Yesterday, we went to the farmers' market and greens were everywhere. As the autumn weather gets cooler, they are coming in like crazy. Today's mess o'greens is a mix of turnip, mustard, and a little bit of young kale. To prepare, boil them in salted water for far too long until they are very soft. For seasoning, I like a bit of toasted sesame oil, ume plum vinegar, and maybe 2 drops of liquid smoke. This may sound untraditional, but the end result tastes just right, with no ham hock involved.
Monday, October 17, 2011
Vegan MoFo Day 17: Tis the Season for Greens
Yesterday, we went to the farmers' market and greens were everywhere. As the autumn weather gets cooler, they are coming in like crazy. Today's mess o'greens is a mix of turnip, mustard, and a little bit of young kale. To prepare, boil them in salted water for far too long until they are very soft. For seasoning, I like a bit of toasted sesame oil, ume plum vinegar, and maybe 2 drops of liquid smoke. This may sound untraditional, but the end result tastes just right, with no ham hock involved.
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5 comments:
joanna has a good greens recipe in yellow rose recipes if you have it. I think it is liquid smoke and other stuff but I tested that back in the day and they were mighty good. I am a greens fan.
I do have YRR and will check it out. I stole the sesame oil / ume vinegar combo from Gabrielle Mittelstaedt, who used to be the chef at the now closed Peaceful Planet restaurant here in Nashville. You would think this would result in an Asian flavor, but not at all - very authentic.
And do you drink the pot likker?
celyn, not usually, but I do like it with cornbread - kind of like a soup.
I love this time of year! I'm in the mood for some collards.
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