Title: Greens On Toast
Categories: Breads, Breakfast
Yield: 1 Servings
Any combination greens; as
-available
Dijon mustard
Sour cream
We joined a local vegetable box scheme recently. Every Thursday, we
receive a big box of muddy vegetables from Regather and have think
about cooking seasonal ingredients for a change. At this time of
year, that means lots of root vegetables and winter greens: kale,
cabbage, flower tops, cavolo nero, chard, etc.
Thankfully, there's always a loaf of homemade sourdough in our pantry
and I've found this a convenient way to use up some of those greens.
A subtle addition of mustard - being in the same Brassicaceae family
~ is a natural choice to highlight their flavours.
Wash the greens and cut into ribbons.
Heat some butter in a pan and gently fry the greens until just
wilting.
Add a few tb of sour cream and cook for a couple more minutes.
Add dijon mustard slowly, stiring and tasting each time you add some
~ 1/2 ts at a time will do. You want a very subtle mustardy flavour
and the balance depends on the greens used. Some of them can be
pretty spicy already.
Season with salt and pepper to taste.
Serve the creamy wilted greens on sourdough toast. No need to butter
the bread.
