The difference between Chard and the mixed greens--the Chard was buttery where these greens are snappy. Both are lovely.
Wab, this one's another winner.
Saturday, November 8, 2008
Can't get enough
I had lots of lasagna noodles left over from last night's Swiss Chard Extravaganza (that's one of the beauties of making this lasagna as an individual entree); so today, my fella and I made a whole pan of the stuff. This time we used mixed greens instead of Swiss Chard, and I doubled the amount of red pepper flakes (it turned out a snitch warm but not at all h-o-t. Next time, to kick up the temp, we may add some peblano).
The difference between Chard and the mixed greens--the Chard was buttery where these greens are snappy. Both are lovely.
Wab, this one's another winner.
The difference between Chard and the mixed greens--the Chard was buttery where these greens are snappy. Both are lovely.
Wab, this one's another winner.
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2 comments:
I'm psyched that you liked it. I used the turkey sausage too and couldn't tell the difference. And I too made it in one giant pan.
To t-bird or anyone who doesn't want to swallow meat: I think some veggie crumbles with a teensy bit of ground fennel would accomplish the same flavor explosion that is greens, bechemel, lemon, swiss cheese and sweet italian sausage.
Or, or, this great vegan sausages that Tofurky makes. :)
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