by Sally Azimat Schreiber-Cohn; finalized August 3, 2017
Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.
Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via www.healwithfood.org – 1 teaspoon dried dill equals 3 teaspoons fresh)
A few Walnut pieces (fresh tasting) OR
Top w. Shredded cheese: mozzarella great on chard; cheddar maybe on turnip or collard greens
1) Wash greens, stems & leaves, cut into 1/2” pieces. (Ones w. thicker stems, more cooking.)
2) Place cut Greens into a sauce pan; add a bit of water. Simmer on low. Stir occasionally and check if need a bit of water. Cover as needed. When stems start soften, add apple (or peach) pieces, maple syrup, vinegar & salt. When fruit starts to soften, add dill. Simmer until stems and fruit tender yet still whole. If you like, taste and adjust so it’s a just-right mix of sweet & sour for you. Spoon a small amount onto your tasting spoon, let it cool a bit; taste and if needed, adjust sweet (maple syrup), sour (vinegar) or salt to your liking. Perhaps re-taste to consider dill.
3) Consider “Possible additions” listed above.
4. Serve hot, OR refrigerate for 1 or 2 days, and serve hot or cold.
Recipe for 4-6 people (Double amounts above):
1 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” piece
4 T+2t Maple syrup (i.e. ¼ cup & 2t)
3T +1t Flavored vinegar (i.e. 2T +4t) (I used Herb FARMacy “Purple Basil”)
3/4 t Salt (somewhat similar to 6 shakes i.e. 1/2t + 1/4t)
1T + 1t Dried Dill (i.e. 4t) OR 1/4cup fresh dill (i.e. 4T)
Follow same directions as with recipe for 2 – 3 people