I’ve fallen in love with cooked greens — thank goodness I put so many of them up last summer. But I am running into leftover issues — I made beet greens for dinner with Bill and Maryanne and Jim last week, and had a bunch left over. They’d already been cooked just about to death, so I didn’t want to eat them the way they were again, so I made a sort of crustless quiche with them. I beat three eggs with about a cup of cream and a nice grating of nutmeg, then put the lefotver greens in my gorgeous Emile Henry pie plate and poured the custard over. A grating of gruyere on top, into a 350 degree oven for about half an hour, and there was a beautiful yellow and green dish, spicy greens on the bottom, lovely custard on top. Yum.
I’m really excited about growing more greens next year — broccoli rabe (which I love and which is impossible to find up here), two kinds of chard, two kinds of kale, two kinds of beets (as much for the greens as the roots), an assortment of Italian chicories. I’m not a big salad eater, but I’ve become absolutely addicted to greens, which considering how good they are for one, especially someone a little stressed out, is a comfort. All that iron and potassium and just dark green-ness.