Here’s LL Cool J (and Adam Horowitz!) with I Need a Beet
I think this is a really nice way to make greens. It’s fresh, sweet and tart. I made it with half broccoli rabe, half chard. So – a little bitter plus a little earthy. I like to pair a more assertive green (broccoli rabe, turnip, beet) with something gentler like spinach or chard. You could use any green you like with this, and just adjust the lime/honey ratio till it’s perfect for you. This is quick and doesn’t make your kitchen too hot on a summer’s day!
We seem to be heading into too-hot-to-cook weather. I’m not ready! Luckily, this is our first week of CSA season (oh boy oh boy oh boy!). And we got a box full of greens! Kale, spinach, chard!! I LOVE GREEEEEEEEENS!! And the nice thing about them is that you can cook them quickly, and eat them when they’re not piping hot. As it happens, I’d bought lots of greens last week, from the grocery store. (I didn’t buy lettuce, I was expecting a box full of lots and lots of lettuce. Guess what? No lettuce! Lettuces don’t like hail storms, apparently!) So I have a whole lot of greens to cook my way through. It’s a pleasant sort of anxiety.
I’m on record as saying that my favorite way to eat greens is with garlic, raisins and pine nuts. I’ve made it into pies and tarts, and pesto, using a variety of (cheaper) nuts. Here’s another variation. The apricots provide the tart-sweet fruitiness – they’re more assertive than raisins, and broccoli rabe is more assertive than chard or spinach, so it all works out nicely. Red pepper flakes and ginger add a little heat, and fresh basil adds – well nothing’s better than fresh basil! This is a quick and tasty dish, and it would make a meal, tossed with pasta, or on top of basmati rice.
My boys have a book called Mixed-up Animals. Each page has a picture of an animal and is broken into three sections. You can turn a part of the page to line up another animal with the first. In this way, you can make a creature with platypus feet, an armadillo body, and a caribou head. A platadillibou. They’ve also always loved the game exquisite corpse, in which each person draws part of a creature without seeing what the others have drawn. Isaac still gets very excited when the paper is unfolded to reveal a mis-matched monster! This salad reminds me a little of that. It’s part tapenade (olives & capers) part guacamole (avocado & tomato), part pesto (nuts & basil), and part caprese (mozzarella, tomato, basil). I had a just-ripe avocado, and a small bowl of nicoise olives. These got the rusty little wheels turning in my brain, and the rest just sort of fell into place!! So you end up with guacenade. Or tapamole. Whatever you call it, it’s delicious! We had it with some crusty bread, but you could make it into crostini, or serve it with big chips. Or just throw it onto a pile of mixed lettuces and call it a mixed salad!