Lifestyle

Turn any green, any bean, any pasta into dinner

When I’ve got a pile of greens in front of me, like spinach, escarole, or arugula, I don’t usually think of low-and-slow cooking. Most often, I quickly wilt my greens over high heat with some oil and garlic, or massage them with vinaigrette for a salad. Even the so-called hearty greens, like collards and kale, I’ll eat raw and crunchy.

But it’s getting chilly, and I’m craving foods that feel warm and rich, and I just can’t get that cozy feeling from a salad. So I’m flipping the script — simmering the greens low and slow, just like you do for Southern-style collards with ham hocks, or the Egyptian long-simmered Jew’s mallow soup, molokhia.

Source:

theweek.com

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Please disable your ad blocker

We know you are here for the stories. Not the ads. But we need the ads to keep the lights on. So please whitelist Buzzon.live.