Anotheryarn Eats

October 9, 2009

Beet Cupcakes

Filed under: Recipes — Tags: , , — anotheryarn @ 10:15 am

Actually they don’t taste like beets at all, just chocolate.  Hiding healthy foods in cupcakes is fairly common, and I’ve seen chocolate beet cake mentioned a few times in discussions on using up an excessive amount of beets – which was exactly my goal.  I had roasted beets for Friday’s dinner but had misjudged overall cooking time so they were not done we when ate.  I tossed them in the fridge and started digging around for a beet chocolate cake recipe.  I had intended on making these last weekend, but when I pulled up my recipe I discovered I needed cooked beets, unlike what you need for carrot or zucchini enhanced baked goods. I had  two recipes, one from Straight From the Farm and another a friend passed along to me from The Moosewood Dessert Cookbook.  I ended up going with the latter because my butter was not soft enough when I was ready to start baking.  Also, it had 1/2 cup less fat in the recipe; but really the recipes were pretty similar.

cupcake

Chocolate Beet Cupcakes from The Moosewood Dessert Cookbook

  • 1 lb. cooked sliced beets*
  • 1/2 c water
  • 3 eggs*
  • 1 1/2 c sugar
  • 1/2 c vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 c white flour
  • 3/4 c unsweetened cocoa powder
  • 1 1/2 tsp baking soda

*I actually didn’t weigh my bunch, but it was 4 medium sized beets.  I roasted my beets as I usually do (poked, wrapped in foil and tossed in a 350-400 F oven for 40-60 minutes) but steaming them is another option.  The original recipe called for a 15 oz can of beets.

*On eggs.  I’ve been trying to get my eggs from a local farm and the last dozen that I bought were all very small.  Not an issue for breakfast eggs but a problem in baking since the assumption is that you will use a large egg.  A large egg should have a volume of 1/4 cup so I broke my eggs into a measuring cup and found that 3 eggs gave 2/3 cup of liquid and adding a 4th gave me 3/4 cup of egg liquid.

Preheat the oven to 350 F.  Prepare 2 12-cupcake pans by putting a cupcake liner in each one (I yielded 22 cupcakes but ymmv slightly).

Cut off the tap root and stem end and peel your beets.  I cut them into quarters and then pureed them in my food processor with 1/2 cup water (you can also use a blender).  This should make about 1 1/2 cups of puree.  My 4 beets made a bit more so I just used the 1 1/2 cups and rinsed the rest down the drain.

In a big bowl beat 3 eggs and then whisk together the sugar, oil, vanilla, salt and beet puree until it is smooth.  In another bowl sift the flour, cocoa powder and baking soda together (I needed to whisk them to thoroughly combine them).  Add the flour mixture to the beet mixture and stir to combine until it all just moistened and smooth.  Pour about 1/4 cup of a batter in each tin, I use an ice cream scoop/server for this so each tin is filled about 2/3’s full.  Bake for 15-18 minutes, check for done-ness with a toothpick, when it comes out dry they are done.  Remove from the pans to a cooling rack.  Frost or dust with confectioners sugar.  While the cupcakes cooled I made a cream cheese frosting.

Cream Cheese Frosting from Better Homes & Gardens New Cook Book

  • 6 oz cream cheese, softened but cool
  • 1 stick butter, softened but cool
  • 2 t vanilla
  • 4 1/2 – 4 3/4 c powdered sugar, divided

Beat the cream cheese, butter and vanilla together (with a hand mixer or stand mixer) until smooth and fluffy.  I use a medium speed on my stand mixer.  Add two cups of powdered sugar (sift if it is lumpy) and start the mixer slowly so it doesn’t poof up everywhere.  Once that is combined and smooth add 2 1/2 to 2 3/4 cups more powdered sugar and beat until smooth, about 1 minute once the powdered sugar has been incorporated into the mixture.  I found 4 1/2 cups of sugar made a nice consistency for piping.  If it is too thick thin it with a spoonful of milk.  If it is too thin add a rounded tablespoon of powdered sugar at a time.

September 21, 2009

pickle crazy

Filed under: food preservation — Tags: , , , , — anotheryarn @ 5:02 pm

I’ve been going pickle crazy. After making 3 quarts of refrigerator dills, I had the urge to make dilly beans (aka pickled, dilled green beans) but instead I talked my parents into turning their last row of green beans into jars of pickles instead of plain pressure-cooker canned green beans. Our neighbors gave us a couple pounds of small plums from their tree and I had the urge to try making pickled plums, but TheHusband ate too many before I got the gumption to try it. Then I went and made a batch of quick pickled radishes (so good, and now I’ve lost the recipe), and followed that with pickled kohlrabi (meh, might have been the woody kohlrabi or the wrong brine). Next up, carrots. But instead of making pickled carrots I had a saner moment (thank you Marissa, yet again) when I found Food In Jars (if I’m remembering names correctly, by the same person who brought me our favorite beet salad combo) and just cut up the carrots and dumped them in the first empty jar of pickle brine.  Then I got the bright idea to turn my two bunches of beets into spiced pickled beets. Hey I have the canning jars and a recipe, why not? It saved me from being completely overwhelmed with the csa shares (cooking only 7 meals over the course of 20 days has a way of making that produce pile up).

carrot pickles

Quick carrot pickles (refrigerator) – in leftover pickle brine, let them sit for a week in the fridge before eating.  They turned out quite delicious, and kept a wonderful crunch.  Now they are nearly gone with another bunch of carrots destined for a new jar (but I need to make some new brine, I think I’ll try Smitten Kitchen’s version).  You also see the radish and beet pickle things that I didn’t get around to until the next day.

radish pickles

Radish pickles made with rice vinegar, sugar and ginger root.  Straight to the fridge with this batch too, but they were better eaten within a couple hours.  It took two jars to hold my regular size bunch of ginormous radishes (plus a few regular sized radishes from an earlier bunch).  These turned bleh after a weekend in the fridge, but another week has turned them into something somewhat edible.  No more long-term storage radish pickles for me.

spiced beets

Spiced Beet Pickles.  This is a sweet pickle brine with cloves and cinnamon for spice.  I had the required 2 pounds of beets, but had to make a 2nd half-batch of the brine when I was filling my jars and ran out after jar #3.  Doh – I’m not sure if it wasn’t enough brine (the recipe called for 4 pint jars) or if my 2 pounds didn’t quite fill the jars the way the recipe assumed they would.  This was also my third canning attempt and I got a little brave, I added some dried, cracked ginger to two of the jars (and then used gold bands to distinguish between them).  I actually sealed the jars via water-bath to make them shelf-stable until we open them.  I haven’t tried any of these yet, but have high hopes.

September 1, 2009

last Thursday

Filed under: Recipes — Tags: , , — anotheryarn @ 11:23 pm

Plans go awry.  I roasted the beets on Tuesday, but tossed them (being store in a pyrex bread pan) back in the toaster oven on Thursday.  I thought warm beets would be better, but then I didn’t manage to put the salad together until they were cool again.  I planned on using some pistachios that had been hanging around the house, sure they needed to be toasted to remove that staleness, but eh.  But then I discovered the pistachios were beyond recovery so I tossed them and decided to toast some almonds instead.  And I just have never been very good at crumbling goat cheese.  But in the end, this salad was still pretty tasty, if a bit heavy on the goat cheese and almonds (once the beets were gone we pulled out a few huckleberries and ate the remaining goat cheese and almonds with huckleberries – oh my).

beets

Roasted Beet Salad adapted from The Kitchen Sink

August 25, 2009

Enchiladas with side dishes

Filed under: Recipes — Tags: , , — anotheryarn @ 11:21 am

I made a meal with three components!  Luckily it only took two pans and the food processor.  Sadly the dishwasher was half-full of dirty dishes and not everything fit last night so I have round two waiting for me.  I was very torn yesterday on what to make, there is an eggplant torte that sounds very promising, and I’d feel like less of a failure at cooking if I managed to use up veggies the week we got them; but I forgot to read ahead and didn’t feel like letting the eggplant sit for one hour when it was already after 6 (plus I’d have to go to the store for tomatoes).  The other option, the one I should have just done in the first place, was green bean enchiladas.  I had to toss a few green beans, and was one tortilla short of the dozen that fills my 9×13 pyrex casserole dish but I was able to cross a couple veggies off our list.  As I got started on the enchiladas, I decided I really wanted to make some spanish rice to go with it, a quick call to my aunt for her recipe (since, last year’s Bittman recipe was just so-so) and finally we made this carrot-beet salad that I’ve been eyeing ever since I scored the Everyday Food: Great Food Fast cookbook at a used bookstore.

IMG_1324

My version of Ruth’s Spanish Rice

My version actually came out a bit mushy, I’m not sure if it is because I used basmati rice, because I used 2 cups of stock instead of 1 can (which IIRC is less than 2 cups), or because my kitchen timer shut off somewhere between 4 minutes and 0 minutes and I overcooked the rice.  However the flavor was great.  And honestly mushy rice is better than crunchy rice.  Next time I make this I’m going to aim for 1 1/2 to 2 cups of total liquid and see how that goes.

  • 1 c [white] rice
  • oil
  • green onions (1/3 cup, opt.)
  • cumin (about 1/2 teaspoon)
  • garlic powder (a sprinkle)
  • salt (a pinch)
  • 1 -8 oz can tomato sauce
  • 2 cups vegetable stock

Brown the rice in the oil.  When it is about done add a few chopped green onions.  Add the cumin, garlic powder and salt, stir.  Add the tomato sauce and stock.  Cover and simmer for 20 minutes.

Green Bean Enchiladas

A quick recap:  Prep green beans, keeping them as long as possible but not longer than the tortillas.  Prep pan by pouring in a bit of enchilada sauce.  Grate cheese (6 oz is nice but not overly cheesy).  Set up corn tortillas, green beans, skillet and casserole dish in a row (with skillet on a burner) and heat the skillet to just below medium.  Heat the tortilla gently so it is just pliable but not gaining color.  Use a clean kitchen towel to protect your hand holding the tortilla as you roll.  Fill with a few green beans (4 to 6 is nice), roll, place in casserole dish.  Repeat until casserole is full, top with remaining sauce and cheese.  Bake for 30 minutes until bubbly and melty and green beans are soft.

Carrot Beet Salad from Everyday Food: Great Food Fast

I didn’t have a pound of beets, and my CSA carrots probably aren’t the same size as the carrots they thought of when writing the recipe so I used as many red beets as I had (4 medium beets weighed in at 11 oz), and the same number of small-medium carrots.  But I made the dressing as directed since a little too much dressing is better than not enough for a slaw-like salad.

  • 1/4 c lemon juice (or the juice of one and a half lemons plus orange juice to make up the difference)
  • 1 T extra-virgin olive oil
  • 1 T (or less if you used OJ) honey
  • 3/4 t cumin
  • 1/2 t ground coriander
  • 1/4 t cinnamon
  • 1/8 to 1/4 t cayenne (we used not quite 1/4 t)
  • pinch salt

Whisk dressing ingredients together in the bowl that will hold your grated beets and carrots.

  • 4 beets, raw, ends cut off and peeled (a veggie peeler works nicely but beware the splatters)
  • 4 small-medium carrots, ends cut off, scrubbed or peeled

Shred/Grate the beets and carrots, I highly recommend a food processor for speed and splatter containment.  Toss the beets and carrots together in the bowl with the dressing.

IMG_1326

July 8, 2009

week 1 roundup

Filed under: almost a recipe, thoughts — Tags: , , , — anotheryarn @ 3:41 pm

We successfully used up most of our veggies before yesterday’s pickup.  Except the lamb’s stuff which I learned was actually called lamb’s quarters.  TheHusband and I both nibbled on a leaf and went, “huh, doesn’t taste like much” so I’m not sure what to do, at least I have more info for research.

On Friday, as planned, I finally made our first CSA meal (opposed to using a single green onion and radish in some salad), and it turned out well enough, not amazing but with good potential.  Instead of following the recipe I just used it as a guideline.  It turns out that bulgar is a great grain for hot weather cooking if you have an electric kettle.  Just pour some boiling water over it and let it sit.  I only had 4 tiny beets (think the size of radishes) and about 1 1/2 oz of feta, so I diced both of those and added it to 1 cup of cooked bulgar (leaving another cup or so in the bowl for another use).  Finally I tossed the now pink bulgar with ribbons of swiss chard and gave a squeeze of lemon juice and dash of olive oil over everything.  It was visually vibrant but  otherwise underwhelming, but served as lunch anyways.  I think more beets (and maybe feta) would have been a vast improvement.  Incidentally, TheHusband showed me a new trick to clean beet stained plastic cutting boards, he scrubbed it with a bit of Bon Ami before washing it.

Chard Beet & Bulgar Salad

Friday night we made fabulous grilled zucchini sandwiches.  These didn’t use any of our current CSA produce, but did use stuff that could have been CSA produce so I will do a separate post (I think they are worthy).  Here is a tease:

IMG_0923

On Saturday I made a nice big green salad, using up our remaining radishes but no other CSA veggies.  It was your run of the mill salad with lettuce, radishes, cucumber, grated carrots and cherry tomatoes.

On Sunday we had a filling, late lunch out and then just at the leftover green salad for dinner.  So much for using the kale that night.

On Monday I made a simple kale & pasta dish that turned out nicely.  I washed the kale and chopped it fairly small (aiming for 1″ squares, but not precise at all).  I boiled whole wheat spaghetti and about half-way through the cooking time I heated a large saute pan with olive oil.  I added 3 smooshed cloves of garlic and good sprinkle of red pepper flakes and about 4 sliced green onions.  Once that was soft I added all the kale, gave it a quick stir and covered it.  Then just before the timer went off for the pasta I pulled about 1 cup of the pasta water from the pan (a metal measuring cup makes this easy) and poured about 1/2 of over the kale to help it wilt, oh and pinch of salt.  I drained the pasta, checked the kale (bright green, mostly soft but with a slight bite) and then added the pasta to that pan, tossing everything together (all the pasta water hadn’t yet evaporated).  6 oz of pasta and 1 small-medium bunch of kale made 2 generous dinner servings.

IMG_7118

Right after making dinner on Monday I made another bulgar wheat salad for weekday lunches, this time with zucchini, mushrooms and parsley (oh an a few green onions – I’m just throwing those suckers everywhere at the moment).  That too will be its own post due to yumminess.

November 10, 2008

November 8: Salad

Filed under: almost a recipe — Tags: , , — anotheryarn @ 12:21 am

We went to the farmer’s market this Saturday morning, despite a fairly full fridge.  I had a couple specific items in mind (tomatillos, red bell peppers, butternut squash) and then we saw arugula and changed our dinner plans to our favorite salad: arugula, roasted beets, toasted almonds, gorgonzola cheese and our basic balsamic vinaigrette.  Add a loaf of yummy bread and we feel like we are living a wonderful blessed life.  Really the same salad we had back in September and probably a couple other times.

salad-beets-love

October 5, 2008

September 24: Borscht

Filed under: Recipes — Tags: — anotheryarn @ 10:51 am

I actually made this soup on Monday, as suggested by my friend Liz and just put it away for lunches through the week.  On Wednesday night I ended up eating alone (and didn’t want a repeat of “mmmmm muffins”) so I heated some soup up for my dinner.  I skipped the suggested hard-boiled egg accompaniment and just went for a couple sliced, steamed potatoes, some sour cream and extra chopped dill.  Before I made beet borscht I hadn’t heard much about it, except and occasional “I hate borscht” type comment.  So I was slightly trepidatious.  On Wednesday night it turns out that I was eating alone so I prettied the soup up for myself.  I skipped the suggested hard-boiled egg accompaniment and just went for a couple sliced, steamed potatoes, some sour cream and extra chopped dill.  It tasted like beets with dill.  I liked the contrast of the sour cream with the dill and I think it might be excellent as a cold soup on a hot summer day but overall I was neither awed nor disgusted.

It wasn’t hard to make since I had roasted the beets on Sunday night, but when I made the soup the beets never got to the point of “melting away” so I attacked it with my immersion blender and created a fairly smooth soup.

Roasted Beet Borscht from How to Cook Everything Vegetarian by Mark Bittman

  • 2 T oil
  • salt & pepper
  • 1 large white onion, diced
  • 2 1/2 to 3 lbs beets, roasted (about 2 bunches)
  • 5-6 cups water
  • 1 bunch fresh dill
  • fresh squeezed lemon juice
  • 4 hard boiled eggs, peeled and quartered (optional)
  • 4 medium red or white new/waxy potatoes, boiled until tender, kept hot for garnish (optional)
  • Sour cream for garnish

In a soup pot (I used a 4 quart pot instead of my slightly bigger soup pot) heat the oil and saute the onions for about 3 minutes on medium-high heat, then turn the heat lower and cook them another 10-15 minutes until golden.  While you are doing this peel and dice the beets.  Once the onions are very soft add the beets and cover with water (I used 5 1/2 cups) and add the dill stems (tie with kitchen twine for easy removal).  Raise the heat to bring the soup to a boil and then let it simmer for about 10 minutes.  Supposedly the beets will start to melt away.  At this point you remove the dill stems and add a bunch of chopped dill leaves to the soup.   This is when I grabbed the immersion blender and blended until it was smooth.  Taste and adjust the salt and pepper and add a bit of lemon juice (it really does help).  Serve it with the garnishes you desire.

October 3, 2008

September 21: Fabulous beet salad

Filed under: almost a recipe — Tags: , — anotheryarn @ 4:27 pm

Last summer I was reading Slashfood and there was this post about a “restaurant” salad at home.  The salad itself was something along the lines of roasted sliced beets, arugula, gorgonzola and toasted nuts with a vinaigrette dressing.  This has become one of our favorite salads; we vary the greens, the specific type of blue cheese and the nuts but always dress it with our basic balsamic vinaigrette.  Some permutations are better than others, the salad benefits was the bite of arugula (or at least a lettuce mix) and some cheese just don’t sing on it but overall we always look for to this salad and eat a generous serving as a meal.  The salad is best with warm beets, but of course it is much quicker to make if you have roasted beets waiting in the fridge.

Fabulous Beet Salad

  • arugula (or a mix of lettuces)
  • roasted beets
  • blue cheese, crumbled
  • toasted almonds (slices or slivers)
  • balsamic vinaigrette

Toss everything together and enjoy 🙂

 

To roast beets

Preheat the oven to 400 F.  Scrub the beets and cut the greens off about 1″ from the bulb, wrap in aluminum foil and toss in the oven.  Bake for 25-45 minutes, depending on beet size.  They are done when a fork or knife pierces the flesh easily.  Remove from the oven until cool enough to handle.  At this point you can also put them in the fridge for another day.  Slice the pointy root and the stem off and peel the beet.  Slice into thick or thin rounds or half-rounds.

Blue cheeses I’ve liked on this salad

the wedge of gorgonzola at Trader Joes, I believe it is the BelGioioso brand

Rouge Creamery’s Smokey Blue (but not the Oregonzola – but that might be because we love the smokey blue so much)

To toast nuts

I buy most of my nuts in small quantities in the bulk food aisle, then I toast the nuts right before I use them.  I actually have two methods, but use the stove top method more often as it only takes a couple minutes.  Heat a small, non-stick skillet over medium heat, sprinkle nuts in the skillet.  Stir or shake frequently until they are turning gold and fragrant.  Watch it very closely since they go from golden to burnt in the blink of an eye.  I’d say I stir every 30 seconds to minute, more often as they are closer to being done.

Balsamic vinaigrette

Okay, I’m just guestimating here since I’ve stopped measuring for this vinaigrette.  If this method doesn’t work for you do a quick search on epicurious or martha’s site.  Pour a tablespoon or two of balsamic vinegar in a small jar or bowl.  Add a pinch of salt, a grind of pepper and a small spoonful (like 1/2 teaspoon or so) of dijon mustard (a small crushed clove of garlic is also nice).  Stir until it is uniform and taste for seasonings.  Slooooowly drizzle in olive oil while at the same time whisking vigorously.  You want at least equal parts vinegar and oil, but can go up to 2 or 3 parts oil to vinegar.  If the oil doesn’t seem to be blending with the vinegar stop drizzling but keep whisking until it is emulisfying nicely and then resume drizzling the oil in.  Taste and adjust an ingredients if it seems unbalanced.

September 18: Beet Roesti and blue cheese

Filed under: Recipes — Tags: — anotheryarn @ 11:08 am

I was overwhelmed by beets (beet borscht was also being plotted) and had a stack of cookbooks out from the library for test-drives.  And I discovered that there were veggie recipes in How to Cook Everything that were not in How to Cook Everything Vegetarian; well at least this one veggie recipe.  Huh.  Of course it is meant as a side dish and we ate it as the main course.  I wouldn’t really recommend doing that.  In the end I decided that Beet Roesti with Rosemary was decent enough, but I doubt I’d make it again even though the rosemary was surprisingly good with beets.  Also, the dish tasted floury when I tried to eat it cold as leftovers.  We served it with slices of baguette spread with blue cheese (the blue cheese crumbled on top was silly, it was best on the bread).

Beet Roesti with Rosemary from How to Cook Everything by Mark Bittman

  • 1 bunch beets (about 1-1.5 pounds)
  • 1 t fresh, minced rosemary
  • 1 t salt
  • 1/4 c flour
  • 2 T butter
  • 2 plates that cover the skillet to aid the flipping process

Scrub, peel and grate the beets.  Put the grated beets in a large bowl and toss thoroughly with the rosemary, salt and flour.  Melt the butter in a 10″ skillet, when it is hot add the beets and pat down into a neat circle.  Cook for 6-8 minutes until it is golden and crispy (how to tell, your guess is as good as mine).  Inverting the roesti is a little cumbersome.  You place a plate on the pan and holding them together flip them so the pan is over the plate.  Then take the second plate and place it over the plate with the roesti and flip them together.   Now the raw side is face up and ready to flip into the skillet by placing the skillet over the plate and flipping again.  (Isn’t there an easier way?  I suspect the roesti could have slid out of my non-stick skillet).  Cook for another 6-8 minutes until that side is golden and crispy.  Plate and serve.

August 28, 2008

August 25 dinner: beets, greens, gorgonzola polenta

Filed under: almost a recipe — Tags: , , , , — anotheryarn @ 3:25 pm

I’m skipping the salsa fresca recipe for now.  It is proving to be bloggers-block inducing.

Monday night I made roasted beets, sauteed greens (beet and chard) and polenta with gorgonzola.  Oh yes, and roasted green beens.  It was a planned meal with just a fit of “use it up before Tuesday” thrown in (except I forgot I had a head of cabbage languishing in the back corner of the fridge).  It also made entirely too many dishes (that TheHusband was kind enough to wash) – pot for polenta, pan for greens, baking sheet for green beans plus various bowls, cups, cutting boards.  I’m not a very neat cook.  I roasted the beets in the usual manner, I made the polenta according to TNBR, and sauteed the greens with some garlic (there are recipes out there) and made the green beans kind of sort following my first and therefore favorite roasted green bean recipe from The Moosewood Cookbook (now I just grab the cookbook when I forget how long they should be in the oven).  The gooey white stuff in the middle of the polenta is the slice of gorgonzola dolce that is all melty.

Roasted Beets my non-recipe

  • preheat oven to 375 F or 400 F
  • scrub dirt off the beets
  • cut off the greens (leaving maybe 1″ of stem on the beet), reserve greens for another use
  • wrap in foil
  • toss in oven for 30 minutes to 1 hour, depending on beet size, until a knife or fork slips in the beet flesh easily
  • rub peel off and quickly wash beet-staining juice off your hands
  • slice as desired
Roasted Green Beans my non-recipe (but based on a Moosewood Cookbook recipe)
  • preheat oven to 400 F
  • clean green beans and snap the stem end off, cut in half if you like, lightly dry them with a towel
  • place in a bowl, pour some oil on them (olive oil or canola-olive mix; teaspoon to 2 tablespoons)
  • peel whole cloves of garlic (5 to 10 depending on how many green beans and how garlic-crazy you are), cut in half if they are way huge, add to bowl with green beans
  • toss beans and garlic to coat with oil
  • sprinkle with some salt and pepper and toss to coat again
  • munch on the raw green beans that are too skinny and “would burn”, stop when you realize you’ve eaten half the green beans and soon there won’t be enough to serve two
  • toss on a baking sheet and spread out
  • put baking sheet in oven and stir after 10 minutes (maybe you will like them cooked to this degree, or leave in the oven another 5 to 10 minutes
  • sprinkle with balsamic vinegar if desired (oops, forgot that Monday night), toasted almonds are also nice
Sauteed Greens non-recipe (loosely based on a recipe in TNBR)
  • wash greens thoroughly by giving them a nice soak in a bowlful of cool water
  • shake water off and remove tough stems (don’t bother spinning them dry – a bit of water is helpful to the wilting process)
  • cut leaves in half lengthwise and then chop into 1″ stripes
  • set aside
  • chop up stems finely (like you would dice onions)
  • peel and mince 1 or 2 cloves garlic
  • heat a skillet (with lid) up with some oil (again tablespoon or so), add the stems and sautee until soft, add the garlic and saute until fragrant them dump in all the greens and cover with the lid, after a minute stir, and again after a minute stir, if stuff is sticking add a tablespoon or two of water, remove from heat when greens are bright green and tender
  • if you like squeeze lemon on top (I also like balsamic vinegar – but not both at once)
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