Currently viewing the tag: "greens"
One of the things I’ve learned over the years is that this profession really rewards those who are able to think and plan well in advance. Strawberries are a good example of this.This is a dish I eat for breakfast from left-overs, or as dinner if I am alone and want something simple and satisfying as a “comfort food”. The main parts are the winter squash, onions, and greens, but feel free to add mushrooms, tomatoes, beets, or apple. Eggs poached or fried either way, as long as the yolks is soft and can run into the ingredients as a sauce. I douse them with plenty of something spicy and vinegary.
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From Chef Susan Pasko
This recipe is just one version of my master method for One-Pot Easy-Peasy Market Box Veggies. The principles are always the same…. Start with onions and garlic cooked slowly in butter or oil. Always give the onions a fifteen minute head start, (during which you can prep the other veg, or sit down with a cup of tea or glass of wine!) Then add the hard vegetables, cook 15 minutes more, then the quick-cooking vegetables for 10 minutes, then the leaves which will wilt pretty quickly in most cases. Adjust cooking times by tasting the veggies along the way…. These kind of recipes are guidelines, not rules.
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Frequently, when a chef hears “greens”, the next thing they think is “Get some bacon, ham, or other pork…” They just go together like peanut butter and jelly. This stock is for those occasions. It carries the pork flavor without taking up time to cook the bacon or ham first, and is a lighter flavor and there is little fat to deal with. This is a “basic” version infused with the sweet smoky flavor of ham. (See Ham Stock 2 for a Chinese/Asian boost to make it ideal for things like braising mei quin or using in noodle dishes and soups.) This recipe makes 1 quart, which is more than most dishes call for, but this freezes well.
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