House Capuchin 3

Our recipe with substitutions and notes (and this makes a household quantity!)

• 3 cups greens (see note)
• 2 tablespoons to 1/2 cup whey (see note)
• 1 cup cottage cheese or skyr that’s been pressed and crumbled
• 1/4 tsp salt

1. Wash and chop greens after cutting out stems. You’re aiming for pieces about 1 leaf thick by 1 by 1/2 inch. Stems should also be chopped to 1/4-1/2 inch length. Onions should be chopped very fine.
2. Put into a crockpot on low and cook until the greens are completely wilted. (at least a couple of hours… stir well and lift some on the spoon. They should have changed color completely. It depends on your crockpot temp how long it takes.)
3. Strain greens and put back in the crockpot.
4. Add whey (see note two)
5. Wash cottage cheese (put into a strainer and run water through and let drip out.) and then add to the dish. (see note on whey/skyr)
6. Add salt.
7. Let cook for another hour or so, then turn down to warm until you’re ready to eat.

Note on greens – You can use a lot of different things: harvested greens from the garden – turnip tops, carrot tops, beet greens, onion tops, lettuces, cabbage, sorrel, kale, onion. From the store – green onions, leek (the green part), celery, spinach, cabbage, brussels sprouts, kale, onion. Harvested from the lawn or parks, dandelion leaves, plantain leaves (either broadleaf or swordleaf), wild sorrel, goosefoot, lambs quarters, alexanders, nettles. …. re-creating winter-available greens….

Note on whey – You can use whey from any cheese, even the stuff that fresh mozzeralla balls some in from specialty stores. If you purchase skyr, or unflavored greek yogurt you can put it into a strainer with a weight on top and a bowl underneath to catch the whey. It doesn’t take much for this dish! If you absolutely cannot find whey, use one tablespoon of buttermilk plus 1 TBSP of water.

(I’m going to try to add a photo of getting why from the skyr….)

Test run 10/17/21 – Apparently there weren’t any process pictures on this! We used harvested greens from the garden, mostly turnip and carrot tops, with some leeks and onion tops. A few dandelion and plantain leaves probably got added, then a handful of beet greens from the yellow and red beets from the Farmer’s Market (the beets were cooked in another dish) and a handful of spinach got used…. re-creating harvest-available greens…. Those were all cooked down with a little whey, just enough to start them being wet, then a cup of drained & washed cottage cheese was added and a little salt. This one is going to be hard for the feast, since we’ll have to depend of what’s available, although we froze 1/2 of the greens that were prepped. 

Original Recipe – Lofoten, Wild Leaf Herb and Cheese Pottage from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg. 44

Ingredients

• 3L of white goosefoot leaves
• 2 TBSP salted butter
• 2dl crumbled fresh soft cheese (probably skyr would be best)
• 1 dl whey

Method

1. Boil leaves for 5 minutes.
2. Drain off the water.
3. Chop finely.
4. Melt butter in a pot.
5. Add cooked leaves, cheese and whey.
6. Simmer briefly.
7. Give it a stir.
8. Serve.

Notes – Where the dickens do we find goosefoot?

Andi Houston – You can find Chenopodium greens often in the freezer section of larger Indian grocery stores, it’s called “bathua” in Hindi. It’s sometimes sold fresh in Indian and pan-Asian grocery stores. It’s easily distinguishable from other greens as the leaves are a bit fuzzy. 

Wikipedia – Quinoa (Chenopodium quinoa; /ˈkiːn.wɑː, kiˈnoʊ.ə/,^[2][3][4] from Quechua kinwa or kinuwa)^[5] is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.^[6] Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America.^[7] It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.^[8] – Still doesn’t help with the greens.

Test run 10/17/21 – Apparently there weren’t any process pictures on this! We used harvested greens from the garden, mostly turnip and carrot tops, with some leeks and onion tops. A few dandelion and plantain leaves probably got added, then a handful of beet greens from the yellow and red beets from the Farmer’s Market (the beets were cooked in another dish) and a handful of spinach got used…. re-creating harvest-available greens…. Those were all cooked down with a little whey, just enough to start them being wet, then a cup of drained & washed cottage cheese was added and a little salt. This one is going to be hard for the feast, since we’ll have to depend of what’s available, although we froze 1/2 of the greens that were prepped. 

Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 12/26/21