oil)
1 tablespoon fresh minced garlic
1/4 cup water
1 tsp. salt
pepper to taste
Chop the greens and their stems into bite size pieces.
Heat the oil in a large frying pan over meduim heat. When hot, brown the garlic (but not too dark or it will get bitter). Add the green's stems, salt and pepper and water. Cover and cook for about 2-3 minutes. Add the greens and cover and "steam" for about 3-4 minutes. Greens should be bright green and the stems soft. Taste and adjust spices.
Eat hot or at room tempature.
*I have also been know to use ginger in addition to the garlic and soy sauce in place of the water and salt for a more Asian flavor.
Expect the greens to be somewhat bitter. It was a surprise to me and took some getting use too. And don't over cook or they will get mushy and (IMHO) unpleasant. There is probably some trick to addressing this, but I don't know it off hand.
Edited- use red lentils.
Another way to cook beets is to peel and grate them (in food processor or by hand) then saute the shreds in a little olive oil and butter. Very quick and tasty.
Smaller, tender beets are lovely roasted, along with other vegetables like carrots, potatoes, and peppers, bathed in olive oil, salt, and pepper before roasting.
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I can finally buy greens without feeling like I'm bringing home a turkey that I wouldn't know what to do with!
The beet soup sounds interesting, gotta try it!