oldcoot
Senior Cook
Last fall I did something stupid. I'm quite good at that, you know!
In my vegetable garden, I foolishly allowed a beet and a chard plant to remain. As is their wont, both went to seed. So I have a plethora of beet and c\Swiss Chard plants all over the place: in the lawn, the berry patch, wherever!
And, therefore, something of a surplus of greens.
If you haven't tried 'em, be assured that beet greens, steamed, are quite delicious and different. As is chard, for that matter. Which brings me to the reason for this post: my BW prepared them differently tonight - with great success.
She fried both bacon AND pork sausage, then "wilted" the greens in that skillet, stirring well to cover all with the fat, then covering the skillet to complete the process in a coouple of minutes. The addition of the pork sausage gave a pleasant and novel flavor to the dish. Recommend you try it.
In my vegetable garden, I foolishly allowed a beet and a chard plant to remain. As is their wont, both went to seed. So I have a plethora of beet and c\Swiss Chard plants all over the place: in the lawn, the berry patch, wherever!
And, therefore, something of a surplus of greens.
If you haven't tried 'em, be assured that beet greens, steamed, are quite delicious and different. As is chard, for that matter. Which brings me to the reason for this post: my BW prepared them differently tonight - with great success.
She fried both bacon AND pork sausage, then "wilted" the greens in that skillet, stirring well to cover all with the fat, then covering the skillet to complete the process in a coouple of minutes. The addition of the pork sausage gave a pleasant and novel flavor to the dish. Recommend you try it.
