April 4, 2022 at 2:29 pm #761Mikel BedingerModerator
This is where you will find Edies recipes for her episodes.
May 6, 2022 at 12:52 pm #775Edie MoroModerator
“A Great Way to Eat Your Greens” Pasta
an Edie favorite
½ – 2/3 lb. sweet Italian sausage, in bulk
1 bunch kale or other green leafy veggie
½ yellow onion, chopped
1 lb plum (Roma) tomatoes, peeled and diced, or 1 15-oz. can diced tomatoes, drained
1-2 teaspoons fennel seeds
Salt and pepper to taste
Dried pasta for two, such as farfalle or conchiglie
• Over medium heat, sauté the sausage, breaking it apart with a spatula into small pieces, until it is browned and the meat is well-cooked (no pink left). Drain off most of the fat that has been rendered from the sausage.
• Add chopped onion and fennel seeds, sautéing until onion is soft. Add tomatoes and simmer until slightly thickened, about 10 minutes.
• Rinse kale and strip leaves off the stems. Discard stems. Slice leaves into about 1 ½” pieces. Stir into sausage sauce. Cover and allow to steam until just limp, about 5 minutes.
• Meanwhile, bring large pot of salted water to boil and add pasta. Cook until al dente, drain, and put in warmed bowl. Add sauce, toss well, and serve.
- This reply was modified 2 weeks, 6 days ago by Edie Moro.
May 6, 2022 at 12:53 pm #776Edie MoroModerator
Sweet and Sour Green Leafies
This simple and quick recipe works with any green leafy veggie with substantial leaves, such as kale, collard greens, and turnip tops.
1 bunch green leafies
Butter or oil for sautéing
2-3 teaspoons balsamic vinegar
2-3 teaspoons real maple syrup*
1. Rinse leaves well, remove and discard stems. Tear or chop leaves into bite-sized pieces.
2. Heat oil or butter in a frying pan large enough to accommodate all the leaves in it.
3. Add leaves, stirring to coat with the oil or butter and until slightly wilted.
4. Add the balsamic vinegar and maple syrup, stirring to incorporate into the leaves.
Serve immediately. This sweet and sour dish may go over rice, polenta or corn meal mush, or even on some pasta as a side dish, and lends itself to many cuisines.
*Note: use REAL maple syrup, not the artificially flavored sugar syrup that masquerades as pancake syrup. REAL maple syrup comes from our friends and neighbors in Vermont and Canada. If it has a sticker on it that says “formerly Grade B,” even better! Do not let the price deter you. Just remember the old 1930’s hobo saying, “You can do without a lot of necessities if you have a few luxuries.” REAL maple syrup should become a luxury to always have in your pantry.
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