My apologies, totally butchered The Bard’s words.
Being October and all, was in the mood for something stew-ish.
Started with sauna-ing an onion (thinly sliced).
I know, chefs are cringing right now. Supposedly, the “correct” way is to cook the onions in a thin layer to caramelize the sugars in the onions. But I didn’t want them caramelized, I wanted them soft. Don’t get me wrong, I love caramelized onions, just not this time.
After the onions were soft and “sweaty”, I added turnip greens.
The moisture from the onions helped to “braise” the turnip greens. Next, a can of chili.
Of course, I had to assist the chili with a “dash” of chili powder. 🙂
Finally, after the chili, onions, and turnip greens were nice and bubbly, I topped everything off with …
Not the prettiest of dishes, kind of homely, but man oh man, comfort food to the max. The sweetness of the onions, bitterness of the turnip greens added layers of flavors to the spiciness of the chili. The egg just made the dish decadent. Since The Cat had her own noodles, I didn’t bother to “plate” this, just tucked in straight into the pot (no caldron, stainless steel). Tummy was extremely happy.
“Fire burn, and caldron bubble.”
Pointy hat and warts not included. Hee hee.
Enjoy. Eat well.
Read Full Post »