Summer Time Greens

Jack LaLane with my self Matthew Riley.  Flexing for his 93rd Birthday at Matthew's at the Airport !!!
Jack LaLane for his 93 Birthday at My restaurant Matthew’s at the Airport. The next day to New York for the talk shows. Says these are some of the “Super Foods”

Summer Time Greens

Most farmers markets have the garlic shoots and green leafy vegetables.
Such as Swiss Chard, Mustard Greens, Kale and so on. Here is what to do with them.
I might have a few hot and cold ideas.

It is Summer Time, if you are Vegetarian simply substitute the Bacon with Coconut oil

1/2 # Bacon

1 med. Onion cut Julienne ( if from farmers market cut some of the green with it as well )

4 cloves of Garlic minced

3 Garlic shoots split and cut 1-2″ long

1-1/2 # of What ever your mix of greens is, rinse them well and let drain, some of them may need toweling.

I layer them and roll them up and cut across about 1/8″-1/4″ thick.

1/3 c. Chicken stock or Vegetable stock. Find the Chicken stock here https://homeontherange.blog/home-on-the-range-2/

Find the Vegetable stock here https://homeontherange.blog/home-on-the-range/

Salt and Pepper to taste

a pinch of Nutmeg

In a large skillet render the Bacon on mid. heat. add the Onion and saute about 1 minute.

Add the minced Garlic and let expand, that is you can smell the Garlic.

Next the garlic shoots toss a couple of times and add the assorted greens.

Toss the Greens together until thoroughly mixed.

Add 1/3 c. Chicken or vegetable stock. Let that steam for a minute and mix.

Season with Salt, Pepper and Nutmeg.

I do like to add different herbs that are growing in the garden that changes it up and adds different flavors.

Turmeric and different spices like curry as well as Peppers of different flavor and heat profiles.

As Jack LaLane would say these are the Super Foods and Spices.

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Published by

Matthew Riley

I started working in restaurants when I was 12 years old. Graduated from the Culinary Institute of America when I was 19. Have been working in hotels and restaurants until I finally opened my own in Paso Robles at the airport. Matthew's at the Airport, the pilots voted my restaurant the best in the country at an airport, 7 years in a row !!! While in Paso Robles I was a Professor of Culinary Arts at Cuesta Collage. From there I helped open a restaurant in Ferndale Farmhouse on Main. It had a 5 star rating on Tripadviser.com . We were asked to make a 30 minute cooking show for P.B.S. called North Coast Cuisine. They liked it so much that they aired it again for their pledge drive. I feel it is time to share some of my knowledge with you. I take the approach that food is nutrition and should be prepared utilizing raw ingredients when ever it is possible. Taking care with the presentation that brings the wow factor. The flavors to dazzle the taste buds. Color and textures to delight the senesces. I want to show photos and videos to help walk you through the processes. I hope you enjoy as we grow forward with this site. Cooking is simple, fun and beautifully delicious. Cheers !!!

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