stjernekropp
New member
Sycophant wrote:
1. Pan-cooked with a little bit of olive oil and red pepper flakes, then
seasoned with red wine vinegar and sugar to get an "agrodolce" flavor
combination.
2. Wilted down in a covered pan over low heat and just a little salt and
water, then sprinkled with chopped hard-boiled eggs.
3. As an ingredient in queso fundido, a cheese-fondue-like concoction.
4. With queso fresco or panela and a touch of nutmeg as an enchilada
filling.
5. With eggs and milk (and optionally with cheese) as a quiche filling.
6. Swiss chard tart (google "Pasticcio di Bietole al Forno")
7. Between fennel-scented pork chops and a pile of soft polenta.
8. In soups, especially with white beans.
9. Cooked with Italian sausage.
10. Stir-fried with fish sauce, shrimp, and finished with a squeeze of lime.
11. Pan-cooked with mushrooms, garlic, and butter.
12. As an ingredient in minestrone or stracciatelli
13. Cooked together with tomatoes, onions, carrots, and garlic as a taco
filling.
Bob
1. Pan-cooked with a little bit of olive oil and red pepper flakes, then
seasoned with red wine vinegar and sugar to get an "agrodolce" flavor
combination.
2. Wilted down in a covered pan over low heat and just a little salt and
water, then sprinkled with chopped hard-boiled eggs.
3. As an ingredient in queso fundido, a cheese-fondue-like concoction.
4. With queso fresco or panela and a touch of nutmeg as an enchilada
filling.
5. With eggs and milk (and optionally with cheese) as a quiche filling.
6. Swiss chard tart (google "Pasticcio di Bietole al Forno")
7. Between fennel-scented pork chops and a pile of soft polenta.
8. In soups, especially with white beans.
9. Cooked with Italian sausage.
10. Stir-fried with fish sauce, shrimp, and finished with a squeeze of lime.
11. Pan-cooked with mushrooms, garlic, and butter.
12. As an ingredient in minestrone or stracciatelli
13. Cooked together with tomatoes, onions, carrots, and garlic as a taco
filling.
Bob
