What's That On Your Roof?

Contributor Jim Dixon of RealGoodFood been burning through the brain cells lately, and one of his latest cogitations was particularly cogent. Not to mention seasonal. Enjoy!

Creamed Greens

I like to think of this of as "shit on a shingle" for the 21st century. For those missing the historical culinary reference, dried beef was once shaved, mixed with bechamel and spooned over toasted bread. Served in diners and especially as institutional fare, it became known as “shit on a shingle” during the wise-cracking era between the World Wars.

This version, much more delicious, was inspired by something similar I ate at Ned Ludd. I used beet greens, but chard, dandelion or any other tender green would work, as would more hearty greens like collards, but they’d need to cook longer before adding the cream.

Start by cutting some thick bacon into small pieces and cooking it with a little olive oil (natch) until it’s brown. While the bacon is cooking, blanch the greens (if using tender greens) for a minute or two in boiling, salted water. Drain, let cool a bit, then chop coarsely. Add to bacon, cook a few minutes, then add about a cup of heavy cream. Cook over medium heat until the cream thickens, about 15-20 minutes.

(For hearty greens like collards or cavalo nero, cut in chiffonade, add to bacon, add a half cup or so of water, cover and cook 20-30 minutes. Then add the cream and cook, uncovered, until it thickens.)

Toast slices of good bread, top with the greens, and eat.

Photo from Tiny Farm Blog.