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Sides | |
| bunches of greens (chard, kale, broccoli rabe, beet greens, sorrel) small bunch sorrel 1 cup breadcrumbs 1 medium diced onion 2 tsp melted butter 2 tsp flour 2 Tbsp soften butter 1/2 cup milk/cream salt/pepper/nutmeg to tasted | |
| Wash and stem the greens. Slice the stems fine. If you dont like stems discard and use more leaves. Bring 2 quarts of salted water to a boil and cook the stems 2 minutes. Add the leaves and cook until tender, about 3 min. Drain, cool, and squeeze out excess liquid. Coarsely chop. Toss together 1 cup fresh breadcrumbs and 2 t melted butter. Toast at 350 about 10 min until lightly brown. Saute 1 diced onion in 2T butter until soft, 5-10 min. Stir in greens and salt to taste. Saute 5 min more. Add 2 t flour, stir well and add 1/2 cup milk or cream, pepper and nutmeg. Cook 5 min more, stirring occasionally. Add milk if it gets too thick. It should be moist but not soupy. Butter a small baking dish. Add greens mixture all around and top with dots of butter. Sprinkle breadcrumbs over evenly and bake at 350 20/30 min. | |
Unrated | |
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