Quote:
Originally Posted by Baraka_Guru
Those are some nice greens.
This past summer, I grew a big container full of Swiss chard. It kept growing and growing all season.
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The oft-discussed Marcella Hazan has a good recipe for swiss chard. I also do it up in gratins. And yes, it's hard to keep up with it in midsummer.
Collard greens are good. I can't say that i've ever had them with venison sausage. Around here, the deer have chronic wasting disease, which makes me think twice before eating venison.
Mustard greens are great, too. In Japan, i ate a lot of shungiku (spring daisy) greens. And don't forget dandelion greens. They're great in salads. I wonder about the french name, pissenlit, piss in the bed. Is it really a diuretic? I've also read that a number of plants with yellow flowers have this name, which makes me think that pissenlits are named for their looks rather than their effects.
There's a lot to be said for cabbage. For starters, it's cheap.