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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Greens with Peanuts

From Judy Gorman's vegetable cookbook

.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard

.5 cup peanuts, toasted if you would like

3 tbsp oil or butter.

Steam the greens until tender.  Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.

Run the greens under cold water to stop them cooking.  When cool enough, wring out the excess water from the leaves.

Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.

Heat oil or butter in s pan, add greens until heated through, stir continuously.

Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.

Enjoy!