Cumin-Orange Fish on a Bed of Spaghetti Squash

We've discovered tilapia!

Cumin-Orange Fish on a Bed of Spaghetti Squash

1 medium spaghetti squash
2-4 small thawed tilapia fillets (1-2 per person depending on how hungry you are)
1/3 cup raisins
1/2 cup raw almonds
1 medium orange (grate and reserve zest)
1 tbsp butter
Olive oil for greasing pan
1 tsp cumin
1/2 tsp ginger
1 medium clove garlic, minced, or 1/2 tsp garlic powder
1/2 tsp dried dill

An hour ahead of time, cut the squash in half and bake, cut side down, at 375 for about an hour. Remove from oven.

Scrape spaghetti strands from squash. In a medium mixing bowl, mix squash, raisins, spices, 1 tbsp butter,orange zest, and garlic. Squeeze a small amount of the orange juice over the squash; stir gently. Add salt to taste. Cover and keep warm.

Preheat oven to 450. Brush a rimmed baking sheet with oil to prevent sticking. Place fish fillets on baking sheet. Squeeze orange juice over the fish and sprinkle with dill. Cut thin slices from the orange and place on top of the fish. Cook 4-5 minutes, flip, and cook 4-5 minutes more (just put the orange slices on top again), until flakes easily and is no longer transparent. Meanwhile, chop almonds and toast them in a pan.

To serve: put half the squash mixture on each plate. Top with fish, with the orange slices on top. Sprinkle with nuts, and squeeze the remaining 1/3 orange over the plates.

Serves 2

Buttercup Squash Casserole

Back after a long delay (filled with interesting developments):

A really, really delicious fall dish! Will be making it again soon. I used dried porcini mushrooms because we'd had them forever and they needed to be used, but I'm sure most fresh mushrooms would be fine too if you don't feel like splurging. If you do that, you should use some other flavorful liquid to cook the vegetables -- a little wine, and some broth, or soy sauce, or something interesting.

Apologies for blurry photo.

Buttercup Squash Casserole

1 cup quinoa
2 cups water

1 medium-sized buttercup squash, about 1.5 or 2 lb
1/2 large onion
1 tbsp olive oil
3/4 oz dried porcini mushrooms, well washed
3/4 cup water
1/4 cup red wine
1.5 cups grated Swiss cheese
2 eggs
1/2 tsp dried thyme
salt & pepper

Boil the 3/4 water, mix it with the wine, and soak the mushrooms in it for about 15-20 minutes.

Cook the quinoa using whatever method you prefer.

Meanwhile, peel and dice the squash into fairly small dice. Dice the onion. Saute the onion and squash in the olive oil, over medium heat, until the onion turns translucent. Add half the mushroom soaking liquid and cook over medium-high heat until the liquid has mostly been absorbed. Meanwhile, chop the mushrooms. When the liquid has mostly been absorbed, add the remaining liquid and mushrooms; cook until the liquid is absorbed and turn off the flame. Add the thyme, and salt and pepper to taste.

Preheat the oven to 400 degrees. Grease a 2-quart baking dish. Mix together the quinoa and squash mixture until well mixed. Beat the eggs. Add one cup of cheese to the quinoa/squash mixture; blend well. Take a couple of spoonfuls of the hot quinoa/squash mixture and mix with the beaten egg; then mix this with the rest of the quinoa/squash mixture. (This is to prevent getting bits of scrambled egg in the casserole.) Spoon into the baking dish. Top with remaining cheese.

Bake about 35 minutes, until the cheese has just begun to brown.

Serves 4-6.

Freeform Zucchini-Ricotta Tart

This recipe is unabashedly inspired by this one at Smitten Kitchen. (She's much better at shaping round, tidy galettes than I am.) I used the cheeses I had on hand, though, and wanted to do a sturdier, less-rich crust. Hence, yogurt pastry! Yes, you can make pastry with flour and yogurt instead of flour and butter (I was shocked). Note that it's not a substitute for butter pastry -- it's its own thing altogether: crisp, sturdy, tasty, a little more bread-y. Takes more work to chew, but for a savory galette or tart like this for an everyday meal, I think it' s better. (Now, if it's a special occasion, use the butter pastry!)

Freeform Zucchini-Ricotta Tart

Pastry:
1 2/3 cup white flour
1/3 cup cornmeal, plus more for sprinkling
3/4 tsp salt
2/3 cup plain nonfat Greek yogurt
2-5 tbsp water
1 egg (white, yolk, or whole beaten, your choice) for glazing

Filling:
1 medium zucchini (or a small pattypan squash and 3/4 zucchini), sliced thinly
1/2 cup ricotta (fat free is fine; you're mixing it with other cheeses anyway)
1/3 cup finely crumbled Rio Grande brand queso duro (or Parmesan, etc.)
1/4 cup grated Monterrey Jack cheese
3 tbsp finely chopped fresh basil
pepper to taste
1 tsp olive oil

To make the pastry: mix the flour and salt in a large bowl. Add the yogurt and mix together with your hands as if you were cutting butter into flour (which I usually do by hand)-- keep working it with your fingers until you get a mixture that looks like many small peas. At this point, try squeezing it together to see if it will make a ball. If not, add cold water by the tablespoon until it does. Form into a ball and refrigerate while you make the filling.

Spread the sliced zucchini on paper towels, sprinkle lightly with salt, and add another layer of paper towels. Let sit about a half hour. Dry zucchini.

Preheat oven to 400 degrees. In a medium bowl, mix together the ricotta, queso duro, Monterrey Jack, basil, and pepper. Sprinkle a large nonstick cookie sheet generously with cornmeal. Roll out the dough as thin as you can, into a circle larger than 12 inches in diameter. (If the dough is too thick, it will not cook all the way through.) Spread the cheese filling evenly over the dough, leaving a 1.5 inch margin. Arrange the zucchini slices, shingled, in concentric circles; drizzle with the olive oil. Fold the edges over, pleating them so that they stay. Brush the dough with egg. Bake about 30 minutes, until golden brown.

Serves 4 alongside a good salad; 2 if you're really hungry and not having any side dishes.

Apricot Pancakes

It's apricot season! I just got some really delicious ones yesterday at the market. Cooking them a little makes them even more delicious. Plus, I ran out of the world's best cereal, Kashi GoLean, this morning. Rather than eat any other, far inferior kind of cereal -- apricot pancakes!

You could always just put diced apricots in your regular pancake recipe, if you don't like the one below.

Apricot Pancakes

3/4 cup whole wheat flour
3/4 cup white flour
1 egg, beaten
1 1/2 to 2 cups milk (add more if you like your pancakes thin; less if you like them thick)
1 tsp sugar
1 tsp baking powder
butter or oil for greasing pan
6 fresh apricots, diced

Mix dry ingredients, then gently fold in wet ingredients. Don't overmix or they will turn out tough. Heat a pan over medium-low heat. Add pancake batter, using 1 tbsp per pancake for little pancakes or 1/4 cup for larger ones. Add several pieces of diced apricot to each pancake. When they are bubbling and the edges look dry (just a minute or two), flip and cook another minute or so.

In my opinion, if you put in enough apricots you don't need syrup, but some people I know would be loathe to eat any pancakes without syrup.

Serves at least 3.

Zucchini-Potato Frittata

Despite the heat, turned on the oven today to make this. I'd never successfully made a frittata before, because we never had a pan that was both stovetop- and oven-safe. Just dawned on me that the Dutch oven would work! The tall sides make it difficult to remove the frittata in one piece, but it works just fine to cut it into quarters or thirds and lift the pieces out. The texture of this is lovely.

Zucchini-Potato Frittata

6 eggs
1/4 cup plain Greek yogurt
1 medium zucchini
1 medium-large Yukon gold or white potato (the waxy kind)
Plenty of fresh basil or another herb
salt, pepper
1 tbsp butter

Preheat the oven to 350.

Cube the potato into half-inch cubes. Boil until nearly done; while it's cooking, cut the zucchini into thin half-moons. When the potato is nearly done, add the zucchini and cook one minute longer. Drain the vegetables and reserve.

Beat the eggs with the yogurt, salt, pepper, and basil until smooth (the yogurt will want to be lumpy for a while). Heat the butter in a skillet, Dutch oven or other oven-safe pan over medium heat until it begins to bubble. Add the vegetables and immediately add the egg, mixing with a wooden spoon to make sure the vegetables are evenly distributed. Cook on the stovetop until it's beginning to set, about 30 seconds. Transfer to the oven and cook until the center is just set -- in my Dutch oven, that took about 20 minutes, but it will vary depending on the size of your pan. Cut into wedges and serve either hot or at room temperature.

Serves 2-4.

Asparagus & Dried Tomato Pizza

A new combination of pizza toppings may not really be a recipe, but it's what I made and it was tasty.

This time, the pizza crust turned out better than ever before: thin, crispy, chewy, and with nice air bubbles in the outer crust. It is the same basic recipe I've been using for a while (this one without the Sriracha), but I did a few things differently. First, I let it rise for a while -- usually we are in a hurry to eat and so I don't bother, knowing that it'll make a crust that's serviceable but not spectacular. Today I had time, so I let it rise until doubled (first on the counter, then in the fridge because it was hot and I was going out for a while). Second, I added a couple tablespoons of vital wheat gluten. Third, I baked it for a full ten minutes, instead of my usual seven. I have to recommend doing all these things -- the payoff is great.

Asparagus & Dried Tomato Pizza

One recipe crust, linked above. This will make 2x what you need.

1/2 cup dried tomatoes, soaked about 5 minutes in boiling water
1/2 lb asparagus, cut into lengths just under an inch
2 oz. feta cheese, crumbled
1/4 medium sweet onion (I used Vidalia), chopped
1/2 tsp olive oil

While you are soaking the tomatoes, saute the asparagus in the oil over high heat, until tender and beginning to blacken. Remove from heat and reserve.

Preheat oven to 450.

Your dough will be very, very sticky. Heavily flour a surface and turn the dough onto it; flour the top of the dough. Divide the dough in half; save half for another use (such as making a calzone for lunch the next day with your extra tomatoes and onions). Roll the dough out as thinly as you can into an approximate circle. You can also stretch it a bit the way they do it pizza parlors. The idea is to have about a 10 inch circle that's very thin but a bit thicker around the edges.

Sprinkle cornmeal heavily on a cookie sheet . Transfer your dough to the sheet. Cover with tomato slices (there will be gaps), asparagus, onions, and feta. Bake 10 minutes. Let cool a few minutes and eat!

Serves one, realistically. Two if you have other components to the meal, perhaps.

Turkish-Vacation Salmon

Finally used the dried tomatoes we brought back from Turkey last year -- as well as almost the last of the pomegranate molasses!

Turkish-Vacation Salmon

1 1-lb salmon fillet, frozen
1 very large or 2 medium zucchini, cut into quarters lengthwise and then sliced
1 cup dried tomatoes, shredded (not reconstituted)
1.5 medium onions, diced
1 tbsp canola oil
1 tbsp sesame oil
large pinch dried hyssop or oregano
salt
juice of 1/2 lemon
drizzle of pomegranate molasses

Preheat a George Forman type grill. Meanwhile, saute the zucchini and onion in the canola oil about 5 minutes. At this point, put the frozen fish directly on the grill. Cook it for 8-10 minutes, depending on the thickness of the fillet. While it is cooking, add the dried tomatoes and sesame oil to the vegetables, along with about a quarter cup of water. Continue to cook until the salmon is done or until you decide the zucchini is too soft. Add a large pinch of hyssop to the vegetables; salt to taste.

Pile the vegetables onto a platter and lay the fish on top. Drizzle with lemon juice and pomegranate molasses. Serve hot.

Serves 2.

Salmon Tacos

We ate these recently. This sauce is adapted from Simon Hopkinson's Roast Chicken and Other Stories. It's amazing. You could just eat it forever.

Salmon Tacos

1 recipe Green Sauce (except use only 1/2 cup coconut milk unless it absolutely won't blend without more, and include the stems. You can also leave out the mint or basil, and substitute jalapeno peppers).

1 large salmon filet
Spinach leaves
Corn tortillas
(Chopped red bell pepper, optional)

Grill the salmon on a George Forman type grill (if it's frozen, it may take a bit longer -- even close to 10 minutes).
Flake the salmon. To make tacos, put some salmon, some spinach, and more sauce than you think necessary into a tortilla; add red bell pepper if you want; eat.

Number of servings depends on the size of your filet; I would say at least 5.

Asparagus + Feta Tart

Well. It's been a busy few months. I haven't cooked anything new or interesting in ages. Until today.

The crust for this is my new go-to pizza crust recipe -- I keep having a new default one, because I'm too lazy to go look up the proportions that have worked before. This one is too easy to forget.

Asparagus and Feta Tart

Crust:
1 cup whole wheat flour (plus extra as needed)
1 cup white flour
Small pour of cornmeal (about 1/4 cup)
Dash of olive oil
1/2 tsp salt
1 tsp-ish active dry yeast
1 cup warm water
(1 tsp Sriracha, optional)

Filling:
1 bunch asparagus
4 oz feta, crumbled
pepper to taste
dill to taste
1/4 cup red wine

Mix the yeast and warm water. In a mixing bowl, mix flours, cornmeal, oil, salt, and Sriracha, if using. Pour in the water/yeast mixture and stir with a spoon until it comes together into a ball. It will be sticky. Dust the surface with flour and knead a couple of times. If the surface is sticky again, dust it with flour again, and set aside while you prepare the other ingredients.


Preheat your oven to 450. Grill the asparagus about 9 minutes on a George Forman-type grill, or cook over high heat in a very lightly greased pan about the same amount of time. Meanwhile, boil the wine in a saucepan until it reduces to about 4 tbsp.

Roll out the dough to form a rectangle of approximately 12 x 7 inches. It should be fairly thin (unless, like me, you rolled it out and arranged the asparagus, only to realize you'd only cooked half the asparagus and would now have to cook the other half -- leaving the dough to rise another 9 minutes while it cooked). Place it on a cookie sheet lined with parchment paper. Arrange the asparagus spears over the dough, leaving about a 1 inch border. Sprinkle on the cheese, and copious pepper and dill. Fold the edges up and over, to give the tart a raised edge. (Don't worry if they come a bit undone in baking.) Bake 7-9 minutes, until the crust is cooked and beginning to turn gold in places.

After you take it out of the oven, spoon the reduced wine over the top.

Serves 2 as a dinner; 4 as lunch alongside soup.

Tofu-and-Cabbage & Red Pepper Pasta : Two Fast, Tasty, Ugly Recipes

Here are two new recipe ideas (too casual to really call recipes). Tofu-and-Cabbage is something we make a LOT -- it's very fast, very nutritious, cheap, and strangely we both crave it pretty often (more than once a week, even). Red Pepper(s) Pasta I made tonight -- also fast, easy, tasty, and nutritious, and it's fun because it has three different red peppers in it. Unfortunately, both yield results that aren't what you'd call photogenic.

Tofu-and-Cabbage

1 brick silken or regular tofu -- really, any kind -- chopped into small pieces
1/2 medium head green cabbage
2 cloves garlic, diced
1/2 large onion, chopped or diced
1-2 tbsp vegetable oil
1 tbsp sesame oil
1 very heaping tbsp peanut butter
1/2 tsp Sriracha or other hot sauce
2-3 tbsp low-sodium soy sauce
1/2 tsp ground ginger

Heat the vegetable oil over medium-high heat. Add the cabbage and onions. Cook about five minutes, until the cabbage has begun to wilt. Add the sesame oil and tofu, and work with your wooden spoon to crumble it into small pieces. Add the garlic. Cook three or four more minutes, until the cabbage is more thoroughly wilted. Add the soy sauce, Sriracha and ginger; cook two more minutes. Add the peanut butter and stir thoroughly to combine. Cook another minute or two. Eat!

If this is all you're having for dinner (i.e. no rice) then don't count on it serving more than 2. You can always up the proportion of cabbage to tofu, or serve with rice or noodles -- but we like it best plain.

Red Pepper(s) Pasta

1/2 box large shells or other chunky pasta
1 can plain tomato sauce, no-salt-added if possible
1 large red bell pepper
1 tbsp olive oil
3 cloves garlic, sliced (I like the big pieces, but dice or use a garlic press if you must)
1/3 cup red wine
1 brick silken tofu, cut into small pieces
large pinch smoked paprika
6-7 dashes red pepper flakes

Put the water on to boil. Meanwhile, dice your bell pepper. Heat the oil over medium-high heat, and cook the pepper just until it barely begins to brown -- maybe 5 minutes, stirring occasionally. Turn the heat to medium-low and add the garlic. When your water boils, add the pasta. Cook the peppers and garlic about two minutes, being careful not to burn the garlic. Add the tomato sauce, wine, and tofu, crumbling the tofu as much as possible with your wooden spoon. Add the paprika and red pepper flakes. Simmer until the pasta is done, then combine and eat.

Serves 2 with some leftovers (or one small dinner and one large lunch).

Mushroom Pizza

This will satisfy your mushroom cravings.

Mushroom Pizza

1.5 cups white flour (plus additional as necessary for working the dough, plus 3 tbsp)
1.5 cups whole wheat flour
1.5 tsp active dry yeast
3/4 cup very warm water
1/2 tsp salt
1 tsp olive oil
8 oz portobello mushrooms, sliced
1/2 large onion, diced
2 tbsp butter
1 cup skim milk
1/3 cup grated Parmesan cheese
3/4 cup Swiss cheese, cut into small cubes
Spinach leaves

Mix the yeast and the warm water in a glass. Mix the flours (1.5 cups of each), salt, and olive oil in a medium bowl. Add the water and mix until blended. Set aside in a warm place.

Heat the butter in a large pan over medium heat. Add the onions and cook about 5 minutes, until partly translucent. Add the mushrooms; cook, stirring occasionally, until the mushrooms have released their liquids and smell very good (about 5-7 more minutes).

Preheat the oven to 450. Add the 3 tbsp flour to the mushrooms and onions. Stir very well and cook, stirring, about two minutes. Add the milk and stir thoroughly. Cook over medium heat, stirring frequently, until quite thickened -- about 5-7 minutes. Turn off the heat, and stir in the Parmesan cheese. (This would also make an excellent pasta sauce.)

Flour your hands and stretch (and/or pat) the dough out to fill a small cookie sheet covered in parchment paper (approximately eight by thirteen?) -- dough should be fairly thin, but this won't be a thin-crust pizza. Cover the dough with the mushroom sauce. Scatter the Swiss cheese over the top.

Put into the oven; turn the oven to 400. Bake 10-15 minutes, until the crust is golden and the cheese is bubbly. Scatter spinach leaves over the top. (NB: in the photo, I had scattered the spinach prior to baking -- don't do that.)

Serves 4+.

Chicken Soup with Rice and Vegetables (aka Alternate Chicken Soup)

Usually, when I say chicken soup, I mean this one. That's the one I usually make. But today I had different vegetables on hand and thought that some major ginger and garlic would go a long way towards fighting this cold that I've got. So here's an alternate chicken soup -- one that might become my go-to.

Chicken Soup with Rice and Vegetables (aka Alternate Chicken Soup)

4 cups chicken stock
5-7 cups water
1 cup brown rice
5 chicken drumsticks (or a similar amount of other bone-in cuts)
1.5-2 cups sliced carrots
2 large onions, diced
4 large cloves garlic, diced
3 tbsp olive oil, divided
2 small acorn squash, cut into pieces (or 1 brick frozen cooked squash)
1.5 tsp powdered ginger (I only intended 1/2 tsp, but the top fell off the can... and it's good this way)
1 tsp dill weed
salt to taste

Preheat the oven to 400. Grease a baking pan with 1 tbsp olive oil. Lay the squash pieces on the pan cut side-down and bake about 30 minutes or until soft. (Alternately, you can use frozen squash -- I prefer acorn for this soup because of the color. If using frozen, add it about 1 hour in.)

Meanwhile, heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onions and carrots. Cook, stirring occasionally, until they have begun to color, about 7 minutes. Add the garlic and cook three or four more minutes. Add the stock, chicken, rice, ginger, and water (if you have frozen stock and chicken, like me, just add them without thawing). Bring to a boil. Stir, and simmer, covered, stirring occasionally, about 2 hours. When the squash is done, scoop it out of the peel, mash, and add to the soup -- it thickens the soup and adds a great flavor. Make sure to keep stirring towards the end as it's a very thick, almost porridge-y soup and may stick to the bottom of the pot. Add more water if you prefer a thinner soup. Before serving, add dill and salt to taste (probably about 1 tsp).

Serves at least 6.

Braised Cabbage Gratin

Serious comfort food: warm, sweet, and soft. The Swiss cheese has a nuttiness or bitterness that goes very, very well with cooked cabbage. Yum.

Braised Cabbage Gratin

1 medium head Savoy cabbage
1/2 large onion, diced
3 tbsp butter
Scant 1/4 cup low-sodium soy sauce + enough water to equal 1 3/4 cups
1/2 tsp garlic powder or 1 clove minced garlic
1/2 tsp smoked paprika
Pepper
1 cup grated Swiss cheese

Finely slice or shred the cabbage. Combine the soy sauce, water, garlic powder, and smoked paprika. Preheat the oven to 350.

Melt the butter in the bottom of a Dutch oven (or other oven-to-stove safe pot) over medium heat. Add the cabbage and onion. This will entirely fill your Dutch oven and threaten to overflow. Don't worry -- it will be hard to stir for a few minutes but will decrease in volume as it wilts. Stir frequently until wilted and just beginning to brown, about 10 minutes. Add the soy sauce/water combination. Turn up the heat to medium-high and bring to a simmer; simmer about two minutes.

Cover the pot and put in the oven for 40 minutes. Uncover, and cook 20 minutes longer, until most of the liquid is gone. Top with the cheese; cook 15 more minutes.

Serves 4-6 as a main dish; many as a side dish.


Inspired by a Molly Stevens recipe from All About Braising.

Ben's North African-Spiced Lamb Shoulder Chops

Ben made this for two Shabbat dinner parties in a row. Yum. Let's hope lamb keeps being on sale!

No photo... we were in too much of a rush to eat.

Ben's North African-Spiced Lamb Shoulder Chops

1/2 to 3/4 cup dried Mission figs
1/3 cup hot water
4 shoulder lamb chops, trimmed of excess fat
2 tbsp olive oil
2 cloves garlic, minced
1 large onion, chopped
1 tsp ground coriander
1/2 tsp ground cinnamon
4 + dashes cayenne (important!)
1 cup canned no-salt-added diced tomatoes and their juice
2 tbsp honey
2 tbsp dried basil
Salt and pepper
2 tbsp red wine vinegar or apple cider vinegar

Soak the figs in the hot water, 15-30 minutes. Remove figs from water; reserve water, and quarter the figs.

Salt and pepper the lamb to taste. Heat 1 tbsp oil over medium-high heat in a large skillet or Dutch oven (to prevent splattering). Brown the lamb on both sides, about 4-5 minutes, working in batches if necessary to keep the meat from being crowded. Open your windows and turn on the fan to avoid setting off the smoke detector. Remove the browned lamb from the pan and set aside on a plate.

Pour off the fat from the pan. Return the pan to the heat. Add 1 tbsp oil, and saute the onions until softened, about 4 minutes. Add the garlic and all spices except basil, and cook about 1 minute or until fragrant. Deglaze the pan with the reserved fig soaking water, and cook until reduced by half, about 2-3 minutes, stirring to loosen browned bits. Stir in the tomatoes, honey, and figs. Return the lamb to the pan. Simmer, covered, over low heat until the lamb is cooked through but still tender, 20-30 minutes.

Remove lamb from the pot and place on 4 plates. Stir in the basil, and simmer about 2-3 minutes until the suace has somewhat thickened. Spoon sauce over lamb. Serve immediately.

Serves 4.

Inspired by: http://www.valleyfig.com/c_recipes/maindishes/braised_lamb_a.htm

White Bean and Sweet Potato Soup with Greens

Just right for a day so cold you don't want to leave the house. Use whatever greens you have on hand if it's just too cold to go to the store. (Similar to this soup, but oh well.)

White Bean and Sweet Potato Soup with Greens

2 cans small white beans, drained and rinsed
2 large sweet potatoes, peeled and cubed
2 tsp olive oil
1 medium onion, diced
2-3 cloves of garlic, roughly chopped
1-2 cups sliced greens (I used bok choy leaves, just the green parts, but spinach, kale etc. would be fine)
2 tbsp soy sauce
1/2 tsp smoked paprika
1/2 to 1 tsp Sriracha or other hot sauce
1 large pinch thyme
5 cups of water

In the bottom of a large pot, briefly saute the chopped up sweet potatoes, onions, and garlic in the oil, about three minutes. Add the beans and water; turn the heat to high and bring to a boil. Once boiling, turn the heat to low. Add the soy sauce, hot sauce, and spices; simmer until the sweet potatoes are very soft but still mostly holding their shape, about one hour. Add the greens; stir, and cook just a few more minutes, until they just begin to wilt. (Sturdier greens, like bok choy, will not wilt very much -- that's fine.) Serve immediately.

Serves 5-6.