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Home cooking: Greens make for 'sweet' side dish

May 05, 2010

My mother taught me how to make this side dish, and her grandmother taught her. For us, it's the simplest form of connection from one generation to the next.

The funny thing is that I think each of us adds more sugar than the previous generation. I also find that many people who normally don't like greens will like this dish because of the sweet undertone to the marinade.

-- Gaela Shoop of Halfway

Sweet greens



1 to 2 eggs
4 to 8 tablespoons white vinegar
4 to 8 tablespoons sugar
1/2 to 1 cup milk
1 /2 to 1 stick butter
3 cups torn lettuce
3 cups torn spinach (see cook's note)
1 cup shredded, strongly flavored cheese, such as sharp cheddar or Swiss
1/2 cup sliced cucumbers or chopped spring onion

In a saucepot over low heat, mix eggs, vinegar and sugar until mixture begins to thicken. Add milk and butter, to taste.

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In a salad bowl, toss lettuce and spinach together. Drizzle with marinade. Garnish with cheese and cucumbers or spring onions

Cook's note: Could use any fresh, seasonal greens, such as dandelion greens or kale.

-- Gaela Shoop, market master at the Hagerstown City Farmers Market, 25 W. Church St., Hagerstown. Call her at 301-739-8577, ext. 180

Do you know a group or individual who would like to share their recipes for the Home Cooking feature? Contact Lifestyle assistant editor Chris Copley at 301-791-6177 or chrisc@herald-mail.com .

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