Well into July we are still getting lots of greens. Many worse things can happen than too many greens, I know. But still, it can be a little overwhelming thinking of new ways to cook the greens.
I tried this recipe from food.com for Tibetan recipe for greens with tofu (Tofu Tse Tofu). Since I basically followed the recipe I won’t go into my normal (likely not too helpful) narrative description of what I made. For greens I used green chard and beet greens – even though I used lots of greens they cooked down nicely. I also cooked scallions with the tofu. I also tried to make tea infused rice by putting a tea bag in the rice cooker – husband didn’t think it worked out super well (rice came out nicely but he didn’t think it was especially tea-y). Next time I might brew the tea and then use that to make the rice – although those extra steps sound a bit time consuming so that might not actually happen.
Stephan’s review: “Very tasty – savory tofu – luscious greens – fluffy rice with just a hint of tea.”
From the farmshare box:
- beet greens
- green chard
- scallions