A simple dish of boiled chard with mint, parsley, and marjoram, it’s fresh green herbs and veggies season!

 

Herbs and leaf vegetables, whole, on a counter

It's green season!

Anyone who grows kale or chard, or who belongs to a farm share will tell

you that leafy greens are sometimes a little too abundant. It can be a challenge to find interesting

ways to use what is seasonal without getting bored or frustrated.

 

This dish, Stewed Herbs, treats what we now consider to be herb,

and what we now consider to be veggie as being pretty much on the same plane.

 

Instructions are quite simple. Boil the greens all together.

Press out the excess water, chop, and serve in “fat broth” with salt pork.

 

all of the cooked greens in a strainer, having excess water pressed out with the back of a spatula.

Press gently, sometimes the trapped liquid bursts forth...

All of the greens went in together, and were carefully tended til they collapsed.

Once they were bright green and small, they went into a strainer and were pressed of excess water.

After a good squeezing, I chopped them with two knives til they were well minced, and placed them in a bowl.

 

I opted to use olive oil and salt rather than a fat meat based broth and salt pork,

as it was being served with a salty roast meat.

 

The huge pot overfilled with greens wound up being a serving for one.

 

Finely minced greens in a small bowl, held in my hand. The bowl is the size of a large coffee cup.

Rinse well and mince well.

I actively dislike this dish. The mint is distracting, the marjoram has too much of a soapy note,

and the greens are bland. I think (modern palate encroachment!) lack of acid is distracting, as is the subtle soapy note.

 

1 bunch dark leafy greens (about a half pound) washed and stripped off of stems.

1 cup of parsley, washed and stemmed

1 handful mint (edit, I used about 12 leaves of young mint)

a few sprigs of marjoram

water

fat broth or olive oil

salt pork or salt