A simple dish of boiled chard with mint, parsley, and marjoram, it’s fresh green herbs and veggies 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 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.
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
fat broth or olive oil
salt pork or salt