Earlier I mentioned the snap peas were coming in. Oh boy howdy. I'll be eating sides for free for a couple weeks at least. Wonder how well they freeze?
Yes, in fact, the greens are delicious. I had some in the first week of my CSA this year, though I think those were Austrian field peas, one of the CSA's cover crops. Here's how I cooked 'em:
Mince maybe three cloves of garlic, sautee in a couple of tablespoons of extra virgin olive oil in a hot cast iron frying pan until just begining to brown
Wash 6-8 oz. pea greens, remove hard nasty bits of stem, chop in bite-sized pieces, and add to just-browned garlic and oil.
Some of the water from washing the greens will still be clinging to them, but add a bit more so there are a couple of tablespoons of water in the bottom of the pan. You can use chicken or vegetable stock instead of water if you have some handy. Everything should be sizzling like mad at this point, because your heat is pretty high (sauteeing temp.). Cover the pan and let the greens cook for a few minutes, until they begin to get soft and they've shrunk some. Stir occassionally to make sure they're getting cooked evenly. When the greens are just shy of being perfectly tender, turn off the heat and let them sit, covered, for 2-5 minutes. Salt, pepper, and enjoy!
Yes, in fact, the greens are delicious. I had some in the first week of my CSA this year, though I think those were Austrian field peas, one of the CSA's cover crops. Here's how I cooked 'em:
ReplyDeleteMince maybe three cloves of garlic, sautee in a couple of tablespoons of extra virgin olive oil in a hot cast iron frying pan until just begining to brown
Wash 6-8 oz. pea greens, remove hard nasty bits of stem, chop in bite-sized pieces, and add to just-browned garlic and oil.
Some of the water from washing the greens will still be clinging to them, but add a bit more so there are a couple of tablespoons of water in the bottom of the pan. You can use chicken or vegetable stock instead of water if you have some handy. Everything should be sizzling like mad at this point, because your heat is pretty high (sauteeing temp.). Cover the pan and let the greens cook for a few minutes, until they begin to get soft and they've shrunk some. Stir occassionally to make sure they're getting cooked evenly. When the greens are just shy of being perfectly tender, turn off the heat and let them sit, covered, for 2-5 minutes. Salt, pepper, and enjoy!
xox ejd
Thanks! I'll have to try that on Sunday, especially if there's new garlic at the farmers market. Yum.
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