Fresh Greens...thicken?

[Steve Petrone]

Got a pot of fresh mixed greens on...do you ever thicken the juice?

Greens
bacon
garlic
onions
stock

Would potato (that would break down)make sense?

 

[K Kruger]

I don't but, yes, potato makes sense. I sometimes reduce the liquor, depending on the greens and the other ingredients.

 

[Ray Crick]

Steve,

I know this is not what Kevin would do, but I sometimes add a can of undrained cannelloni beans to the greens - makes a different dish and thickens the juice a bit.

Ray

 

[K Kruger]

Actually I would, using dried beans I cooked and flavored, but canned would certainly work. I tend to think of this (and do this) more when I'm thinking along the lines of 'beans with greens' rather than 'greens with beans', which occurs most often when I'm working with chard or escarole.

 

[Ray Crick]

Kevin,
That's exactly what I did last night as a side - escarole with beans. Wilted the escarole in a bit of oil with minced garlic and a few hot pepper flakes.

Ray

 

[K Kruger]

Excellent with cranberry beans too. And several others, really. I'm a fan of the beans from Rancho Gordo.

 

[Steve Petrone]

Been busy trimming hedges...I did 'reduce the liquor'. Fresh greens are work...the washing and all but worth it.

Ray, greens and beans...hmmmm sounds pretty good to me. If one took a bowl of brown rice and added a ladle or two of greens and beans, we might have a one bowl dinner! Probably one that would work ok in the cholesterol dept. too, executed properly.