This is my go-to green recipe. I tend to do red chard and red onion, but mix it up as you will. I eat it as is or with toast and a fried egg.
I second the potato soup suggestion if they're of the baking variety. I saute an onion or a couple leeks (depending) with some chopped carrot (and celery if I have it... it really does add something undefinable). Salt, pepper, thyme, chopped up potato, and just enough water or chicken stock to cover. Crank up heat and simmer till potatoes are falling apart. Blitz in blender. I make this soup nearly once a week in the winter, changing up the veggies and stock depending on what's in the house.
Or just bake the potato (be sure to prick it with a fork a few times) and top with whatever (salsa, cheese, etc.).
* Start with the potato-cut-into-chunks-and-boiled, but after you drain them, then add a little milk and some butter and mash them. ...Yeah, I know, mashed potatoes, no-brainer - but. Mashed potatoes are one of the key ingredients to shepherd's pie.
* Or, mash up the potato WITHOUT the milk and butter; and instead add one egg and enough flour to make a soft dough. Let it chill in the fridge for about a half hour, then pull it out of the fridge. Take a handful of it, and use your hands to make a "snake" out of it on a flat surface. Cut that "snake" up into about 1-inch bits. Keep doing that until you've used up all the dough. Then let those cut-up bits of dough sit and get a big pot of water boiling. When it's at a good boil, dump the dough bits in and let them cook for a minute or two -- they'll be done when they bob up to the surface of the water. ...Congratulations, you have just made gnocci, which you can serve with whatever pasta sauce you want.
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I second the potato soup suggestion if they're of the baking variety. I saute an onion or a couple leeks (depending) with some chopped carrot (and celery if I have it... it really does add something undefinable). Salt, pepper, thyme, chopped up potato, and just enough water or chicken stock to cover. Crank up heat and simmer till potatoes are falling apart. Blitz in blender. I make this soup nearly once a week in the winter, changing up the veggies and stock depending on what's in the house.
Or just bake the potato (be sure to prick it with a fork a few times) and top with whatever (salsa, cheese, etc.).
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* Start with the potato-cut-into-chunks-and-boiled, but after you drain them, then add a little milk and some butter and mash them. ...Yeah, I know, mashed potatoes, no-brainer - but. Mashed potatoes are one of the key ingredients to shepherd's pie.
* Or, mash up the potato WITHOUT the milk and butter; and instead add one egg and enough flour to make a soft dough. Let it chill in the fridge for about a half hour, then pull it out of the fridge. Take a handful of it, and use your hands to make a "snake" out of it on a flat surface. Cut that "snake" up into about 1-inch bits. Keep doing that until you've used up all the dough. Then let those cut-up bits of dough sit and get a big pot of water boiling. When it's at a good boil, dump the dough bits in and let them cook for a minute or two -- they'll be done when they bob up to the surface of the water. ...Congratulations, you have just made gnocci, which you can serve with whatever pasta sauce you want.
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