This recipe is a great way to use up greens – any kind of greens for your Holiday dinner. My market bag not only has greens in the form of collards, kale, chard, spinach, but there was bok choy last week and we even have greens on root vegetables – beet, turnip and radish. What to do with all of those greens. Cream them up. When we were little my grandmother made creamed spinach with the frozen spinach and mushroom soup. This is my version – using all different types of steamed greens, and leeks. As a plus I took the bok choy – the greens were steamed and the more sturdy white part was sauteed in the oil along with the leeks for extra flavor. My version uses a roux and also chevre instead of cream of mushroom soup.
My husband said he never had creamed greens or spinach, usually he had the canned spinach. I never liked canned, and frozen is okay, but nothing is as good as fresh, even if you are cooking it up. However, if you are creaming your greens, you can use frozen – stay away from canned. It’s just not nice at all.
It takes …Diana
This egg dish is fast, easy and delicious – perfect for Sunday brunch – or a breakfast for dinner meal. Sundays used to be real family time for us before the kids were out of high school. My husband and I still have breakfast together, but some days we go out to a restaurant on our way to do something else like pick up stuff for some project or another. This weekend my son was home, and he is a lover of family sit down meals. He took care of the animals while we were out of town, so I wanted to put together a meal he would really enjoy for Sunday breakfast.
I had some fresh spinach to use up as well as some local eggs, so here’s a really easy way to combine them into a tasty meal. I sauteed the spinach along with a small onion and a red pepper in a small pan drizzled with olive oil. I then cracked eggs over top and while the whites were cooking, I would use my fork to poke holes in the white causing the …Diana
Lamb Mint Sausage is my new favorite sausage. We bought it at Blues Creek Farm Meats when we were at the Lamb Cutting Class and discovered that we love it . The mint is sort of subtle, and when you throw it into an Alfredo sauce like my daughter did last week, you might not taste the mint at all. However, if you cook it on it’s own and serve it without any sauce, you can get the nice mint flavor that’s subtle, but it’s there. As a result, I don’t like to mix this sausage with other foods and serve it on the side. Tonight, to go with the sausage, I made one of my husband’s favorite sides – potatoes, though he likes potatoes almost any way you can think of to prepare it. I did a rough smash, mixed it with some garlic and shallots that were sauteed in oil, and some fresh spinach that wilted down. I threw in a couple of tablespoons of butter and some garlic olive oil …