Greens, greens, greens!
Joined a CSA for first time this year and am LOVING it! Even my non vegetable eating husband is lovin the new veggies. Have an abundance of greens; mustard, kale , collards, swiss chard, bok choi and am looking for good recipes. Have included 2 links to great recipes. To the kale one , I used rice vinegar. Even hubs was swooning last night.
Please post some good recipes for greens.
I just made this Swiss chard with onions, currants and pine nuts, finished off with some balsamic.
3 T. pine nuts
1 T. extra virgin olive oil
1 medium-large onion, quartered and thinly sliced
2 cloves garlic, minced
2 large bunches Swiss chard, washed and stemmed, leaves chopped, stems diced
3 T. dried currants
1 T. balsamic vinegar
Toast the pine nuts in a dry skillet over medium heat until golden, and set aside. Heat the olive oil in a large deep skillet or dutch oven. Add the onions and cook over medium heat until very s0ft and starting to brown, about 10-12 minutes. Add garlic and chopped chard stems, and cook until stems are tender, about 15 minutes. Add the currants and chard leaves and cook for 3-5 minutes, until leaves are tender. Season to taste with salt and pepper. Stir in vinegar, top with pine nuts and serve.
Not the prettiest dish, but yummy:
For leftover greens that need using, I whipped up this "green soup" - very tasty and will take as much as you want to get rid of! I get my share today, so needed to clear out space and didn't want to waste anything . . . . http://www.semisweetonline.com/2010/06/30/green-soup/
A great way to use up a large amount of kale is with these Tuscan Kale Chips. Beware, they are addictive!
I also love Molly Wizenberg's Spaghetti With Braised Kale.
If you want to try raw kale, this Kale Salad With Pine Nuts, Currants & Parmesan is suprisingly good.
Chard seems to pair particularly well with rich ingredients (like eggs and cheese). Although not exactly low cal, these recipes are all delicious.
Double-Dutch Mac & Cheese With Chard
Chard, Onion & Gruyère Panade
Chard and Onion Omelet (Trouchia) - This one is good for hot weather because it is good served cold or room temp.
Our garden is producing bumper crops of greens at the moment. Had this last night, a staple in my house:
4 cloves of garlic, slivered
1 dried hot red pepper
2 T veg. oil
2 tsp demerara sugar
1 lb washed, chopped greens (was chard last night, but could be any)
2 T (or so) soy sauce
1/2 lb cubed tofu, optional
1 c frozen shelled edamame
Heat the oil til shimmering, add the garlic and pepper. When the garlic starts to color, add the sugar and stir for a few seconds, then toss in the greens, sprinkle with salt (I use like 1/2 tsp) and stir until greens are wilted. Add a cup of water (or enough to barely cover the greens) and the soy sauce, and bring the whole thing to a simmer. Simmer until greens are mostly cooked, then add the beans and tofu, if using. Cook until the beans are done, usually less than 5 min. Serve over rice.
The broth from this is much better than the sum of its ingredients.
We eat a lot of greens, typically braised. Most commonly I'll braise with garlic in a little chicken stock and then finish with lemon juice or sherry vinegar. My husband really loves them when I braise them with a can of diced tomatoes and then finish with balsamic. Sometimes I'll take these and tehn put them in a omelette.
Our CSA share has been great so far this year, too - the stuff just tastes so. damn. good.
I made this chard & ricotta salata recipe last week and it was delicious: http://www.semisweetonline.com/2010/06/23/greens-ricotta-salata/
And here's a link to 3 recipes I made in the past few weeks - with fresh greens from the share: http://www.semisweetonline.com/2010/06/14/csa-inspirations/
One of our favorites to make at home is slow-cooked dry lacinato kale (Tuscan / dinosaur kale / Cavalo Nero) from Suzanne Goin's AOC. Recipe at:
Also, another Suzanne Goin recipe that's fantastic, also with some lacinato kale:
Dark leafy greens are also great in quiche, lasagne.
There's also this article, if you haven't seen it:
Black cabbage (cavalo nero in Italian) aka Tuscan kale, lacinato kale, etc. is a natural fit with prosciutto. In Tuscany we often eat pasta tossed with cavalo nero and wild mushrooms sauteed with rendered prosciutto, and topped off on the plate with some pecorino. If you don't have good pecorino then you can substitute parmigiano reggiano stravecchio. It won't be quite Tuscan but it will be good. Hit it with a bit of truffle if availalble. You could pair with a Sangiovese grape wine like Brunello di Montalcino or a chianti classico if you wanted to maintain the Tuscan theme. Or you could expand in the EU to a Priorat or Rioja or Chateauneuf-du-Pape.
Cavalo nero is also very good sauteed with raisins and pignoli (maybe some lardo if you wanted to be Italian about it) and some good sherry. Or in soup with sherry. But that's only the Italian way--there are lots of great recipes being offered here.
Oh but that's Tuscan soul food. We used to eat riboltta so thick we used a fork (no kidding).
One thing about many of the Tuscan recipes for cavalo nero is that they presuppose that the leaves have been frost damaged. It is thought to concentrate the flavor.
Another dish that is a good use of cavalo nero is farinata di granturco con cavolo nero--basically cornmeal mush with black cabbage. I like it the Lucchese way with beans and celery but every town and village has its own variant.