 |
|
for 4
1 1/2 tsp butter
1/2 lb lamb or beef bones
freshly ground black pepper
salt
12 oz nettles (or any leafy spring greens; beet greens,
spinach, etc)
1/2 cup yogurt-garlic sauce (below)
Heat butter in a large skillet & add the bones. Cover & cook over
medium heat, turning occasionally, until well browned on all sides.
Add 1 cup water, 1/2 tsp pepper, and a pinch of salt, & simmer,
uncovered, 10 mins. There should only be about 1-2 Tb thick
intensely flavored meat juices left in the skillet. Discard the
bones.
OR - Instead of the bones, use 1 cup degreased meat stock, boil
down to 2 Tb. OR - reduced mushroom stock for a vegetarian dish.
Meanwhile, wash, stem, & drain the greens. Cook, covered, in a
saucepan until wilted, about 5 mins. (NOTE: hard, acrid greens
should be blanched awhile in plenty of boiling water.) Immediately
drain & refresh under cold running water. Squeeze dry & roughly
chop. Reheat the reduced juices. Add the greens and cook gently,
stirring, 5 mins. Season with salt & pepper to taste. Pile the
greens onto a shallow serving dish, mound the yogurt sauce in the
center, and serve warm or at room temperature.
Yogurt-garlic sauce makes 1 cup
16 oz plain, low-fat yogurt, drained to 1 cup (I use a coffee cone
with a filter - it should take 3 hours or more) about 1/4 cup water
1 or more cloves garlic, peeled pinch coarse salt
Place the drained yogurt in a shallow bowl. Use a fork to whisk in
the water gradually until creamy & smooth. Crush the garlic with
the salt & add to the yogurt, beating until smooth. If the sauce
is acrid, add a pinch of sugar. Let mellow at least 1 hour before
using.
|
|
Armenian Stewed Nettles