Sunday, June 2, 2013
Yesterday was the first day of our local farmers' market. I'll confess, I had been looking forward to it since the last day of last year's farmers' market. It was so nice to see familiar faces manning the stands, hear people welcoming one another back, and be in a crowd of people equally as excited as I. I also officially marked the special point of just using the last of the frozen fruit from last year in a pie the week before and buying more produce to prep and freeze for the next winter (rhubarb).
I picked up bunches of vegetables that I had not put on my list, including beets, turnips, and baby kohlrabi. Their greens alone were about to overwhelm my compost container. So we washed them up and sautéed them and ate them with our grilled cheese made from farmers' market mozzarella and bread. The bounties of summer never get old.
The other thing that never gets old is my surprise at how much greens reduce when cooked. We started with a large mixing bowl overflowing with greens which gave us four healthy servings once cooked.
1 clove spring garlic, coarsely chopped
Three larges bunches of greens (we used beet, turnip, and kohlrabi), washed and large stems removed
salt and pepper
Heat a large frying pan (that has a lid) over medium low heat. Once hot, add enough olive oil to cover the bottom.
Add garlic and sauté, stirring frequently, 60 seconds.
Add greens, stir to coat with oil, adding more oil if necessary. Add 1/4 cup water and cover the pan.
Let greens steam until fully wilted, ~ 5 minutes. Stir a few times.
Remove from heat, add salt and pepper to taste. Drizzle with a thick, sweet balsamic vinegar. Stir and serve.