Thursday's Kitchen Cupboard..........3/29/2012

I was planning to do a post today on how to freeze greens. I will do that next week. Instead I will share a couple of great meals we had this past week from our nice harvests of Greens & Spinach.

One wonderful meal was Paprika Pork Chops w/ Spinach & Raisins. I didn't take any pictures of it and I thought that I had posted it last year. But, I can't find it on the blog. I have to say that this meal is a winner and it's a great way to get the "little" ones to eat their spinach!

Paprika Pork Chops w/Spinach & Raisins


    Ingredients:

• 1 Tbsp. Olive Oil
• 4 Bone-In Pork Chops (about 1" thick)
• 1 - 2 Tbsp Paprika
• Salt & Pepper
• 1/4 Cup Stock or water
• 4 Green Onions, chopped
• 1/4 Cup Raisins
• 10 oz. Spinach
• 1 Tbsp Fresh Lemon Juice

   Directions:

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat.
2. Season the chops with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
3. Transfer the chops to a rimmed baking sheet and roast in the oven until cooked through, 10 to 12 minutes.
4. Meanwhile, return the skillet to medium heat. Add a little stock or water, about 1/4 Cup, add the scallions and raisins and cook, stirring, for about a minute
5. Add the spinach and Cook, tossing, until just wilted, 1 to 2 minutes. Stir in the lemon juice. Serve with the chops. 

This next recipe is how I cook a Pot Roast with greens. I did take some pictures of this!

Braised Beef w/Greens

   Ingredients:

• Roast of choice, it could be Beef or Pork. I used a Beef Chuck Roast
• 1 Tbsp Olive Oil
• Salt & Pepper
• Onions
• Wine - I use Red Wine for beef
• Lots of fresh chopped Greens from the garden

Directions:

1. Slice an onion or two and salt & pepper roast
2. Heat the olive oil a nice big pot over medium/high heat. Then Sear the meat on all sides.
3. Add the onions while searing the meat
4. When you are finished searing the meat, remove to plate and de-glaze the pot with the wine. 
5. Return the meat to the pot and add some more wine and a little water.
6. Bring to a boil, cover and reduce heat to medium or low. Then cook for about 2-3 hours. I like to cook my roast until it falls apart.
7. When your roast is cooked to your liking, add chopped greens to liquid and cook until tender.

This is not the best picture...but, it sure was yummy! I served the roast and greens with some mashed cauliflower....yum!!

So, What have you been making from your stored or fresh harvests....or putting away for another day??