|Yellow Plastic "Lame"|
After harvesting all my beets on Sunday I had a lot of beet greens with which to contend. I never like to waste them, but blanching and freezing them all can be tedious and sometimes I don't feel I can even use them all before the next season. So Monday I found a way to use a lot (like a pound) of them very quickly. I served this with vegetable crudites and my freshly baked bread as a sort of "nosh plate" dinner, which we occasionally do--it makes for a nice communal meal. I used golden beet greens which imparted a beautiful yellow cast to the dish--almost looked like I'd added curry, or at least turmeric. And I didn't have bacon on hand though I had a container of bacon fat--a staple in the back of our fridge, it can always be found snuggled up next to the everlasting container of hog casings (sausage-making season is upon us.)
Creamy Beet Green Dip
Makes 12-14 1/4-cup servings
I adapted this recipe from one that called for collard greens. You could really use any leafy greens from spinach to kale.
2 slices bacon (can sub./add finely diced, skinned bratwurst)
Bacon fat (if not using bacon)
1 small onion, chopped (about 1 c.)
1 medium red bell pepper, seeded and chopped (3/4 c.)
1 lb. fresh beet greens/other greens, washed, stems removed, chopped in a food processor (or by hand)
3 cloves garlic, minced
1 8-oz. pkg. cream cheese, cubed and softened (can sub. 1/2 the amount with plain whole milk yogurt)
2 oz. shredded cheese (about 1/2 c.)--Monterey Jack, cheddar, gouda, etc.
1/2 c. sour cream
1/2 t. Cajun seasoning (optional)--if you don't use this, add 1/4 t. salt
Breadsticks, vegetable crudites, fresh bread, crostini for dipping
Preheat oven to 350 degrees. In a 12-inch skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but 2 t. bacon drippings from skillet. Add onion and peppers to skillet. Cook 5 min. over medium heat or until vegetables are just tender, stirring occasionally. Add greens and garlic; cover and cook 10 min. or until tender, stirring occasionally. Remove from heat. Add cream cheese, shredded cheese, sour cream, and Cajun seasoning (or salt) to greens mixture, stirring until combined. Crumble bacon and add to greens mixture (or add bratwurst, if subbing.) Spread mixture in a 1 1/2-qt. casserole dish or 9-inch pie plate. Bake, uncovered, 10 min. or until warmed through. Serve with vegetable dippers or bread(sticks).
|Vintage Martin-family fabrics|
This weekend my mom will be in town as Ben heads out for the annual "Fall Classic," dudes canoe trip on the Wisconsin River. Maybe Grammy can help me persuade Vera that being a gnome for a night is a fun idea. We'll let you know how it goes.