Cascading Kitchen Notes
In the early weeks of the summer CSA Western Washington grows a lot of greens. Wildly nutritious greens of which we need to take FULL advantage. This sauce will use a LOT of greens in a hurry and allow you to keep all that goodness in a jar in the fridge in a sauce with a lot of uses. You'll be wanting the Greens Season to keep going.
This is a great method for using up a ton of greens before you lose them to the compost pile and then storing the sauce in the fridge for use throughout the week.
Sauté in ½ cup olive oil:
- 1 large onion –diced
- 2-3 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
- pinch hot red pepper flakes (just a slight warming, but not actually hot)
- 1 cup chopped mushrooms (optional)
Cook until the onions smell sweet…about 10-15 min.
When they're done cooking, pour the onions into a food processor.
While the onions sauté:
- Start a large pot of water to boil. Once it boils add enough salt so the water tastes like the ocean.
- Wash, stem and chop 2-3 bunches of greens (kale, chard, collards, mixed Asian greens, arugula…you get the idea)
- Once the water is boiling add all of the greens.
- Cook 5 min. NO LONGER than 5 min.
- Use tongs to remove the greens into the food processor which already holds the sautéed onions and seasonings. A fair amount of the water will come along and that’s just fine.
- Process the greens into a fine puree.
If you’re going to store the green sauce for another day, cool and place in a glass jar.
- Over pasta,
- steamed potatoes,
- as a topping on scrambled eggs,
- on toast with goat cheese…..