We've spent most of our lives being told to "eat your vegetables" and now that we are, we're being told to "eat your green vegetables". For years and years I tried to act as though I liked greens (spinach, turnip, chard, kale, mustard) in the cooked stage, but it was all an act. Having been raised on canned food both at school and at home, greens were just a slimy mass that required vinegar poured on them to make them palatable enough (huh?) to go down.
In my opinion, anything that requires vinegar in order to make it palatable shouldn't be eaten anyway. Enter fresh greens.......
Although I'm still struggling with the texture of a bowl of cooked, steamed sauteed or otherwise heated up greens, it is definitely getting better. I actually lightly steamed/cooked some fresh kale in beef broth a couple of months ago and it was DELICIOUS! I since haven't been able to duplicate the event.
The menu for supper was all lined out the other night, but something green was absent from the list, so I ventured into the garden, picked a small bunch of Swiss Chard, medium sized leaves, and headed back to the kitchen.
Here's the recipe:
9-10 leaves of Swiss Chard, medium size (about 2 cups cut into thin shreds)
2 small sweet potatoes (about 1-1/2 cups grated)
1 Tablespoon oil
1 Tablespoon or so of flour
a couple of teaspoons of honey
salt and pepper to taste
Put the oil in a large nonstick skillet and turn on medium heat. Mix the grated sweet potato and shredded chard in a bowl and add the egg and flour, honey and salt and pepper. Mix thoroughly. Drop by big spoonfuls onto the pan (oil should sizzle when mixture is added) and mash out into fritters about 4" in diameter. Let them cook on one side until browning and crispy then flip over and finish cooking on the other side. Drain on paper towels and enjoy hot! Actually, when I cleaned up the pan most of the oil was still in there.
Yet another yummy way to enjoy those all nutritious green veggies!