Please visit my blog as I write my first book, the authorized biography of Leonard Pennario.
Tuesday, April 5, 2011
Cutting the mustard
Here is a great deal: huge fresh bunches of beautiful mustard greens, at Budwey's, for 99 cents. I was bewitched by them yesterday. I found the biggest bunch there and I bought it.
At the checkout the gal asked: "Is this two bunches?"
And I said gleefully: "No."
What, did she think I was trying to pull a fast one? I cannot count the number of times at Budwey's that I have pointed out that I had two bunches of greens, not one.
But whatever. I managed to chop up and wash the greens when I got home late and I got them into a pot with some garlic and olive oil. I love the rich taste of mustard greens! Before I went to bed I put two pounds of white beans (alert! alert! cheap at Albrecht Discount), put them in the Crock Pot, covered them with water and set it on Low.
Cooking hint from me: If you have no time to do anything at night, do that. Beans in the crock, cover with water, turn to Low, go to bed. At least next morning when you have to have something for lunch, you have something to start with.
This morning, dump half the beans and their liquid into the pot o'greens. I added just a little olive oil and dried oregano and salt. I guess I should add pepper too, now that I think about it. But although I am no expert on beans and greens, and had no time to find a recipe, the secret seems to be not to fuss over it too much. You have to be the way Leonard Pennario was with the piano. He did not fuss.
End result, as we say here in Buffalo: Yummy beans and greens! No effort, and honest, it tastes as if it came from Oliver's.