Greens — Bored With Traditional Ways to Cook Them?

Hello, Hello,

Someone who wanted to kick cooked greens up a notch asked me if I had any recipes that go outside the box — and while I haven’t tried this one yet, somehow it keeps whispering my name. I’m going to put it out there because it sounds so tasty — and who knows, perhaps a way to get people who make faces at the mere mention of collards to unknowingly eat some and actually LIKE them!! I’m also guessing that you can make this recipe with a mix of greens, rather than just collards.

Southern Spanakopita

1/4 cp. extra-virgin olive oil 1/4 cp. chopped fresh cilantro (you could probably use parsley) 2 tsp. salt, 1 tsp. pepper

2 Vidalia onions, chopped 2-1/2 cps. chicken broth 1/2 cp. butter, melted

4 cps. washed, cut collard greens 8 oz. small curd cottage cheese 4 lg. eggs, lightly beaten

8 oz. goat cheese 1 cp. shredded Monterey Jack cheese 16 oz. pck. phyllo sheets

In a large Dutch oven, heat olive oil over medium heat. Add onions; cook, stirring often, until tender, appx. 8 minutes. Add greens and cilantro; cook, stirring often, until wilted. Add chicken broth, salt and pepper. Cover and cook until greens are tender and liquid has evaporated, approximately 45 minutes.

Remove from heat; let cool slightly, drain if necessary.

In a medium bowl, combine cheeses and eggs, whisking to combine. Add cheese mixture to greens, stirring to blend together.

Preheat oven to 350. Using a pastry brush, lightly brush a 13×9 baking pan with melted butter. Remove phyllo from package. Layer approximately 10 sheets phyllo dough in the bottom of prepared pan, brushing each layer with melted butter. Add half of greens mixture. Layer another 10 sheets phyllo dough onto greens brushing each layer with melted butter. Using a sharp knife, gently score the top layer of phyllo only in 2-inch squares.

Bake until golden brown, 25-30 minutes. Let cool for one hour. Cut along score lines into 24 squares. Store, covered in refrigerator for up to 3 days.

Note: The recipe refers to layering with 1/2 of the greens mixture, so I am assuming that this must make two batches. I can’t imagine why you would not be doing a second batch.

Well, hope to see you next weekend,

“C”

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In Keeping With The Season…

the market has:

Cauliflower, $1.75/lb.

Broccoli, $1.50/lb.

Collards, $1.25/lb.

Cabbage, $2/head (appx. 4-1/2 lb. heads)

Sweet Potatoes, $.60/lb or $9/1-2 bushel

Butternut Squash, $1/lb.

Longkeeper Squash (limited amt.), $.60/lb.

Eggs, $2.20/doz.

Ciabatta bread and chili are available in limited amounts this weekend. For those of you who aren’t fond of turkey, there are some chickens in the freezer, and for those of you who ARE fond of turkey with oyster stuffing or all things “oyster”, on WEDNESDAY, there will be shucked, fresh oysters. There “might” be a turkey in the freezer as well. Most are already taken. This is the “month of weddings” in the Amish community, but they have graciously agreed to provide rolls and bread that I will be picking up Wednesday.

The market schedule for the upcoming week will be as follows:

Saturday, 10 a.m. – 4:30 p.m.

Sunday, 12:30 p.m. – 4:30 p.m.

WEDNESDAY, 3 p.m. – 6 p.m.

The market will be CLOSED until the following Monday.

I wish you all a Thanksgiving filled with an abundance of spirit and tradition.

“C”