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<< Slow Cooking At The Park | Table Of Contents | >>
[from the January 2004 newsletter] People keep asking about how you cook the Greenfields farmers' market organic greens - here's how:
posted March 15, 2004
Braised collard greens (or kale, chard, turnip, or other greens) for four people
4 bunches collards or other greens, 1 onion, diced
long stems and tough ribs removed 2 garlic cloves, thinly sliced
Salt 1/2 teaspoon red pepper flakes
4 tablespoons butter (or duck fat, rendered from farmer Ute Zell's ducks)
Plunge the greens into a large pot of boiling salted water. Cook them for 10 minutes, then remove to a bowl. Reserve one half cup of the cooking water. In a wide skillet, heat the butter or duck fat, add the onion, garlic and red pepper flakes, and stir over medium heat until the garlic is lightly coloured and the onion is soft. Add the greens and their reserved cooking water and 1 teaspoon salt. Turn down the heat, cover, and cook for 30 minutes. Taste again for salt. They can use a lot. (Recipe adapted from Deborah Madison).