Monday, August 4, 2008

Milo Grub Down

Made up a recipe today using all produce ('cept for the garlic) from the Milo Garden today! See below for a rough recipe.



Milo Mexican Collard Greens

• 1 Large bunch o' collard greens (ribs removed, cut into half inch strips)
• A variety of chopped peppers including : Green, cubanero (some yellow small thing), little sweet peppers (green and red ones), and one very damn hot little skinny red pepper, mostly de-ribbed and with just a few seeds so you don't catch your mouth on fire.
• 2 small zucchinis
• 5 heads of garlic, finely chopped
• 1/2 cup water
• 1/4 cup malt vinegar
• 2 Tablespoons brown sugar
• 2-3 Tablespoons Olive oil

Sautee garlic and peppers for 5 minutes. Add water, brown sugar, malt vinegar. Let sugar dissolve while stirring. Fold in collard greens and zucchini. Cover, and let simmer over low heat for at least one hour, stirring occasionally.

BAM!!! VIVA LA MEXICANA!




If there is anyone out there that reads this, and then actually makes this, let me know, there may just be a prize involved.



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