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 a lot of greens to make a casserole dish of creamy greens, so what ever you have, it’s not enough. I used 1 bok choy, a big bunch of turnip leaves minus most of the stems, beet greens minus most of the stems, and a small bag of spinach greens for this one . Last night we had this with steak and brussels sprouts. Steak and creamed greens were leftover, so I used them a second day for a leftover second meal. Instead of steak, chicken would work just as well for Thanksgiving leftovers. My husband and son gobbled it up both days.
- ½ cup olive oil
- 1 whole leek
- Greens – enough to fill a soup pot
- 2 oz chevre
- 2 cups milk
- all spice
- 2 tbs flour
- Pull stems off of the greens.
- For Bok Choy, Swiss Chard, Kale – those with thicker stems, aside to saute with the leeks.
- In a large pot, steam the greens.
- In a Frying pan add the oil and heat.
- Slice up the onions and stems to about 2 in in length.
- Add the onions and the stems to the hot oil and let caramelize.
- When the greens are steamed, drain let cool so that you can squeeze the liquid out without burning yourself.
- After the onions and the stems are soft and caramelized, add 2 tablespoons of butter and melt.
- Add 2 tablespoons of flour and whisk.
- If it seems thin, add another tbs of flour slowly.
- Whisk in 2 ounces chevre.
- Add in slowly the two cups of milk.
- Grate nutmeg and all spice into the sauce.
- After squeezing the water out of the spinach, chop the spinach up to bite size portions.
- Stir the spinach into the pan with the sauce. If it seems too thick, add in some milk.
- Put the spinach and sauce into a casserole dish and place in oven at 350 for about ten minutes.
Sprinkling the top with parmesan cheese would be a great touch (but at 1000 mg of sodium per tsp out of our range).
The second night, I sliced up the steak into thin bite size portions – you could easily substitute turkey. I used the leftover greens, but added more sauce and put it all over some pasta, macaroni tonight, because it’s what I had. Flat noodles would go well too.
- 1 tbs butter
- 1 tbs flour
- 2 cups milk warmed
- leftover greens
- leftover meat
- In a saute pan, melt the butter, then add the flour and stir well. Add in the milk and warm.
- Slice the meat into 2 in by 1 inch by 1 in slices. Add the creamed greens and the meat. Warm through, let thicken and if it is too thick add milk until it is the right consistency to pour over pasta.
- Cook pasta according to directions, drain.
- Place pasta in a Serving dish, pour the creamy greens mixture over top and serve.
Sprinkle parmesan or toasted pine nuts over top right before serving.
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 egg to seep into the spinach as it cooked. I sprinkled some cheddar cheese with tomatoes over top of the egg whites.
The photo doesn’t do it justice, I placed bacon the around the eggs as a way to keep it warm while the eggs finished cooking and also, so it looked nice when I brought it to the table. For the last minute (after the photo was taken), I placed the lid on top while my son set the table so that it the egg white would firm up a little more. The yolks were still runny and tasty, soaking into the spinach mixture. We usually have two eggs a piece, but I put in an extra since it was the last in the container. My husband thought about feeding it to the dog, who is also a lover of eggs but he didn’t because it was too good for her.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 and stirred it around a little. That’s it. Garlicky potatoes – yummy, yummy.
- 3 red potatoes – cut into chunks about 2 inches by 3 or 4 inches and boiled until just soft
- 1 whole shallot peeled and large diced
- 3 cloves of garlic peeled and smashed
- 3 cups of fresh spinach (not packed)
- 3 tbs of garlic olive oil
- 2 tbs of butter
Pour about 3 tbs olive oil into a saute pan. Heat up and when it is hot enough, saute the shallots and garlic lightly. Drain almost soft potatoes. Add to pan with shallots and garlic and using a potato smasher or bottom of a slotted spoon, rough smash the potatoes. With a large spoon, toss the potatoes with the spinach while the spinach wilts. Throw in the butter, the salt, pepper and chopped herbs and give it a nice mix heating it up. Drizzle top with a little more garlic oil and serve.