Saturday Dinner: Grünkohl and steamed vegetables.

This meal was inspired by the smoked beef tongue I found on sale at Coop yesterday. We picked some grünkohl up at the market and I went from there.

Dice a couple of onions and cook them in a bit of peanut oil until they start to soften. Add diced tongue (about half the tongue, 1cm dice) and cook until it browns a bit. Add the finely chopped grünkohl and cook, stirring frequently, for a few minutes until the greens darken. Add a splash of white wine, a bay leaf, a crumbled vegetable boullion cube, and some water, cover and let simmer for an hour or more. When the greens start to get tender, add some boiled potatoes that have been cut into chunks and cook for another 20 minutes for so.

I also made some steamed vegetables (kohlrabi and carrots, cut into matchsticks) that we ate topped with chopped chives and a drizzle of olive oil. For a salad I did a version of cole slaw with napa cabbage and a sauce made from yogurt, horseradish, lemon zest, lemon juice, mayo, cider vinegar, salt, white pepper, and enough peanut oil to give it some body.

This was excellent food.