Sorta Summer VacationPosted: July 19, 2011
We are kind of on a summer vacation from the blog. Our garden is actually providing us with a ton of vegetables (chard! kale! garlic! scapes! tomatoes! herbs! collards! lettuce! beets!) and it’s really been too hot to cook. Since the thought of just having posts read “salad and sandwich for dinner – too hot to cook” seemed a bit dull, we have decided to post when we make awesome things.
Like this “Greens Spread” (it may not look amazing, but it is). Based on a friend’s recommendation of a 101 Cookbooks recipe, which I couldn’t find, I just thought to wing it. We had a large bag of collards, about 1 cup beet greens, a handful of parsley, some basil and a lovely bulb of garlic from the garden. I cleaned and steamed all of the greens with about 4 cloves of garlic in a steamer. I then pureed the greens with one cup cooked chickpeas (cooked in the pressure cooker earlier in the week), some breadcrumbs, salt, olive oil, pepper and lemon juice until the consistency was nice and thick. Boom, a huge serving of vegetables in one pint jar.