End of Summer - Roselle and Malabar Spinach
Wild Geese

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.


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Sounds great...need to find some greens. The calomondin marmalade recipe reminded me of you eating those incredibly sour kumquats when we were kids. I never could handle sour like you....


I think those were actually calomondins - which explains my adult fascination with them. I think there's enough sugar in the marmalade recipe that would make them palatable for you [but they still have that nice little bite I like :)].

Lynette L. Walther

Kelli, just stumbled across your delightful blog this morning while searching for something to do with our calamondins. (We've usually just used them as a garnish) Marmalade it will be. I too am in North Florida, and many of your observations speak to my own ideas and practices. Keep up the good work!

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