One of my favorite ways to prepare greens during these warm months is on the grill. The smokiness from the fire is a flavor you can’t get when the skillet is on your range top. After you have finished cooking your meats on the grill remove it entirely so you can get at the coals. Take a cast iron skillet and put it right on top of your coals which should still have plenty of heat to cook up some greens.
Let the skillet get nice and hot then throw in some smoked bacon. Let that cook awhile and get nice and crispy before adding any greens. As for the greens themselves and what you should use you really can’t go wrong. I happened to have a lot of leftover kale and mustards from our spring garden this year so I took what was left and put it in the pan.
You’ll want to start with what seems like an obscene amount of greens because as they cook they will reduce in size. Start by filling the pan up and continually stirring until the cook down a bit and then repeat. You will probably looks a few pieces to the fire during the cooking process but consider it a small sacrifice for some of the best greens you will ever eat.
Filed under: Saturday Projects | Tags: kale, raised vegetable beds, spring garden, vegetable garden
Continuing the preparations for the spring’s vegetable garden beds, this weekend we cleaned out what was left of last years fall garden and prepped the soil for new growth.
The raised beds we built last fall held up very well over the winter and the soil was still in great shape. However the lettuces and greens we grew in the fall had grown pretty unruly and at this point mostly to bitter to eat.
The only thing worth salvaging was the kale the rest of the roughage went straight to the compost. The onions and garlic which established themselves well during the winter months will stay in the ground til at least June when they should be ready to harvest. Now the question is, what should we plant?