Tuesday, August 02, 2016

Kitchen Garden Harvest. Something to do with Collard Greens. 8.2Some of the in.16

Kitchen Garden Harvest.  8.2.16
 Kitchen Garden is making me happy.  Collards, Zucchinis, Eggs, Onions, Sungold Tomatoes, Toka Plums (a few), Trinity Sweet Corn, Lattarula Figs.  I cant ask for bettter.  Much of my food, 3 meals a day, comes from the summer kitchen garden.

I also dug up about 40 pounds of Idaho Russet Potatoes.  They should last 2 or 3 months, I imagine.  Most are not the huge size or odd shapes in the photo.
A few of the Idaho Russet Potatoes.  8.2.16

Collard Green Ribbons, Stir Fried with Onion and Topped with Egg.  8.3.16
Sometimes I grow things, then I don't know what I will do with them.  This collard green dish was from mempory of a spinach recipe I ate somewhere.  Very easy.

Cut out the midrib of the big collard green leaf.

Roll up the leaf, then use serrated knife to cut into strips around 1/4 inch wide, sort of like green leafy fettucini.

Combine with 1/4 medium chopped onion and stir fry in olive oil until tender and the onions are slightly brown. 

Mix in some soy sauce.

Fry egg in the hot skillet sunny side up.  I like to add some water and put on lid, to steam the top of the egg.

Then dust with pepper and add Sriracha sauce.

This was very good.  I have lots of collards now, so will need this and other ways to prepare them.

1 comment:

  1. If Armageddon happen one day, I'll know where to get some food:-)