solstice

Its been a while since my first post but I do intend to keep this up. It became clear to me when one of my favorite customers/ foodies commented that he had pretty much stopped thinking about salads and fruit in his kitchen (barring the recent arrival of magnificent pears) that fall has arrived Then I ate fresh pomegranate a few days later. The peaches I tasted every morning went from Job perk to "I'm not selling that thing, kindly remove whatever it is from my sight." Like my friend; my thoughts began to change. I have begun to plan for Poached quince and it's lovely aroma warming up my kitchen on a cold night. Soon, the annual delegation of Thanksgiving duties will arrive from friends and family. Pumpkin pie, winter squash, yams, potatoes, stews, etc. It's all starting to arrive. We still have corn and I am still barbecuing often so my summer loves are not gone yet but I feel the chill in the air at night. Here is an old recipe for greens that I make when its cold.

Greens/Potlika
I use a crock pot for this but you could use a large heavy bottomed pot for sure, I quickly also quickly saute some of the ingredients before adding them to the pot.
you will need :
As many dark leaky greens as you can get in the pot such as, kale, collards, chard, I will pretty use any of the sturdy greens.
1 yellow onion (diced)
Garlic to taste (a little larger then minced)
a few slices of prosciutto (diced
about 2 tablespoons of butter/ I will add a little Olive oil to stop the butter at brown
I quart stock ( I use chicken, but veg or beef would work fine)
1 quart Water( or enough to cover greens)

wash and chop all greens, removing them from the stalks
1. Brown butter in saute pan, add the oil, onion and prosciutto
wait until onions are trans add the garlic toss briefly and remove from heat. It only takes a few minutes and will really add a lot of flavor
2. Add this mixture to the crock pot ( set to High), add greens, chicken stock, and water stir it up.
3. put the lid on, all done! Except for the waiting game.

Check in about 45 minutes, then you can adjust it to low and keep it going for hours. I have left it all night and it was great. 2-3 hours seems to be about prime. The Greens are done when they are tender. But the true nutrition is in that broth. I just ladle it right into a mug and drink it like tea. It is so warming and great for people who are scared of these greens bitter flavors, they won't believe it!
If you are really industrious while the greens are cooking you can make bread ( out of this world combo) but that is a recipe for another day.
In Hopes and Thanks, enjoy! jp