Posts Tagged ‘cream’


Bitter Greens!

Who else has been stumped with what to do with the BITTER GREENS in our CSA box? I admit, I had “to google it” and read this: “Bitter Greens: mixed green leaves of a variety of salad vegetables with a bitter taste, such as kale, mustard, collard, endive, chicory, or spinach.”

I was happy to get a HEADS UP email from Farmer Ray with a recipe recommendation from a fellow CSA customer.  Amy said it is a delicious dish, so I had to check it out for myelf.


1 tablespoon olive oil

1 to 2 tablespoons unsalted butter

4 medium onions, peeled and cut into 1/4-inch-thick rings

1 teaspoon sugar

4 cups chicken broth (preferably homemade) or water

Salt and freshly ground pepper

1 pound fettuccine

1 bunch bitter greens


Prep bitter greens: I washed, removed any brown, wilted leaves, and drained while I was cooking the onions.


Two bags of greens washed and ready!

Prep onions: peel and thinly slice four onions (I used yellow.) You can slice with knife; I used my Pampered Chef Easy Slicer. I love the handle that protects my fingers!


slicing onions

Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.


caramelized onions!

While onions are caramelizing, cook pasta in boiling salted water until a little underdone, and drain. I wanted to use up some pasta in my pantry, so I boiled a combination of rotini and bowtie.



When onions are caramelized and fully cooked, remove half the onions and set aside. Add broth or water to the pan and bring to a boil. I used chicken broth.


onions boiling in broth

Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.

Add cooked pasta to broth; simmer for 2 to 3 minutes.

Add greens; cook, covered, until wilted, about 1 minute.


wilting the greens

I used two packages of bitter greens, and they cooked down to almost nothing, so don’t be afraid to push them down into the pasta and broth.

The recipe calls for an additional tablespoon of butter, if desired. Amy suggested cream, so that’s what I did.

Divide among 4 shallow bowls, garnish with reserved onions.


Bitter Greens with pasta and caramelized onions

This is a surprisingly tasty dish! The sweetness of the caramelized onions balances out the “bitterness” of the greens, and the cream adds a nice richness to the broth.

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Cream of Cauliflower Soup

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I have been eagerly waiting for the cauliflower this fall because I wanted to try a Cauliflower Soup. This is another in a long line of vegetable dishes I would never have ordered on a menu, but I’m so grateful my husband did! John ordered this soup from Besso’s a year ago and we were both immediately in love. Besso’s has moved to downtown Jackson now, and we don’t get to eat there often (although you should if you can!), but I’m happy to say we’re still enjoying cauliflower soup.

I modified this recipe from Julia Child’s Mastering the Art of  French Cooking to work with the size of cauliflower I have (a head about 5″) . It’s very simple, but very wonderful.

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  • 4 TBSP butter
  • 1/2 onion diced
  • 1.5 TBSP flour
  • 4 cups liquid (water or milk)
  • 1.5 tsp salt
  • pinch pepper
  • 1 – 5″ head of cauliflower broken into florets

In a soup pot, saute the onion in 2 TBSP butter until tender, about 8 minutes. Stir the flour into the butter and continue stirring as you add the liquid. I used 2 cups water and 2 cups milk, although I imagine it would be very rich with all milk. Add salt and pepper and keep warm.

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Meanwhile boil water in a separate pot. When boiling, add the florets and boil for 2 minutes. Drain the water and add transfer the cauliflower to the soup base. Simmer for 15 minutes.


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Puree the soup either by pouring it into a blender in batches, or by using a hand blender. Once smooth, add 1/2 cup cream. Julia Child finishes off the soup by stirring in another 2 TBSP of softene

d butter which she calls “butter enrichment.” I went easy on the butter here, but you certainly don’t have to.

Serve hot with toast or sandwiches. Or espresso!


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