How to turn an old vegetable into a petey greengrass
The petey greens you see on the plate of some of the county’s best restaurants are really a hybrid between a sweet and savory greens.
The greens are sweet and salty and the meaty bits are made from an all-buttery, high-protein, fat-free blend of meat and veggie.
These are some of Greene County’s best-known greens, but the best ones can be made from any vegetable and with any kind of vegetable.
And while we love the taste of green and the versatility of green, it’s not easy to find a vegetable that’s both sweet and spicy, or creamy and rich.
Here’s how to turn a vegetable into one of those perfect greenhouses.
Greenhouse Recipe Ingredients 1/2 pound red onion, diced 3 cloves garlic, minced 1/4 cup minced celery, diced 1 large eggplant, diced 2 cups vegetable broth (or vegetable stock) 1/3 cup dried rosemary 1 tablespoon dried oregano 1 teaspoon kosher salt, or to taste 1/8 teaspoon cayenne pepper, or more to taste Directions In a large stockpot over medium heat, add the onion and garlic and cook until the onion is translucent, about 3 minutes.
Stir in the celery and eggplant and cook, stirring occasionally, until the vegetable is tender, about 5 minutes.
Add the vegetable broth and vegetable stock to the stockpot and bring to a boil over high heat.
Reduce the heat to low and cover and simmer, uncovered, until vegetables are tender, approximately 30 minutes.
If your broth is high in protein and fat, you can add it to the pot, but I find that this makes the greens much tastier.
(I’ve found that adding the fat helps them hold their shape better.)
Stir in rosemary, oreganol, salt, caynejo pepper, kosher salt and cumin.
The broth should simmer for at least an hour, but if you add too much water, the greens will not cook well.
Serve with warm tortillas or with rice or corn chips.
Recipe Notes If you are using fresh tomatoes or onions, make sure you buy them fresh from your local farmers market or grocery store.
These will be the most tender and delicious.
If you buy frozen or canned tomatoes, they will turn black, and you’ll need to use a meat thermometer to ensure they are not overcooked. 3.2.2925