Thursday: chicken and cabbages

This week's biokiste contained sauerkraut (a totally different style from what we get at the market) and the first grünkohl (essentially collard greens) of the season. I was very happy to see both. :-)

I did a very simple preparation with the grünkohl: Dice some smoked bacon and render it. Chop the grünkohl into small pieces, saute those pieces in the bacon fat with some olive oil and a pinch of salt until the greens darken. Add some chicken stock, cover, and simmer for about 45 minutes until the grünkohl is tender.

I had made chicken stock on wednesday night (for Saturday's thanksgiving meal) and reserved the breasts from the chicken. Those I served last night: Pound out the chicken breasts, season them, top with a bit of sauerkraut, and then roll them and tie with kitchen string. Let these sit around until just before dinner time then brown them on all sides in a bit of peanut oil, deglaze with vermouth, add a bit of stock and let them cook until cooked through (another couple minutes). Serve with the pan sauce poured over.

We also had the leftover squash/celery root/potato puree from Wednesday night. That might even have been better the second night.