Dutch Greens

[bunnyjadwiga]

Ok, finally got a chance to redact this recipe:

From a 15th c. manuscript, middle dutch manuscript, ms UB Gent 1035 "Good and noble food" (formerly "Kitchen book"). Translation by Christianne Muusers http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm
2.15 Greens.
Boil them and cut them. Then bray pepper, sage, parsley and some bread crumbs, tempered with the [boiling]water of the greens. Mix it in a pan and [add] a cup of wine."

I bought about a pound of turnip greens (nice and bland) and cut off the bottom part that was very stemmy (so I probably had 1/2 to 2/3 lb of turnip greens.
Blanched them until they were bright green and cooked through. Pulled them out with a strainer and let them drain.

Mixed about one handful parsley leaves, 5 large sage leaves, 1/2 cup breadcrumbs, 2/3 cup of the water from boiling the greens, and 1 tsp pepper in the food processor and ground it. Then put it in a pan and added 1/2 cup white wine (Glen Ellen). Brought it to a boil which consolidated it. Put the greens in a bowl and poured the sauce over it, mixing until the greens were nicely coated.

Came out pretty good. Not bland. It could have used fresher pepper and desperately needed a bit of salt-- when we added salt the balance was good. (Christopher helped pour stuff, suggest steps, and taste this.)

Comments

[montuos]

MMMMMMMMmmmmmmmmmm...sounds good!