Jun
07
    
Posted (Lori) in News

GREENS

All of the greens we get can be used interchangeably in these recipes: Swiss chard kale, collards, mizuna and other mustard greens, tatsoi, arugula, sorrel, bok choi, chinese cabbage will all work. The light, wispy greens of spring and early summer will cook very quickly, in about a minute or two. When the greens get thicker  and heavier, do the same thing, just do for longer, for five or more minutes.

You’ll find lots of information about how to prepare, store and preserve greens on our website, on Stoneledge’s website, and in Recipes from America’s Small Farms (pages 42-43). But I want to remind you—greens freeze very well. I usually have about a dozen small baggies of frozen greens in my freezer when the CSA season is over, and I take them out one by one over the winter. Just chop, throw them in boiling water and drain completely. Press out all the water, flatten them out and put them in a ziplock. They don’t take up much room—my freezer is tiny—but they are much appreciated when I turn them into quiches, frittatas, and spinach dips in the winter.

SPICY, NUTTY, CREAMY GREENS

Butter &/or olive oil about 3 tbs total

1 tbs chopped garlic or garlicscape

1 small onion, chopped

1 small chili pepper, diced—remove most of the seeds unless you like it very hot– or ¼ tsp ground cayenne pepper

¼ lb sliced mushrooms (optional)

About 6 cups (2 bunches) mixed greens

2 tbs toasted chopped nuts—blanched almonds, pecans, peanuts, or any other nuts; pine nuts are best, but are just too expensive. Sunflower seeds are good, too.

¼ cup sour cream

¼ cup grated cheese

Salt to taste

Heat the butter/oil in a large, heavy frying pan. Add the onion and garlic and sauté until soft. Add the chili pepper and mushrooms and sauté until they are softened; toss over high heat until most of the liquid evaporates. Add the greens; toss until totally wilted. Add the nuts and toss again. Fold in the cream and cheese and stir until combined. Add salt to taste. Serve as a side dish or over pasta or rice.

GREENS AND BEANS

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced, or one chopped garlicscape

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, turnip greens, frisse, chard; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained1 teaspoon (or more)

Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED BOK CHOY

From New York Times, Sam Sifton

2 tablespoons neutral cooking oil, like canola

2 garlic cloves, peeled and minced

1 ½-inch piece ginger root, peeled and minced

¼ teaspoon red-pepper flakes, or to taste

4 bunches of bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

1 tablespoon soy sauce

1 tablespoon chicken stock or water

Toasted sesame oil for drizzling

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are sot to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.

BRAISED MIZUNA WITH SPRING TURNIPS

FROM: http://www.food.com; this recipe is from The Culinary School of the Rockies.

1 bunch baby turnip

1 lb leafy greens (such as Chard, Mizuna, spinach, tatsoi)

2 teaspoons oil, divided

1?2 cup water or 1?2 cup apple juice or 1?2 cup white wine

1?2 teaspoon salt

1?4 teaspoon black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.

Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.

In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.

Add the wine or other liquid and cook until it is mostly evaporated.

Plate greens and arrange the warm turnips on top.

SWISS CHARD WITH BUTTER, GARLIC AND LEMON

From Cooks.com

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 garlic cloves, minced

1 pinch dry crushed red pepper

1 bunch swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces

1?2 lemon, juice of

salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute.

Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally); this will take a few minutes if the greens are light, about 8 minutes of they are are heavy—more if you like them very soft.

Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.



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