Awhile back I had the opportunity to take some unwanted plants from a farm, they were from the previous season. But with the cold weather still around I figured these greens may produce a few more times before they were completely spent. When the warmer weather comes around they bolt and I hear it can make them taste bitter. So we harvested some of the greens before that happened and cooked them up.
The exact kind of plants I collected are unknown, but all were garden food plot plants so we got to prepping them for a meal.
The only plant I am fairly certain of are the spring onions. I collected about four of them and they are all doing very well. One of them has a red base to the plant, the other spring onion plants do not have this.
I cut and collected the spring onion stalks and used a couple when sautéing.
We put the rest away in a bag, will use them for a soup or something else if they keep long enough.
One of the mystery plants I think may be kale. And I got a couple different kinds of them from the different colors and shapes I have observed.
The plant above has smaller leaves but is a darker color that the other plants that I think may be kale.
It was a little harder collecting from this plant, the leaves were quite small and grew very close to the stalk of the plant, making it hard to trim it for greens.
A side view of the plants I took cuttings from, the rosemary was not used for this recipe. It did not have any fresh growth just yet, so may need to wait longer for that plant to be ready to eat too.
We brought the cuttings of greens inside and started going through them and trimming off the stems.
This process took about ten minutes to go through them all to make sure every one I cut was preferable for eating.
Putting the greens in a pan on the stove we heated up the greens and got to cooking them. Adding in some coconut amino for flavor, also some limes had their juice squeezed into the pan.
Stirring it all around as it cooks makes sure nothing burns and all the leaves start shrinking and getting ready to eat.
Just about ready, the appearance of these greens will change once cooked. They darken somewhat and shrivel up, over time its pretty easy to tell when they are done. But the first few times cooking the greens its hard to tell when its time to take them off the fire. Luckily you cannot really under-cook leaves, unlike meat.
Spices were added such as onion powder, garlic, salt, pepper and some others to add extra flavor to the greens. Looking at the last picture id say they are done, and indeed they were and came out real tasty.
With the weather now warming up, we may get one more harvest from these greens before they all bolt. I hear it can make it bitter and not as enjoyable. But maybe adding some balsamic vinegar will help with that.
amazing condiment
ah thanks alot
You welcome
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