A Simple Broth

Yesterday I made a quick batch of turkey and collard green enchiladas for dinner. There wasn't much in the fridge, and I was sick with a bad cold, so it had to be quick and easy. But this isn't about the enchiladas. I poached the turkey in about six cups of water, adding the chopped up collards to cook alongside. A little bit of salt. This is about the water that turned into the most delicious broth. Reminded me of an excellent wonton soup I used to get at this Chinese restaurant in the West Village. Such good broth! Full of hearty green-ness! Today I threw some stale bread in it, with some cheese and olive oil and there was lunch. So simple. So good.

Collard greens with raisins and feta

When you grow good greens you eat good greens. The collards and kale are still going strong and I hope they continue into the snowy months. They will certainly be in the garden next year because if they grow, I will eat them. 

Clean and chop a huge bunch of collards. Saute a good sized onion in a goodly amount of olive oil. Add the greens and some chicken stock. Let them cook a good long while, continuously adding stock so the greens braise and soften. [It took me a while to understand that collards and kale really need to be cooked well. I like crisp vegetables, but you really want them to soften or they're tough, not crisp.] So, at least twenty minutes. In the last five minutes, add some golden raisins. Go ahead, eyeball it, see how much raisin you can take. I like a bit, but I have a sweet tooth. At the end, add a good sized chunk of feta and crumble it in. 

That's a good green.