We had a nice, reasonable dinner last night instead of stuffing ourselves. I made fresh albacore in an Italian red wine sauce, whole wheat ciabatta with sage and cheese, and Dad’s beautiful collards.
I used a Greek recipe for the greens which involved sautéeing garlic in olive oil; adding the greens and a half cup of Kalamata olives and simmering until tender; and dressing them before serving with the juice of half a lemon. I ended up cooking them about 45 minutes—they were tender sooner, but I was aiming for that wonderful sweetness that long cooking brings to collards.
For dessert we had a little bowl of fresh blackberries and a piece of dark chocolate.
I used a Greek recipe for the greens which involved sautéeing garlic in olive oil; adding the greens and a half cup of Kalamata olives and simmering until tender; and dressing them before serving with the juice of half a lemon. I ended up cooking them about 45 minutes—they were tender sooner, but I was aiming for that wonderful sweetness that long cooking brings to collards.
For dessert we had a little bowl of fresh blackberries and a piece of dark chocolate.
Of course, this “simple” dinner required that someone lovingly plant the collards and cover them every night to keep them from freezing, and to pick and wash them; someone going to the market for fresh fish and berries; and someone being there to tend the bread intermittently throughout the afternoon. It’s great entertainment, though.
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