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November 2011
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February 2012

December 2011

News flash! New greens recipe!

Broccoli raab
It took me years to figure out how to make greens as good as my mothers' and grandmothers - without the ham hock.  I finally honed a recipe that involved stir frying them in olive oil, then steaming them with a little soy sauce. As a main dish, we often use this recipe, flavored with rice vinegar and a little honey. 

However! Last week, after watching my umpteenth documentary while furiously knitting and crocheting Christmas gifts, I came upon something new, by way of "Forks Over Knives"  (a movie often recommended by my vegan-ish friends): Spicy Orange Greens

We happen to have an abundant supply of greens right now in our little parking lot garden, and I used a mix of broccoli raab (aka rapini) and curly red mustard. I've already made it twice, once with my own calomondin marmalade and once with a friend's gift of "ginger marmalicious." They tasted fresh and delicious - less dense than the olive oil sizzled ones, and the combination of ginger and citrus gave them a nice holiday ambience as well. I will be eating these for good luck on New Years Day, if not before.


1/3 cup water
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon orange marmalade
4 cups greens

Pour water, soy sauce, ginger and red pepper flakes into a skillet. Turn heat to high and saute until the ginger is fragrant, about 1 minute. Whisk in marmalade and then add chopped greens. Reduce heat to medium and using tongs, turn greens into the sauce. This will help cook the greens down; stop when your greens are bright green and have softened. Serve.