[54] Greek-Style Cooked Greens

Cover of How to Cook Everything Vegetarian, by Mark Bittman

For the record, we had this as a side dish to the “beer-glazed beans.”:http://metacookbook.com/archives/101-51-Beer-Glazed-Black-Beans-with-Bacon-and-Tomatoes!.html It’s just that it took me awhile to remember what the side dish/recipe was.

In addition, we very much did not have the 1 – 2 lbs of greens the recipe called for. However, I was not about to let THAT stop me. I’ve been struggling for most of our CSA to figure out how to properly store turnip greens for eating, and I’d found this recipe one week when I thought I had managed it. I was wrong that week, but it meant this was up my sleeve when I did finally get it right.

I really have never had collards or turnip greens or anything like that before this CSA.Continue reading →

[53] Port-Braised Cipollini Onions

Cover of Simply Organic, by Jesse Ziff Cool

Bill is actually the person who introduced me to this UFO-shaped onion. We were shopping at “Green City Market”:http://www.chicagogreencitymarket.org/ this past winter, and saw some at the “Nichols Family Farm”:http://www.nicholsfarm.com/ booth. Bill was incredibly enthusiastic about cooking some of these guys up. So, many months later, it’s only appropriate that we make a delicious recipe based on these for his birthday.

I will say that the one of the guys at the booth, upon selling me these onions, made a bit of a snerking laugh and said, “Enjoy peeling those.” He’s right. Cipollinis are delicious, but a total pain to peel.

h2. Ingredients

1 c ruby port
1 tbsp fresh thyme, chopped

1 c vegetable or chicken broth (We used chicken, since we have gobs of it in the freezer.)… Continue reading →