Cheap Stock Pot

Collard greens have long been a favorite of many Southerners. But because so many recipes include cabbage ham hocks or other meats, which contain much fat, the nutritional value of this vegetable is often overlooked. Collards are a healthy source of fiber. They contain vitamin C and anti-bacterial and anti-cancer agents. There are many ways to cook kale.

If your taste greens with ham hock choose, smoked bones or in Turkey (the legs of thehealthier choice) you want to put them in a soup pot with cold water on medium heat. The amount of meat are used, depending on the amount of greens that you cook. Let the meat simmer for 2-3 hours, or until he falls from the bone.

While this is cooking, you have to "pick" and wash your greens. Picking means to remove the large stems. Remove too many tribes also taste and nutrients. Once you have removed the stems, you will then rollthe leaves and cut them into strips, or do you prefer to tear them up.

The next step is to wash the greens. This is very important as you make sure that no dirt or sand will be removed. It is recommended to start by soaking the green in the water with salt and vinegar about 10 minutes. Pour off the water and repeat the process. If not the first water poured off seems to be contaminated, you may not need to "soak up" the Open for the second time. However, you should continue toWash and rinse the greens as often as necessary until you are satisfied that the Greens are clean. If you're satisfied, rinse them one last time and put them in the pot with the meat.

For extra flavor you want to add chopped garlic or garlic powder, crushed red pepper, 1 chopped onion or onion powder, salt, black pepper, a tablespoon of sugar and 1-2 tablespoons of vinegar. Once the pot comes to a boil cover you and the GreensStir let simmer on medium. The Greens can take anywhere from thirty minutes to one hour at medium heat. You may want to simmer on low for up to two hours. The Greens will do when they are soft to taste.

Another recipe for kale, which has recently gained popularity is "sauteed kale." You pick and wash and chop the greens, as in the previous recipe. Then blanch the greens can be in boiling water for about 30 minutes and drain.Then put bacon fat in a pan. Use about two tablespoons of bacon fat for each group of greens. Add a chopped onion roast until they are soft. Add the greens, salt, pepper and sugar, cook until soft. Once you cabbage leaves you trying to understand its popularity.

We are so accustomed to store-bought factory farming food we do not forget that all our food, which is in the wild. In fact, everything we eat today, began life as a wild plant. Through selective breeding cabbage and kale do not quite look like their wild ancestors more. Which does not mean that these wild ancestors are present and remain entirely edible.

If you know what they are looking for and how to recognize the plants, then the "wild harvest can provide many completely freeTreat for your table. What's more wild foods are really complex and a sense of the seasonal and eat what our ancestors.

With spring just around the corner it is time for all serious collectors and those who dare curious about wild foods, think again. We are about to spring into the season fresh green where dandelion, mustard greens, nettles, nettles, wild garlic) (wild garlic, bedstraw and many other edible delights are for their benefit.

Here aretwo recipes that show off many of these wild spring greens to their best:

Wild Garlic and Wild Mustard Greens Pesto

Ingredients:

1 clove garlic, minced

Sea salt and freshly ground black pepper

150g wild mustard greens, washed and shredded leaves

12 garlic (wild garlic) leaves, chopped

100 g pine nuts, very lightly toasted

100 g freshly grated Parmesan cheese

Extra virgin olive oil

a little splashLemon juice

Method:

Add the garlic, wild mustard greens and garlic to a food processor and pulse to puree. Add the pine nuts and pulse again. Tip into a bowl and half the Parmesan. Stirring and begin adding the olive oil. Just add enough so that the mixture is combined and you achieve a thick but smooth consistency (a) bit like mud. Add the lemon juice and most of the remaining cheese. Season to taste salt and pepper then add a little olive oil. Alternate adding oil andCheese, until you are satisfied with both the consistency and taste.

This is best used fresh, but store a week if stored in a glass are in the fridge.

Nettle Soup

Ingredients:
900g young nettle tips (you must choose if the nettles of 6 to 10 cm high. Is May a good time) (
900g spinach (
900 ml chicken or vegetable broth (
3 tablespoons flour (
60 ml of cold milk (
4 cold cooked sausages (
3 tablespoons sour cream
Saltblack pepper, to taste

Method:

Be careful when picking the nettles, and the young tips can still sting. Moreover, it is just pick up young, fresh, stinging nettles, very bitter because they grow old, as she did. Wash the nettles, if you have enough, then blanch in boiling water (this removes) the formic acid. Drain the nettles and then back to the pot along with the spinach. Pour into the hot broth, add salt and allow to simmer for 4 minutes (add more is if the mixture becomesdry).

Set the soup aside to cool then puree in batches in giving a mixer. Meanwhile, the flour and milk until smooth. Return the soup and the milk mixture into the pot and bring to a boil again. Chop the sausages into small rounds and add to give the soup. Add the sour cream swirl, and serve immediately.

These are just two recipes from the many thousands of possible and they have two of the many hundreds of edible plants all around us in the countryside. Why not beginExplore the culinary possibilities of their own back yard today?