Tuesday
June 5
The chard
in our yard is bolting extravagantly, so we trimmed off the rococo sprouts and
chopped the stems and leaves separately for this recipe.
Of
course, Dora was wildly interested in the basketful of greens.
We used a
half pound of Charles Bare's bulk sausage for the dish, but you've got to be
careful with that stuff - it's spicy and salty, so you have to taste before you
add more salt. Instead of lentils,
which would have taken 40 minutes to cook, we diced up a big turnip, and
therefore added no water, just a slurp of white wine before covering and
simmering ca. 20 mins.
It was a
savory mess; you could probably substitute any starchy legume or tuber for the lentils
and it would still be good.
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