While gardens are great sources of food in the summer months.
Are you sure you are using all the bounty yours has to offer?
Many plants serve up a variety of other edibles aside from just the fruits and vegetables harvested from them at full maturity.
Today, from my garden, I prepared semi-traditional greens.
I picked baby kale, the leaves and some tender shoots from sugar snap peas, Brussels sprouts leaves, rutabaga leaves.
I split the amount of pea leaves in half (which are edible both raw or cooked) and placed half into the greens mixture, saving the other half for a salad.
Here is the recipe I used for the greens mixture.
Southern Style Greens with a Twist
2 C kale
2 C sweet pea leaves
1 C sweet pea shoots
1 C rutabaga leaves
1 C Brussels sprouts leaves
.5 C bacon cut into .25 in strips
1 t sriracha sauce
1 t garlic powder
.5 t black pepper
.5 t sea salt
3 C boiling water
2 T cider vinegar
Place washed greens into stockpot over boiling water.
Add sea salt, sriracha sauce and garlic powder.
Cover with a tight fitting lid and steam, checking occasionally to stir for even cooking.
In a saute' pan or large skillet, lightly brown bacon, leaving it soft and meaty.
Do not allow it to crisp, this will cause the bacon to overpower the greens' delicate flavor instead of imparting succulent smokey flavor that is desired for this dish.
Place bacon and grease into pot with greens and mix well.
Add 2 T cider vinegar
Allow to simmer an additional five minutes.
Remove from heat and serve immediately.
Makes a great side dish, or double this batch and make some soft yellow cornbread to sop up the broth. (That's pot liquor to us Southern folk!)
FYI, make a LOT of this! We began with this size recipe, as a side dish to a huge salad and half pound hamburgers.
Between three people, there were zero leftovers within fifteen minutes, and we were competing over whom would get the last of the pot liquor!