Veggies, veggies, veggies...I love veggies and finding new and exciting ways to enjoy them. Today's post is about Bon Appetit's Basically addition of Green Gumbo.Y'all this recipe is absolutely delicious! Shout out to my friend Meagan for bringing it to my attention. Making a warm, yummy, indulgent pot of greens can not get any easier. But first let's talk about prep. I have recently joined a co-op share vegetable delivery service. Moonbow Farms delivers fresh vegetables and sometimes extra goodies like fresh made bread, locally sourced honey, and or locally roasted coffee to my doorstep. It is awesome. We have enjoyed getting yummy farm to table food items each week during this quarantine time. You don't get to choose your veggies, but for us that's no big deal. If I don't know how to cook it, I research and find a new dish. Honestly, that's part of the fun for me.If you want more details comment below and I will send them your way. So, back to prep, when the veggies arrive I give them a soak in a water bath (they are straight out of the ground so dirt is to be expected). Once they have soaked for about 15 minutes or so I remove them and place them on cookie sheets lined with dish towels. The towels help soak up the extra water. If I have any sturdy veggies like carrots, I give them a quick scrub down with my food brush. Then they go to the lined baking sheet as well. After all the veggies have drained of excess water I begin the storing process. Each veggie gets patted dry (as much as possible) and wrapped in paper towels and gently placed in a labeled ziplock bag. I make sure to remove all the air before closing the bag and storing it in the produce
drawer of my refrigerator. I recently purchased a salad spinner (it arrives in two days), I am hopeful that this will speed up the process next time I prep veggies. Nonetheless, this is an important step in keeping your produce fresh for the longest time possible. Now...to my favorite part, the food of course! Bon Appetit's Amiel Stanek has a wonderful recipe on how to use whatever greens you have available to you. I am including a link to the recipe be sure to check it out.
Here is my run down:
Saute bacon in a large pot. Cut up a pepper of your choice. I used a yellow bell pepper, because it is what I had available. Cut up some green onions (just the white parts for now) and throw all of it in the pot with the bacon fat. Once, you can smell everything coming together, throw in some crushed garlic. I love garlic....like I might have a problem, but that's a post for another day. Toss in as much garlic as you like, I used about 4/5 cloves. While all of that is coming together, prepare your greens. My favorite thing about this recipe is that you can use whatever greens you have in your fridge. I used forellenschluss lettuce, kale, swiss chard, collard greens, and carrot tops! I went to town tearing up greens to add to the pot. You need about 10 cups of torn greens. Add the greens to the pot, cover with water or broth (I used vegetable broth) and bring to a boil. Once at boil, cover, turn down to simmer. The recipe says to season it well, but leaves the choice up to you. I specifically used paprika, garlic powder, black pepper, salt, and red pepper flakes.After about 25 mins open it up and throw in a dash of apple cider vinegar. Let it cook for another 5/10 mins or so. Trust your instincts and taste as you go and adjust here and there. Once it is tender, but not mushy, you are golden. I served this over white rice with hot sauce and fried pork chops, however it is honestly a meal in itself.
This recipe will definitely find its way into our rotation. I hope that you find time to try this recipe. Read the post from Bon Appetit for specific details. I am just a novice cook trying new recipes, making them my own, and having a blast. Remember peeps falling in love with life can be as simple as a pot of delish greens.
Peace, Love, and Gumbo.
-BallinwiththeBergs
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