With all those greens we picked up this week, we thought that we’d try something new. And, it just happens that we had checked out a book from the library, In Her Kitchen, by Gabriele Galimberti, which has recipes from all over the world. Each of the recipes is from a grandmother, showing the foods she cooks for her grandchildren (the reason behind this collection of recipes is kind of cool and explained in the introduction — we won’t give it away — find the book and read it for yourself). In it, there was a recipe from Flatar Ncube of Victoria Falls, Zimbabwe, which used pumpkin leaves, and we thought we could modify it for our mustard greens.
We weren’t really sure what to expect from this recipe, as it seemed quite simple and used very few ingredients. But, we figured, why not? It’ll use up that huge bunch of mustard greens in a single meal, and it might be really good.
We think you could make this using a large bunch of any kind of greens (the proper term, at least in the southeastern United States, is a mess o’ greens). We think the baking soda is there to help remove some of the strong flavors from the greens, but we’re just guessing. For the peanut butter, we used the kind with one ingredient, peanuts. It works for us.
Procedure in detail:
Wash and chop greens. Place the greens in a sink filled with water and wash thoroughly. Use a knife to remove the tough stems, then drain in a colander. Finally, chop into pieces that are roughly 1 by 3 inches in size.
Cook greens. In a large kettle over high heat, bring the water mixed with baking soda to a boil. Add greens and cook until tender, 2 to 5 minutes, depending on the variety.
Drain. Once cooked, drain greens in a colander for a few minutes. You don’t need to let them cool.
Sauté greens. In a skillet over medium heat, combine peanut butter and a pinch of salt. Add greens and cook, stirring until heated through, about 3 minutes.
Well, we originally chose this recipe because it seemed interesting and because it came from a portion of the world where greens are a regular part of the diet. We figured that would mean we’d have a tasty dish. But, to be honest, we figured wrong. It was quite bland, tasting mainly like heated peanut butter. Both of us ate it more out of duty than taste. On top of that, it seemed to require a lot of cleanup, as the greens stuck to the kettle, the colander, and the skillet. This recipe will not be going into our standard greens rotation. One star