Monday, June 20, 2011

Plasto the recipe

I decided to go ahead and post the recipe, as I thought it would be less confusing than inserting my gluten-free substitutions over the recipe on another web page. This recipe was inspired by Laura Constantino, who was in turn inspired by a recipe from a Greek Church. This is probably my all time fave nettle recipe, altho it's tasty to have a mixture of greens, say nettle and dock, or nettle and kale, last night I added in some parsley, whatever greens you have foraged or have on hand...... chard.........

makes about 6 servings

4 well-packed cups of greens (remember greens shrink alot with cooking)
1 chopped onion
1/4 cup olive oil, butter or lard rendered from a pastured animal
dash of salt
1 tsp. hot pepper (optional)
1/2 cup fresh dill, minced or @ 2 tbsp. dried depending how much you like dill
couple sprigs of mint, minced
1 cup kefir or yogurt

1 cup yellow cornmeal
1/2 cup sorghum flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1 cup plain yogurt or kefir
1/2 cup other liquid, I use whey left from my kefir, or almond milk or even water
2 eggs, whisked
3 tbs. melted butter, I use goat butter, could also be olive oil

Preheat oven to 400*. Grease 10x10 pan .

Make filling: wash greens. Discard and tough stems, or save for another use. Bring a large pot of water to boil, and blanch greens for a couple minutes. Drain and rinse with cold water. Squeeze out as much water as you can and chop. We don't want soggy bread! Put greens in a bowl.
Sautee the onion in the oil/butter over medium heat until onions are softened; stir in pepper.
Mix together chopped greens, sauteed onions, dill, mint and yogurt/ kefir; season to taste with salt.

Cornbread: Mix all dry ingredients together. Whisk together eggs, yogurt/kefir and liquid until all ingredients are blended. Melt butter or add oil. Stir egg mixture into dry ingredients until they're almost completely mixed. Stir in butter/ oil.

Spread a little less than half the cornbread mixture over the bottom of the buttered pan. Spread filling over cornbread mixture. Pour the remaining cornbread mixture ove the filling and spread to cover. Bake for @ 40 minutes, until crust is golden and filling can be seen bubbling from the sides.

Let it rest @ 10 minutes before serving. It's actually really good cold and makes an excellent picnic, foraging snack!

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