Jota meets buttered worts*
Jul. 26th, 2006 04:45 pmLast night we were casting around in the fridge for some vegetable to go with dinner, and ran into the greens I had prepped but never cooked to try out Jota, one of the greens dishes I was considering for my feast. So we did buttered worts:
2 quarts chard leaves, center stem removed
1 handful mint leaves
1 handful parsley
put in water to cover. Add butter. Cook until limp and dark green. drain and serve.
the mint flavored the chard just enough. YUM. We shall probably do this again.
(should I post the buttered worts recipe/redaction to my website?
Harleian 4016, Buttered Wortes:
Take al maner of good herbes that thou may gete, and do bi ham as is foresaid; putte hem om þe fire with faire water; put þere-to clarefied buttur a grete quantitie. Whan thei ben boyled ynogh, salt hem; late none otemele come there-in. Dise brede small in disshes, and powre on þe wortes, and serue hem forth. (Austin, 69) )
2 quarts chard leaves, center stem removed
1 handful mint leaves
1 handful parsley
put in water to cover. Add butter. Cook until limp and dark green. drain and serve.
the mint flavored the chard just enough. YUM. We shall probably do this again.
(should I post the buttered worts recipe/redaction to my website?
Harleian 4016, Buttered Wortes:
Take al maner of good herbes that thou may gete, and do bi ham as is foresaid; putte hem om þe fire with faire water; put þere-to clarefied buttur a grete quantitie. Whan thei ben boyled ynogh, salt hem; late none otemele come there-in. Dise brede small in disshes, and powre on þe wortes, and serue hem forth. (Austin, 69) )