tag:blogger.com,1999:blog-10129853.post9026614456604992325..comments2023-10-23T13:01:12.765-05:00Comments on Four Obsessions: perpetually shifting between cooking, reading, knitting and writing: Bitter cravingsKatehttp://www.blogger.com/profile/03113130840039776447noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-10129853.post-23590547699099668152009-04-06T22:46:00.000-05:002009-04-06T22:46:00.000-05:00I have discovered smoked paprika this past year an...I have discovered smoked paprika this past year and have lost my desire/need for smoked hamhocks. I feel that this spice has changed my life! Give it a try. :-)Diana Dyerhttps://www.blogger.com/profile/13307130287236271985noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-42030168426761230322009-04-06T13:01:00.000-05:002009-04-06T13:01:00.000-05:00By the way, we used to freeze the blanched dandeli...By the way, we used to freeze the blanched dandelion greens. <BR/><BR/>I remember cleaning dandelions greens that filled a burlap sack made for 50lb of potatoes! We froze them all for over the winter. <BR/><BR/>So if you've got a spade and a field of greens....!Wild Peachnoreply@blogger.comtag:blogger.com,1999:blog-10129853.post-67901959464589970622009-04-06T06:36:00.000-05:002009-04-06T06:36:00.000-05:00I agree with Mom, greens without ham hock just are...I agree with Mom, greens without ham hock just aren't greens.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10129853.post-81478258765054714262009-04-05T08:32:00.000-05:002009-04-05T08:32:00.000-05:00Oh man, that sounds good! I always forget the kick...Oh man, that sounds good! I always forget the kick that anchovies give, but I bet they'd be fantastic with greens!Katehttps://www.blogger.com/profile/03113130840039776447noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-42900185839698154232009-04-05T08:15:00.000-05:002009-04-05T08:15:00.000-05:00If you're craving bitter, try dandelion greens. M...If you're craving bitter, try dandelion greens. My Nonna blanched them in boiling water for two minutes, squeezed them dry and then sauted them with olive oil, garlic and seasoned with kosher salt. Sometimes I like to omit the salt and saute them with anchovies! <BR/><BR/>If you pick the greens yourself (like we used to) it is best to pick them from a field that you know hasn't been sprayed and pick them before the flower buds appear.Wild Peachnoreply@blogger.comtag:blogger.com,1999:blog-10129853.post-72373968401581095962009-04-04T20:10:00.000-05:002009-04-04T20:10:00.000-05:00Lordy! I could have sworn you were in the Deep So...Lordy! I could have sworn you were in the Deep South, but you are Way North. But it's true -- bitter greens cooked to death is an early spring ritual. Try some basalmic vinegar on them, if gentrification is desired. And pair them with some cornbread that has been crumbled into a glass of buttermilk, if you want the Real Experience.Unknownhttps://www.blogger.com/profile/11151051109109768563noreply@blogger.comtag:blogger.com,1999:blog-10129853.post-84448435744200611332009-04-03T21:23:00.000-05:002009-04-03T21:23:00.000-05:00You need to know that we have the same granite cou...You need to know that we have the same granite countertops....and I love greens. Can't wait for Lent to be over so I can eat some with a ham hock in it. Longest Lent of my life...NO MEAT.Cynthiahttps://www.blogger.com/profile/13307035157000793203noreply@blogger.com