Here on the Winter Solstice I cooked some broccoli leaves that I pulled from the garden before a very hard freeze a few weeks ago. I didn’t have a lot so it was a small batch. One could double or triple the recipe. Good stuff!
2 cups chopped broccoli leaves
1/4 - 1/2 cup chopped onion
1 tbsp oil of your choice
1-2 tsp. bacon fat, keep it in the fridge after cooking bacon, it’s gold.
1-2 cups chicken broth
- Heat the oil and bacon fat on medium heat in a large sauce pan or skillet.
- Add the onion and cook for 3 minutes.
- Add the leaves and cook for a few minutes until somewhat wilted.
- Add the chicken broth, return to simmer, reduce heat to medium low, cover and cook 20 minutes, add water as necessary to keep from boiling dry.
- Check for desired tenderness after the 20 minute are up and cook longer as needed.
Enjoy! Would’ve taken a photo, but ate it too fast.
It’s time to drag yourself out of bed before dawn and grab a pair of binoculars. At least one comet is near naked-eye visibility while ISON looks to be fizzling. Check here for details on Comet Lovejoy:
Also if you have a mobile device or tablet, get Sky Safari to learn the night sky and find all those pesky fuzzballs.
The app has many useful features, I just went to Search, typed in Lovejoy and tapped Center. The object was shown below the horizon so I used the app’s feature that allows you to advance time by minute, hour, etc. This let me pinpoint the time when the object would be over the horizon. Great tools, great views to be had.
What to do with that large, green object that’s been sitting on your kitchen island for a week and a half. A zucchini was harmed in the making of this post.
1 large zucchini peeled, seeded, cut in half lengthwise and sliced into 1/4’ slices
12 or so cherry tomatoes cut in half
2-3 cups chicken broth
1 packet McCormick’s Italian Herb Chicken Slow Cooker Mix or just mix up some Italian seasoning with a little salt, sugar and corn starch, it would likely give you the same effect.
1 cup corn cut from 2 or 3 ears of uncooked corn. With the fresh corn, the corn will be a little crunchy after cooking which gives a nice texture.
Put it all in the slow cooker and cook on high for 3 hours, more or less depending on how tender you like the zucchini.