Finally! I'm sharing a meal from our edible garden.
I've been meaning to share this quick weeknight meal for quite awhile now since it's been making an appearance on our kitchen table almost twice a week! And as our gorgeous winter greens have begun to fall prey to caterpillars and bolt - I figured it was high time to share.
This post falls somewhere in between a recipe and guide for a meal. The ingredients are loose depending on what looks good in the garden that night. But the basics stay the same; noodles, broth, greens, and herbs. So here's how we made our Greens & Herb Pho in early June.
Greens: Collards, Lactino Kale, Nasturtiums, and Baby Bok Choy. (left)
Herbs: Green Onions, Chives, Cilantro, Fennel sprigs, Epazote, Shiso, Genovese Basil, and Curly Parsley. (right)
Greens & Herb Pho
Cook the noodles in a medium pot according to the directions on the package - this may mean soaking them in boiling water for a few minutes or simmering them for a bit until soft.
Once the noodles are cooked, strain, rinse, and set aside.
Rinse out the pot and fill with with the pho soup base.
Bring to a boil on medium high heat.
Add the greens, cover, and simmer for about 2-3 minutes or until the greens are tender.
Add the herbs, stir, cover, and simmer for about 1 minute.
Add the noodles, stir, cover, and simmer for about 2 minutes.
Remove from heat and serve!
Makes 2 large servings.