Later On

A blog written for those whose interests more or less match mine.

A step back, weight-wise—and recipe for Three-Greens Grub

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Probably because of the (high-sodium) soy sauce that accompanies sushi and gyozas—and The Wife wants to hit the place again today, which is fine with me. I’m patient on weight loss and know to keep plugging away: 134.6 this morning, up 1.2 lbs from yesterday.

A new batch of grub is due. I’ll make it greens-heavy, starch-light. UPDATE: recipe revised after shopping

Three-Greens Grub

Use wide-diameter 6-qt cooking pot. This pretty much filled it.

2 Tbsp olive oil
8 good-sized spring shallots, sliced thinly including the green part
1/2 large Spanish onion (on hand, needed to be used)
freshly ground black pepper

Sauté and then add

handful of garlic cloves, minced
16 oz Pacific swordfish, cut into chunks and coated with flour
1 green bell pepper, diced
2 jalapeño peppers, diced the same size
3 carrots, diced
2 yellow crookneck squash, diced
1 c celery, chopped small (remembered!)
1 wad slivered dried tomatoes
2 Tbsp smoked paprika

Sauté that, then add

8 Roma tomatoes coarsely chopped (food processor)
1/2 cup black rice that’s been cooked in 1 cup of water
2 organic lemons, diced
2 Tbsp champagne vinegar (I had it on hand; any vinegar will do)
2 Tbsp Taste #5 umami paste
1/4 c Amontillado sherry

Get that to simmering well, then add (and you will have to do it gradually, stirring in greens and letting each handful cook down before adding the next):

1 bunch spinach, chopped
1 large bunch red dandelion greens, chopped
1 bunch motley kale (curly-leaf red kale, Lacinato kale, red Russian kale), chopped, stems minced

Simmer for 30 minutes.

It was liquidy, so I added 1/4 cup fregola sarda (all I had on hand, alas) and a good handful of Israeli couscous, which are more or less fregola sarda without the toasting. Those cooked about 15 minutes and soaked up the liquid well.

Extremely tasty.

Written by LeisureGuy

16 June 2012 at 7:39 am

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