Those two cuties are my grand kids who mostly eat a raw vegetable diet mixed with Chicken McNuggets. Rather frustrating for Grandpa who would like to be remembered one day for his cooking, but I've been told to be patient. I hope they will one day graduate from butter to tomato sauce on their pasta or enjoy a meal like the following, a product of my searches in the remarkable Trader Joe's. While I still prefer other sources for fresh produce, TJ's is continuing to surprise me with its interesting selections like this packaged "Southern Greens Blend" consisting of mustard, turnip, collards, and spinach greens.In the picture below, you see another variation of my greens and beans recipe for pasta.
In this variation, I cooked the greens with garlic, sun dried tomatoes in olive oil and white kidney beans and then added the pasta to the mix in the manner you've seen here ad nauseum. I finished the dish with grated parmiagiano and slivered toasted almonds.
In another variation, I've cooked these greens as above only this time with garlic,hot pepper flakes, raisins, olives and capers -Southern greens with a Southern Italian approach!
I have also tried the greens with pancetta (You could use bacon too) in a more American variation. I served them with barbecued baked beans.
Three different variations of these remarkably versatile greens, none of which the granddaughters in question will touch with a ten foot pole. I hope their palates grow more sophisticated while I still have the pleasure of seeing them enjoy my food. Otherwise, there will always be the blog. Friends, teach your children to eat at the dinner table whatever you eat. It requires patience and steadfastness. You will be faced with the fear they will starve to death, but take it from me. No kid ever starved themselves with food in front of them!