Bird in Hand Farm

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Friday, July 16, 2010

Utica Greens

We get lots of greens in the CSA box.  They are supposed to be so good for you, blah, blah blah.  Most of what I have found to do with them involves soups.  It's 87 degrees.  No soup for me!  

One of the wonderful things about living in upstate NY is the regional food.  Utica Greens is a great example.  Lots of restaurants serve them, and they all make them a little differently.  The cool thing is that they can be made with escarole, chard, or kale.  This is the recipe that the Farmer used tonight as a jumping off point.  Below is what we actually made:

"West of Utica" Greens
2 cups chopped escarole
1 bunch chopped kale
2 T minced garlic 
1 package Steak-ums
2 tbs olive oil 
1/2 cup chicken broth 
1/3 cup bread crumbs
2/3 cup grated cheese

Wash and drain greens thoroughly and coarsely chop.   Heat oil in a saucepan. When hot, brown the Steak-ums and garlic.  Add greens. When greens start to wilt, add broth and simmer covered. When tender, fold in cheese and breadcrumbs, reserving one tablespoon of crumbs. Remove from heat.
After plating, sprinkle dish with remaining breadcrumbs. Salt and pepper to taste. 

It was good.

So, what's the deal with that first picture?  That's desert.  Homemade Chocolate Chip Ice Cream Cookie Sandwiches.  As Dan'z Cookies says, "Life is precarious.  Eat desert first."

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