Rather than repost, here’s a link to Alton Brown’s excellent “Compound butter” recipe.
Feel free to switch up the herbs and play with the butter to herb ratio. This butter is an EXCELLENT start to other recipes, or heck- even to just fry things in and eat as-is. Good eats.
- beets, 1 bunch.
- 1/2 cup white vineger
- 1 tablespoon salt
- 1 1/2 cups water
- Dill or other spices as desired.
Simmer washed beets for an hour or until tender. Cook and eat the greens separately (here’s a recipe). Let the beets cool a bit, and slide skins off (or peel before you simmer, either way.)
Mix water, vinegar, salt, and spices together in a glass container – this is your brine. Pack beets into sealable jars and pour the brine over to cover – slice beets if desired. Seal jars and put in the fridge – give the beets a couple of weeks to “pickle” before eating. These beets should last quite a while in the fridge – months, probably.
- 1 bunch spinach or other “light” green – chard and arugula work well.
- 1 tbsp butter or other cooking oil
- salt and pepper to taste
- 2 or more cloves of garlic, finely chopped
- 2 to 3 tablespoons lemon juice
Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.
Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.
- 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
- 2 cloves chopped garlic
- 1 onion
- Other cup or so of chopped veggies – carrots, green peppers, etc. Optional
- 1 cup stock (I prefer chicken)
- Salt and pepper to taste
Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.
Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.