http://www.familycookbookproject.com/recipe/2504212/utica-greens.html
http://www.upstateramblings.com/utica-greens-recipe
http://www.foodnetwork.com/recipes/guy-fieri/turning-greens-recipe.html#!
vegan variety
http://reciperenovator.com/utica-greens-escarole-peppers-bacon/
http://ourfourforks.com/utica-greens/
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=205598
So, my challenge was to make the greens for both vegetarians and traditional tastes.
I cut the bitter stalks out of the Escarole and clipped up the rest with a scissors. Then I blanched the greens for 3 minutes.
I chopped red pepper, onion, bits of a tofu based ham like bacon, a bit of crushed red pepper, and sautéed it in coconut oil and a bit of olive oil. I added a bit of tarragon and a good amount of garlic, using this organic garlic grinder. I'd have been liked fresh garlic, but found I was out. I added a bit of turmeric and black pepper.
I hand grated a fine piece of Romano that I found at Honest Weight. I tasted a few. This was absolutely the best. For the parmesan I used flaked.
All of it got mixed together and put in a large cast iron frying pan. I added my homemade veggie juice. This batch was a little sweet because I'd boiled some banana and apple with the usual veggie scraps. I thought that would offset the bitterness of the escarole without my adding sugar.
On the side I snipped up a bunch of prociutto and fried it in olive oil. This could be added to the dishes of those who eat meat.
The whole thing went over pretty well. Key I think was the Romano and I don't have the brand name. I'll have to get it. I did not use tomato, but I might next time, a few halves of a grape tomato. Elizabeth is not eating tomato just now.
http://www.upstateramblings.com/utica-greens-recipe
http://www.foodnetwork.com/recipes/guy-fieri/turning-greens-recipe.html#!
vegan variety
http://reciperenovator.com/utica-greens-escarole-peppers-bacon/
http://ourfourforks.com/utica-greens/
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=205598
So, my challenge was to make the greens for both vegetarians and traditional tastes.
I cut the bitter stalks out of the Escarole and clipped up the rest with a scissors. Then I blanched the greens for 3 minutes.
I chopped red pepper, onion, bits of a tofu based ham like bacon, a bit of crushed red pepper, and sautéed it in coconut oil and a bit of olive oil. I added a bit of tarragon and a good amount of garlic, using this organic garlic grinder. I'd have been liked fresh garlic, but found I was out. I added a bit of turmeric and black pepper.
I hand grated a fine piece of Romano that I found at Honest Weight. I tasted a few. This was absolutely the best. For the parmesan I used flaked.
All of it got mixed together and put in a large cast iron frying pan. I added my homemade veggie juice. This batch was a little sweet because I'd boiled some banana and apple with the usual veggie scraps. I thought that would offset the bitterness of the escarole without my adding sugar.
On the side I snipped up a bunch of prociutto and fried it in olive oil. This could be added to the dishes of those who eat meat.
The whole thing went over pretty well. Key I think was the Romano and I don't have the brand name. I'll have to get it. I did not use tomato, but I might next time, a few halves of a grape tomato. Elizabeth is not eating tomato just now.
