|(A repeat from last week)
Some recipe ideas for this week:
I think arugula is a Love it or Hate it vegetable. I personally have a hard time eating it – it’s too spicy and bitter for me. That said, if I can doctor it up nicely – I can still eat it! So my trick for Arugula:
Balsamic Arugula Salad:
One washed bag of arugula
Lots of other veggies (cherry tomatoes, peppers, squash, beets, onions, etc)
Dried fruit, nuts and seeds (toasted pumpkins seeds are great)
Blue cheese, feta cheese or chèvre
1 cup balsamic vinegar
1/2 cup olive oil
1/8 cup maple syrup (this is the important part)
2 cloves minced garlic
salt and black pepper to taste
Slather with dressing and eat up!
A Generic Greens Recipe: Beans and Greens
There’s no particular recipe that I use when making beans and greens. For the non-vegetarians, there’s a couple of key ingredients that you’ll want to try to use. 1 – Broth… chicken, beef, pork – whatever, but that gives it a rich taste. A hambone is great too! 2 – a lot of garlic!
Above, I’ve linked to a google search for Beans and Greens recipes. I’ll give you the one I use from my head – but any of the ones above, will work, I imagine. (I like epicurious.com best)
Soak beans overnight and drain, and cook in new water the next day for a couple of hours until soft (or used canned beans). Any beans will do: Black, kidney, white, black eyed peas (which cook quicker if using dried beans).
Lightly sauté garlic and/or onions in butter, oil, or bacon grease, add beans and coat in garlicky flavored oil. Toss in your rinsed and chopped greens (chop stems smaller so they cook quickly) and stir around until nicely coated. Put the lid on the pan and let cook for a few minutes. Then, pour in meat or veggie stock and let simmer until greens are cooked and beans are heated through. Salt and pepper to taste. It’s nice topped with bacon too. This is a greens recipe that Evelyn has no qualms about eating.