- Toss them with chickpeas, pasta, diced tomatoes, and freshly ground Parmesan.
- Toss them with boiled diced potatoes and mix in a little grated Gruyere cheese.
- Stir them into mashed potatoes.
- Mix finely chopped cooked greens with cooked rice, barley, quinoa pr pasta.
- Add greens to potato, lentil and bean soups at the end of cooking.
- Chop and combine greens with feta, ricotta, or Gruyere, black olives, and capers and use them to fill tortillas or spread over toast.
Sunday, January 28, 2007
Leftover Greens? Don't Worry, Be Happy...
Subscribe to:
Post Comments (Atom)
2 comments:
This is yummy - I don't know how else to post it!
Cyndi Coon
BOK CHOY GRATIN
The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety.
Active time: 40 min Start to finish: 1 hr
1/4 cup plus 2 tablespoons fine dry bread crumbs
2 1/2 lb bok choy (not baby), tough stem ends trimmed
1 shallot, finely chopped
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz Gruyère, coarsely grated (1/2 cup)
1/2 oz finely grated parmesan (1/4 cup)
Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.
Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls.
Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.
Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy.
Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.
Makes 6 side-dish servings.
Gourmet
February 2003
Epicurious.com © CondéNet, Inc. All rights reserved.
as if we needed another reason to eat close to the earth... here's an EXCELLENT article from last sunday's new york times:
UNHAPPY MEALS
it's all about 'nutritionism' and the fabrication of healthy foods...and why its important to eat leaves and not cows.
http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?ex=157680000&en=ec2685fd6c213846&ei=5124&partner=permalink&exprod=permalink
its enough to make me macro again!
thanks for all you do do.
Post a Comment