Welcome to Emmy Cooks! You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame. This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl. And I can’t say I blamed her at all. Continue reading →
Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Some days, maybe most days, simpler is better.
I had a plan to make this week’s greens into a tart of some sort, or maybe spanakopita, or at least green tartines. But those things take time, and some days I don’t have time. I piled all my greens into a pan to wilt, then chopped and dressed them with olive oil, lemon juice, dill, and a sprinkle of feta cheese. It was better than good enough.Continue reading →
Although it’s only been a few weeks, I’m feeling pretty proud of myself for staying on top of both of our CSAs. A CSA is a great motivator to cook vegetables because the more the veggies pile up, the less room I have for my extensive condiment collection and the really good stuff, like chocolate sauce and enough feta cheese to last me until fall. (What? It’s pickled.)
At this time of year, our veggie box is full of leaves, and this recipe is my go-to solution for cooking them down to a manageable size for storage or immediate consumption. These silky greens are great alone or as a component of another dish (try whole wheat pasta with these greens and basil pesto).
This treatment works well for softer greens, including tender kale, and would also work for briefly simmered collards or tough kale. I made one batch with rainbow chard this week, pictured below, and a separate batch using beet greens, arugula, and radish tops. Whatever greens you use, start with a lot; one bunch of greens looks awfully puny after a few minutes in the pan.Continue reading Sauteed Greens with Garlic (click for recipe)