Bitter Greens

When garden greens are overly mature, on the verge of bolting, aging and consequently becoming bitter and less than tender and succulent use this classic Mediterranean technique. In Italy and Greece where people treasure their cooked greens and enjoy a slight bitterness they commonly parboil the greens in lightly salted water and then saute’ these greens in olive oil and a little garlic.

I use this method with mixed and aging greens of, endives, chicory, mustard, pac choi, chard etc. Into the pot of boiling water go chunky stems and leaves washed, but barely trimmed. If stems seem truly tough I either discard or toss those in a minute ahead of the leaves. Boil for three minutes and drain in a colander while heating a skillet with olive oil and a generous amount of chopped garlic that is  allowed to soften but not  brown. Dump in the greens and stir around for another three to four minutes. On occasion, I’ve  added seed free sliceed Kalamata olives, dried currants, raisins or a sprinkle of pepper sauce. Serve on a platter hot or at room temperature, sometimes surrounded by fresh lemon wedges. The volume of these greens is dramatically reduced. This double cooking method results in very tender delicious greens. There is absolutely no reason to do anything more than a slight chopping of these greens. While I’m sure leftovers would be good we’ve yet to have any.

I’d say use any of your garden greens except large amounts of carrot leaves which don’t taste good and in spite of a recent article to the contrary, the jury is still out on whether these are healthful to eat. You’ll lose a few vitamins by boiling but you will be be preparing a dish with a high nutrient profile yet low in calories.

Advertisements

One Response

  1. About carrot greens…
    Spending a lot of time out in the fields with my goats, observing their browsing, one fact has turned up. Altho goats are stereotyped as eating anything, in fact, if offered diverse browsing, they are remarkably choosy. And altho they will eat carrots, and even roots of wild carrot if dug up and rinsed, they won’t touch carrot tops. Many of the weeds they prefer are either edible, or close kin to human edibles: lambsquarters, chicory, field garlic. I find this fascinating, and speculate that it explains the digestibility of both goat meat and milk to humans.
    Anyway, if carrot tops aren’t good enough for goats, that’s enough for me.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: