Greens Trump Brisket
September 23, 2009
By dinnertime on Monday I had had it with leftover Rosh Hashanah brisket, and so had J. We had about 6 slices left, which went into the freezer for sandwiches in a few weeks, when we’ll be excited about it again.
Instead of leftovers, I washed and roughly chopped a gallon-size bag of broccoli rabe and Red Russian kale from my farm share (make sure to chop up the stems, which are a lot more tough than the leaves). After caramelizing a thinly-sliced onion in a little olive oil, I dumped the greens on top and cooked them over high heat for about 5 minutes, until they were tender but not soggy. A little kosher salt on top finished them off. After a couple of days of heavy holiday eating, the greens were a welcome respite.
I served the greens separately from some whole wheat penne, hoping the boys would try some but knowing that if they didn’t, at least there was their favorite, pasta and shredded mozzarella for dinner. Sometimes A. will try the vegetables, especially green ones. No dice on the greens that night, and just for fun G. decided he no longer likes plain pasta. He actually pitched a fit about the penne, demanding something else instead. Sorry, buddy. That’s dinner. Eat it, or don’t — it’s your choice. He chose not to eat, and then surprised me by sitting nicely with us for the rest of the meal once he realized there was no alternative forthcoming.
If I can’t count on plain pasta, what can I count on?
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Filed under: Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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