CSA Week 4

It was a very green week for vegetables.  Lettuce, spring onions, broccoli, snap peas, a massive amount of collard greens, and some herb of some sort.

I was feeling sort of daunted by the extreeem  mass of collard greens, but luckily a friend sent me a link today to a blog that had an appealing looking recipe on it: Greens Gratin So I stopped by the store on the way home to buy some gratins :)

To start with I tore up a big pile of collard greens, and could've put in even more. The rectangular pan there is about 8x12 and the greens were a little heaping, but could have been more stacked in there. I sort of steamed the greens by putting the pan on heat with a little water sprinkled on the greens, and then loosely covering the dish with a round lid from a different pan.  Meanwhile, I chopped up two of the spring onions and started cooking them in butter. (As an aside, I've been loving my spring onions cooked in a frying pan with little or no oil, but these, swimming in oil, smelled delicious, and might've spoiled my taste buds for the basic onions)

After the steaming, the greens got bright and tasty looking.  The buttery onions had flour and milk mixed in to make a sauce. Then parmasan cheese was stirred in to make it a tasty cheese sauce.  I had to add more milk to make the sauce less thick so I could goop it over the collard greens.

Once the greens had sauce on them, I sprinkled on feta cheese and walnuts and put it in the oven to bake for about 20 minutes.

Tada!

I liked this dish much more than last years polenta based effort, but will probably make the polenta dish with the rest of the greens