About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Sauteed Beet Greens

Green tops from 3 beets
3 slices bacon
3 small cloves of garlic, minced
1 tablespoon pine nuts
2 tablespoons golden raisins
lemon juice and pepper to taste

Remove the stems from the beet leaves and discard. Coarsely chop the greens.

Meanwhile, crisp the bacon in a medium saute pan. Set aside the bacon to cool and crumble it. Pour off all but a tablespoon or two of the bacon fat from the pan, return the pan to the heat. Add the garlic and pine nuts to the pan and saute for a minute, don't allow the garlic to brown. Add the chopped greens and the raisins to the pan and continue to saute, stirring and tossing, until the greens are cooked to your taste - about 5 minutes for me. Squeeze a bit of lemon juice and grind some fresh black pepper over all. Add the bacon and stir it all in. Taste for salt, the bacon adds enough salt for my taste. Serve warm.

This ended up making about 3 servings.

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