Goobers and Greens
Beans, Greens and Sweet Georgia Peaches
Goobers and Greens
Beans, Greens and Sweet Georgia Peaches
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2 pounds fresh spinach; or spinach and beet greens mixed; or Swiss chard 1/2 cup roasted peanuts (do not use dry roasted) 3 tablespoons extra virgin olive oil 1 small yellow onion, split, peeled, and thinly sliced 1 clove garlic, crushed, peeled and minced salt and black pepper in a peppermill whole nutmeg in a grater Directions: Pick over the greens and remove any wilted or discolored leaves. Strip away and discard any tough stems (if you are using beet greens or chard, remove all the stems). Wash them in several changes of water to remove all the grit. Drain, shake off the excess water, and coarsely chop the greens. Set aside. Grind the peanuts through a meat grinder or in a blender or food processor. They should be the texture of coarse meal or raw grits, so don't grind them too fine, or you'll release the oils and end up with peanut butter. Put 2 tablespoons olive oil and onion in a large saucepan or lidded skillet that will hold all the greens comfortably and turn on the fire to medium. Sauté until the onion is softened, about 3 minutes. Add the spinach (and greens) and sauté, stirring frequently, until they are wilted, about 5 minutes. Sprinkle the garlic and peanuts over the greens and, if they appear to be too dry, a few spoonfuls of water. Cover, reduce the heat to medium low, and cook until the greens are tender, about 10 minutes. Check the pot about half way through to make sure that the moisture has not completely dried up and the greens are not sticking. If it has, sprinkle in a few more spoonfuls of water. Uncover the pan, add the remaining tablespoon olive oil, a healthy pinch of salt, a few liberal grindings of pepper, and a generous grating of nutmeg to taste. Cook, uncovered and stirring frequently, until the flavors are blended and the excess moisture is evaporated, about 3 minutes more. Turn off heat, taste and adjust the seasonings, and serve at once. Serves 4. |