Remove all leaves from stems and discard stems. Wash leaves thoroughly to remove all dirt. Roll the leaves up and cut into 1-inch pieces, then set aside. In a deep pot, add the remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Add the greens, cover, and cook on low for two hours stirring occasionally.
Crisped Carrots in Honey-Bourbon Butter
(The best-tasting carrot you ever had!)
12 carrots peeled and thickly sliced
7 tablespoons butter
1/2 cup bourbon
1/3 cup light brown sugar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chopped parsley
Melt 2 tablespoons butter in a large skillet over high heat. Season carrots with salt and pepper to taste and add to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until browned. Transfer the carrots to a dish and set aside. Turn down the pan to medium heat. Add the bourbon and cook, stirring to deglaze the pan. Add the remaining 5 tablespoons of butter to pan and the brown sugar. Stir to combine then add carrots and bring to a simmer. Reduce heat to low, cover and cook for 3 to 5 minutes, or until the carrots are fork tender. Continue to cook until the glaze has thickened, 3 to 4 minutes more. Transfer to serving dish and garnish with parsley.
Smoked Gouda Mashed Parsnips
(Mary looooves these!)
10 parsnips, peeled and cubed
1 cup milk
1 teaspoon salt
1/2 tsp pepper
1/4 cup butter
1 teaspoon dried thyme
1 cup shredded smoked gouda
In a large pot over medium-high heat bring 5 cups of water to a boil. Add parsnips and salt. Cover and cook until parsnipsare tender, 25 to 30 minutes. Drain parsnips and return to pot. Add in milk, butter, thyme, and pepper and blend until smooth using a hand mixer. Fold in smoked gouda. Season with salt and pepper to taste.
Charred Herb-Butter Brussels with Bacon Shards
(One of the few vegetables Rhage looks forward to!)
3 strips bacon cut into 1/2-inch pieces
15-20 Brussels sprouts
1 tablespoon minced garlic
3 tablespoons butter
2 tablespoons Kosher salt for blanching
salt and freshly ground pepper to taste
Cut Brussel sprouts in half lengthwise. Heat a large skillet to medium heat and add the chopped bacon. And cook until crisp. Remove from skillet and place on paper towels to drain. In same pan with bacon grease, melt butter and add Brussels sprouts. Sauté Brussel sprouts until they start to brown around the edges, about 8 to 10 minutes. Season Brussel sprouts with salt, pepper and minced garlic. Toss in bacon and stir to coat all the Brussel sprouts. Serve hot.
