Wednesday, June 23, 2021

Lots and Lots of Greens

This week I had the whole farm share to myself, and there were so many greens. Spinach, mustard, collards, kale, arugula, and a braising mix which is a lot of other greens I can't identify. I was reminded recently of boorani, a Persian spinach and yogurt dish my mother used to make when we had company. Specifically, though, I've been seeing posts about boorani using greens other than spinach. Well, why not?

So I cooked up some onion and garlic with turmeric, salt and pepper, and then added all the spinach, mustard greens and braising mix. (The collards and kale are for the rabbit and I'm not sure what to do with all the arugula, it's overwhelming.) Once everything was cooked down, I stirred in plain yogurt and added coriander seed, dried lemon salt, and sumac to taste. It's a good way to get more greens in my diet. Yum!

6 comments:

  1. Arugula: Fry some bacon or pancetta, drain excess fat, add chopped garlic & red pepper flakes. Cook a bit, then add about a cup of chicken broth & let it reduce by about half. Toss with pasta and arugula, add Parm. Bang, dinner.

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  2. Use sour cream instead of yogurt in the boorani, it tastes richer and doesn't get as watery. Anyway, Dad likes it better!

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