Episode 4: Nipplewort скачать в хорошем качестве

Episode 4: Nipplewort

Nipplewort, an undervalued and delicious wild green! It's versatile, healthy, abundant, and considered an invasive species, so feel free to harvest as much as you can eat! It freezes and dries well. Join us as we bake this flavorful green into one of our favorite dishes - Monster Roll. Recipe: Monster Roll Ingredients: 2 cups chopped green vegetables (asparagus, broccoli, zucchini, artichokes, and peppers are all great) 1 loaf thawed bread dough 1/2 cup shredded cheese of choice 1/3 cup chicken stock About 4 cups fresh Nipplewort (will cook down to about 1/2 cup) Optional: 3 tablespoons cottage cheese 1 tablespoon cream cheese salt & pepper to taste Directions: Preheat the oven to 350. 1. Thaw the bread dough and let it rise. 2. Wash the Nipplewort and keep it in a basin of very cold water to keep it fresh. 3. Chop the vegetables and cook them in 1/3 cup broth of choice in a skillet for about 5 minutes on medium high heat. When they're just about done, remove from the heat, but leave a little bit (about a tablespoon) of the juice in the skilled. 4. Drain the Nipplewort and add to the skillet. Cook 1-2 minutes and cut with kitchen scissors into smaller bits as it cooks. Remove from heat after 1-2 minutes. 5. Add in 1/2 cheese, cream cheese and cottage cheese (optional). Set aside. 6. Roll out bread dough to 1/4 inch thick. When ready, add the filling to the dough and spread it out evenly. 7. Roll up the dough and seal any holes. 8. Bake in 350 degree oven for 35 minutes, until the loaf is evenly golden. 9. Let sit for about 5 minutes, slice and serve with a garden salad. Enjoy!