FIVE POUNDS!
They almost filled a brown bag. |
The Google gave me this recipe from the NY Times: Sauteed Beet Greens with Garlic and Olive Oil
One pound of greens, before and after blanching |
Blanching instructions are in the second recipe below.
Blanching / draining directly over the stock pot to capture all the nutritious beet water. (I freeze for later to use as veggie stock for beans and soups). |
Sauteeing: before / after |
The Hollandaise and Bacon totally erased any healthy aspects of this breakfast. It was DELICIOUS! |
I was surprised to discover nary a recipe in my cookbook collection. Back to The Google:
Morton's Steakhouse Creamed Spinach (Copycat) by Dinner then Dessert
I made some minor caloric reductions and reconfigured the amounts for four servings (vs eight).
Creamed Greens
serves 4
221 calories per serving
INGREDIENTS
- 1 pound fresh greens, blanched
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion minced
- 3 cloves garlic minced
- 1/4 teaspoon freshly grated nutmeg [didn't use]
- 2 TB all-purpose flour 1 3/4 cups half-and-half
- 2 TB grated Parmesan cheese
INSTRUCTIONS
Blanching:
- Bring a large pot of water to a boil.
- Add the greens and cook just until wilted, about 2 minutes.
- Drain in a strainer or colander.
- Chop the blob of greens into a 3/4 inch widths.
Making the creamy part:
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8-10 minutes or until the onions are translucent.
- Add in the nutmeg. [didn't]
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Low boil for 6-8 minutes or until the mixture has thickened.
- Add in the greens and the Parmesan cheese and stir to combine.
Enjoy!
I still have three pounds to deal with. Thinking of blanching and freezing it all.
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