I’ve slowly been building up my dried herb mix. Currently it consists of oregano, thyme, sage, and savory. I’ve been throwing into soups and roasted vegetables when I want a more subtle flavor than herbes. It might be perfect now, but we’ll see what comes along with the herb share later in the year.
With these herbs, I added the rest of the can of tomato paste from the tagine, most of a small head of garlic, about a quarter cup of olive oil, and a can of cannellini beans. Plus some salt and pepper. I stirred everything together and sautéed them until aromatic, then added a cup and a half of water. I brought it to a boil, added the head of collards, and left them to simmer for 15-ish minutes (stirring every so often), until the collards started to wilt and the liquid thickened back to a paste. Incredibly delicious and so easy for a quickly darkening Sunday evening.
Now that it’s getting dark at 7, I feel there’s an urgency to make dinner earlier to photograph it in natural light. But, whatever. This is not a professional blog. All dinner photos are dark or shrouded in overhead lights from here out.
Rhubarb Season 