Oct
03
    
Posted (Lori) in News

FALL GREENS

The greens we see in our shares in the cooler months are usually heavier and thicker than the airy greens of springs—even when they go by the same names. Among the greens we’ll get in the next six weeks are Swiss chard, spinach, collard greens, kale, mizuna, mustard greens, turnip greens and radish greens. Although there are variations in taste and texture, most of them can be used interchangeably in recipes and are stored and preserved the same way.

One difference: some greens taste good raw and can be used in salads, while others are better cooked unless they are very young “baby versions.” I use spinach, mizuna, mustard greens and radish greens in salads, and I use “massaged” kale in salads as well. I cook everything else, though some people like to use heavier greens in salads, too (see previous posts and Candice’s email for recipes for fall dressing; see below for information on massaging kale.

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper. Put one square of paper towel into the plastic bag. Check every few days; remove yellow or brown leave and replace the paper towel if it’ wet.

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room in the freezer.

COOKING GREENS:

Remove the tough ribs and ends, chop the leaves roughly. Then:

–Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

–Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

–Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

Save the stems and ribs, too. Double the cooking times for these and use with the leaves. Or try the Chard Stem Gratin (use seems and ribs from any green) from Recipes from America’s Small Farms, p. 56

PILAF WITH KALE

Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov

2 cups jasmine rice

Kosher salt

¼ cup olive oil

½ cup sliced onion

2 garlic cloves, chopped

2 cups (packed) finely minced kale

½ tsp. ground pepper

pinch ancho, urfa, or another smokey pepper

2 cups rich chicken stock

1 tbs finely ground lemon zest

Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.

Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.

Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.

MEDITERRANEAN KALE
Recipe by: Julia Phillips, Allrecipes.com
12 cups chopped kale (about 1 pound)
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
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Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
SAUTÉED KALE
Sam Sifton, NYTimes
4 servings
This is a technique that elevates basic sauteed greens into something even more savory and tender.
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
½ cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
SPINACH AND KALE BITES
http://2sistersrecipes.com/spinach-and-kale-bites/
Little vegetable balls loaded with spinach, kale and Parmesan cheese then lightly coated with panko breadcrumbs and baked until crispy and tender.
Ingredients
1 small yellow onion- chopped
2 Tbsp. extra-virgin olive oil
2 Tbsp. salted butter
6 ounces spinach
2 cups packed with fresh kale, rinsed
1 large scallion (green onion)
1 egg
? cup panko bread crumbs, plus extra for coating
½ cup grated Parmigiano-Reggiano cheese
salt and pepper to taste
cayenne pepper
olive oil cooking spray
Preheat oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.
Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium size mixing bowl.
Add one egg, ? cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
Gently roll ball into panko bread crumbs to coat evenly.
Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm.
Yields: 20 bites
“CREAMED” COLLARD GREENS WITH PEANUT BUTTER AND CHILE
From Saveur:
Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Chef Pierre Thiam grinds his own peanut butter from roasted peanuts to make a creamless creamy sauce, but if you don’t make your own, use natural peanut butter, as peanut butters made with added sugar and stabilizers will change the flavor of the dish. Almond, cashew, and other nut butters also add an interesting, albeit untraditional, flavor to greens prepared in this manner.
Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal
SERVES 6-8   45 MINUTES
2 lb. collard or turnip green leaves, roughly chopped (12 cups)
1 cup dried shrimp
4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
1 1?2 medium yellow onions (1 roughly chopped, 1?2 sliced into 1?4-inch-thick rings)
1 vine-ripe tomato, cored, seeded, and roughly chopped
4 tbsp. red palm oil or vegetable oil
2 tbsp. tomato paste
1?2 cup natural peanut butter
Kosher salt and freshly ground black pepper
Bring 2 cups water to a boil in a large saucepan and season with salt. Add the collard greens, cover, and cook until the leaves are tender and wilted, about 5 minutes. liquid. Place the leaves and reserved liquid in a blender, purée until smooth, and scrape the paste into a bowl.
Clean the blender and return it to its base. In the blender, combine the dried shrimp with three-quarters of the chiles, half the chopped onion, and the fresh tomato and purée until smooth. In a large saucepan, heat 2 tablespoons palm oil over medium-high. Add the remaining half of the chopped onion and the tomato paste and cook, stirring constantly, until the onions are soft and lightly caramelized, 6 to 8 minutes. Scrape the shrimp and tomato paste into the pan, reduce the heat to medium, and cook, stirring, until lightly caramelized, about 5 minutes. Remove the pan from the heat, stir in the puréed collard greens and peanut butter, and mash until evenly combined. Season the greens with salt and pepper and scrape into a serving dish.
In a 10-inch skillet, heat the remaining 2 tablespoons palm oil over high, add the onion rings, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Arrange the onion rings over the collards and garnish with the remaining chile.
SHREDDED COLLARD GREEN SALAD WITH ROASTED SWEET POTATOES
FROM: Saveur
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. West Africans cook virtually every dish they make with red palm oil, which is made from crushing the fruit of the palm, unlike palm kernel oil, which is derived from the fruit’s seeds. Organic, fair-trade brands are available at Amazon, Whole Foods, and from West African specialty grocers.
SERVES 6-8
Ingredients
2 lb. sweet potatoes, peeled and cut crosswise into 1?2-inch-thick slices
1?4 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
1?4 cup roasted, unsalted cashews, roughly chopped
Instructions
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1?4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side. SHREDDED
MIZUNA SALAD WITH AGED GOUDA & ROASTED PORTABELLAS
Mariquita Farm, Adapted From Epicurious.Com
3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as arugula or watercress) washed, dried and torn or chopped for a salad
1 cup coarsely grated aged Gouda cheese
Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
ETHIOPIAN COLLARD GREENS (YE’ABESHA GOMEN)
FROM Saveur
These fragrant collards are cooked with an Ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
SERVES 4
INGREDIENTS
4 tbsp. unsalted butter
? tsp. black cardamom seeds
? tsp. ground fenugreek
? tsp. nigella seeds
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1″ piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼”-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
INSTRUCTIONS
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1? cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.


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