Green?

14 years ago

I've been given two bags of fresh mixed greens. We love them but I've never cooked them. I'm thinking some will end up in the freezer. How do I fix them?

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Comments (6)

lindac
14 years ago
Mix up a nice balsamic vinaigrette and toss some with that.
centralcacyclist
14 years ago
I usually saute greens like spinach and chard in butter or olive oil with a bit of fresh garlic.

What kind of greens do you have?

Eileen
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Here it is. Typed it up just for you. Home Cookin Chapter: Recipes From Thibeault's Table Plum Crazy Carrots ================== Source Green on Greens 1 pound carrots peeled 2 1/2 tablespoons unsalted butter 2 teaspoons sugar 1/2 cup chopped pitted fresh blue plums 1 teaspoon finely slivered orange peel 1 1/2 teaspoons brandy salt and freshly ground black pepper chopped fresh parsley Cut the carrots into strips 3 inches long and about 1/4 inch thick. Cook in boiling salted water until just barely tender about 4 minutes. Rinse under cold running water; drain. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the carrots; sprinkle with the sugar. Cook, tossing gently until the carrots begin to caramelize. Add the plums and orange peel to the carrots. Cook over medium-low heat until the plums give off their juice and are almost tender, about 5 minutes. Stir in the brandy and remaining 1/2 tablespoon butter. Raise the heat slightly and cook, tossing gently, until most of the liquid has evaporated. Season with salt and pepper to taste. Serve sprinkled with fresh chopped parsley.
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Maybe something like a grouping of 3 columnar hornbeams would work. I use these frequently in designs for privacy screening as they are available in a decent size already for a modest cost, grow pretty rapidly, do not take up much real estate and are less oppressive than a planting of coniferous evergreens. I favor Carpinus betulus 'Frans Fontaine', which comes highly recommended for this area by Great Plant Picks. Readily available at 10-12' to begin with, should hit 20' within 5 years. And stays quite tight and narrow...the crown seldom wider than 10'. And while they are deciduous, the have such a dense, upward growing branch structure they provide decent screening even when leafless in winter (and when privacy concerns are less pressing). Bright gold fall color and virtually NO pest or disease issues. btw, I used 3 of these for fenceline screening in a back garden one quarter the size of yours!! On their second year, they have already put on about 18" of growth and the client loves them!
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jude31
14 years ago
I'm with you Eileen. I never heard of using ,what I call, winter greens as a salad until recently, mostly on the forum. That's probably because I spend so much time lurking here.-) I just picked a market basket full (1/4 bushel?) of mixed greens on Saturday. We often have them, sauteed/cooked, with pinto beans or beef stew or other "winter type" foods. Sometimes I do use balsamic vinegar at the table or just plain cider vinegar. A little green dragon sauce perks them up too!

jude
bryansda
Original Author
14 years ago
I'm not sure what kinds of greens are in this mix. I do know he said there was kale and mustard, but several others too. I'm fixing my roaster full of butter beans and know the greens will make the meal complete in my book. Hubby will be a happy boy for sure since I don't cook that often. It's rainy and cold here today and a nice bowl of butter beans will help warm us up.
jude31
14 years ago
Yum! A nice bowl of butter beans would warm me up, too. Haven't had them in ages.
lpinkmountain
14 years ago
Beans and greens. A classic, delicious combo, IMHO. I am making a similar soup right now.

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Green?

Comments (6)

lindac

centralcacyclist

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Green?

Comments (6)

lindac

centralcacyclist

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