Friday, June 11, 2010

Green hamburger season

Romaine and Spinach

It's that time of year again, when we get more greens in the Freemantle house than we know what to do with. This week's CSA box had mixed field greens, romaine, arugula, spinach, kale and a big bag of basil. Yum!

What does our family do with all of these greens? Green hamburgers, of course! They're fairly easy to make, they require a lot of greens, and everyone in our house gobbles them up. This recipe is from my Grandma, and it's not exact in any way. But I think you'll be able to figure it out.

Steam your greens. Kale works really well, as does swiss chard. But you can throw anything in there. More delicate greens only need a minute or two. For the purposed of this recipe, let's start with three large bunches.

Let them cool and squeeze the water out of them as best as possible. (This is the hardest part of the whole recipe.)

Stick them in a good processor and grind them up. Add two eggs, a quarter cup of Parmesan and salt and pepper to taste. Whir that up again. Then start adding bread crumbs. (You can make your own, or use store bought.) Start with a half cup, and continue adding until the greens form a consistency that will allow you to mix them into patties. (When they're too wet, they stick to your hands. When they're too dry, the fall apart.)

When you've got your mixture feeling good, scoop it up with your hands and make patties.

You can bake these babies at 400 degrees for about 10 minutes. You can stick them on the grill, or you can pan fry them. They freeze really well too, but I would recommend baking them first. Then you can just pop them in the microwave and eat.


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