Star Hollow Farm is an organic vegetable farm operated by the Treichler family in south-central Pennsylvania, 100 miles north of Washington, DC, in the Chesapeake Bay Watershed.
This blog is a forum for members of the Star Hollow Farm CSA and the Treichlers to exchange recipes, ideas and advice about seasonal food, and to discuss other topics related to sustainable and local food.
Wednesday, June 10, 2009
recipes for greens?
I'm preemptively trying to find a (vegetarian) recipe where I cook the kale and possibly wild spinach (in this week's box). Any suggestions?
I usually rinse the kale, strip off the touch center rib, cut the leaves into strips. Then heat some olive oil in a pot, saute a sliced garlic clove or 2 until it starts to get tender, toss in the chopped kale, stir until it starts to wilt, then cover and turn heat way down and cook until it's tender. Salt and eat. Also good with some red pepper flakes if you're in the mood. Also delicious is boiling or steaming some potatoes, then cooking the kale as above, then mashing the kale and potatoes together.
Elizabeth, that sounds yummy. I don't use a recipe, but I usually cook greens in enough water to leave enough leftover liquid to make what my momma used to call "pot liquor," typically seasoned with a little salt, pepper, garlic and onion, dash of hot sauce, maybe a Tablespoonful of vinegar and (secret ingredient alert!) a good glug of blackstrap molasses. I sometimes cook my potatoes (especially new potatoes, like we're expecting this week!) in the same pot; you'll need to add a little extra salt to the water if you do that. Enjoy!
Last night, I made a salad with beets, beet greens & lambs quarter -- it was a modified version of Dandelion Greens with Hot Olive Oil dressing on epicurious (very good as written), but this is what I did: Combine 2T of evoo with 1-2 cloves of sliced garlic, a few shakes of salt & pepper in a pan. Cook over low heat until fragrant. Add a handful or raisins & slivered almonds & cook another couple of minutes until the raisins plumb. Turn off heat & add 1T of sherry vinegar & 1/2 tsp. of sugar. Pour over bowl of beet greens, lambs quarter & roasted baby beets (optional). Toss to combine.
Thanks, guys! I just made (and ate) an amalgamation of what Elizabeth and Ruth suggested, except I didn't mash the little red potatoes since they were too cute. The whole thing seemed a bit too healthy, so I grated some parmesan cheese on top. J, I'm going to try my hand at a wilted salad next time.
2 tablespoons extra virgin olive oil 5 cloves garlic, cut in half, smashed, and peeled 2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained 7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons 1/2 teaspoon salt Freshly ground black pepper 1/2 cup low-salt chicken stock (canned is ok) 1/2 teaspoon balsamic vinegar 1/2 ounce crumbled goat cheese (optional)
A simple way to cook kale is to tear or cut out the tougher ribs, and tear the leaves into manageable pieces. Use the ribs for something else that will be cooked longer such as Rhode Island Kale Soup.
finely mince an inch of fresh ginger (or to taste)
mix the ginger into a few tablespoons of teriyaki sauce.
Heat a tablespoon or so of oil in a wok, stir fry the kale leaves quickly, adding in more as the leaves cook down a bit, but still have texture. When the kale is still green but getting tender, add the ginger mixture, cook to taste. I like them just barely tender.
Variations: add pressed garlic cloves, hot red pepper, use other greens
I make Faith Willinger's pasta with wild greens. Prepare as much as 2 lbs of greens of any kinds (if using kale, discard stems; if using chard, you have to remove the stems but can chop them up and saute). Put a pot of pasta water on to boil. Chop up some garlic, saute over low heat with 3-5 anchovies, which will dissolve as they cook, and some red pepper flakes if you like. You can also add a chopped onion if you want a little sweetness in the dish. When the pasta water boils, salt for pasta, then add the greens (if using kale you'll need to add that about 4 minutes before the chard or spinach, which blanch almost instantly). When veggies are wilted, transfer with a slotted spoon to the pan with the olive oil. Bring the pan to high heat and stir fry the greens for about 2 minutes (add some pasta water if the mixture is dry), then turn off the heat. Bring the pasta water back to a boil and cook pasta -- a short kind like penne or oriechiette works best -- till not quite al dente, about 6 minutes. With the slotted spoon, transfer the pasta and about 3/4 cup of pasta water to the greens mixture and bring back to high heat, stir fry for another 2-3 minutes. You can top with parmesan, pecorino romano, feta, goat cheese, etc. This same basic recipe works also with broccoli and cauliflower, either mixed with greens or not. My kids love it.
I usually rinse the kale, strip off the touch center rib, cut the leaves into strips. Then heat some olive oil in a pot, saute a sliced garlic clove or 2 until it starts to get tender, toss in the chopped kale, stir until it starts to wilt, then cover and turn heat way down and cook until it's tender. Salt and eat. Also good with some red pepper flakes if you're in the mood.
ReplyDeleteAlso delicious is boiling or steaming some potatoes, then cooking the kale as above, then mashing the kale and potatoes together.
Elizabeth, that sounds yummy. I don't use a recipe, but I usually cook greens in enough water to leave enough leftover liquid to make what my momma used to call "pot liquor," typically seasoned with a little salt, pepper, garlic and onion, dash of hot sauce, maybe a Tablespoonful of vinegar and (secret ingredient alert!) a good glug of blackstrap molasses. I sometimes cook my potatoes (especially new potatoes, like we're expecting this week!) in the same pot; you'll need to add a little extra salt to the water if you do that. Enjoy!
ReplyDeleteLast night, I made a salad with beets, beet greens & lambs quarter -- it was a modified version of Dandelion Greens with Hot Olive Oil dressing on epicurious (very good as written), but this is what I did:
ReplyDeleteCombine 2T of evoo with 1-2 cloves of sliced garlic, a few shakes of salt & pepper in a pan. Cook over low heat until fragrant. Add a handful or raisins & slivered almonds & cook another couple of minutes until the raisins plumb. Turn off heat & add 1T of sherry vinegar & 1/2 tsp. of sugar. Pour over bowl of beet greens, lambs quarter & roasted baby beets (optional). Toss to combine.
Thanks, guys! I just made (and ate) an amalgamation of what Elizabeth and Ruth suggested, except I didn't mash the little red potatoes since they were too cute. The whole thing seemed a bit too healthy, so I grated some parmesan cheese on top. J, I'm going to try my hand at a wilted salad next time.
ReplyDeletehere are 2 kale ideas...
ReplyDeleteGarlicky Braised Kale with Sun-Dried Tomatoes
Serves 2-my thanks to Rita Calvert:
Braising softens kale, which will be a little tough and leathery if undercooked. Unfortunately, kale also loses its bright green color when thoroughly cooked. As a variation, try using the pretty new variety of kale called cavolo nero, or Tuscan kale, in this recipe. Or use young turnip greens. You can also vary this recipe by sautéing onions or bacon with the garlic, or by adding red pepper flakes.
2 tablespoons extra virgin olive oil
5 cloves garlic, cut in half, smashed, and peeled
2 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained
7 oz. stemmed kale leaves (from about 1/2 large bunch kale), washed and cut into 1-inch ribbons
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup low-salt chicken stock (canned is ok)
1/2 teaspoon balsamic vinegar
1/2 ounce crumbled goat cheese (optional)
Heat the olive oil in a Dutch oven or a 3- to 4-qt. soup pot over medium heat. Add the garlic and sauté, stirring, until starting to brown, 2 to 3 min. Add the sun-dried tomatoes and stir to combine. Add the kale, tossing to coat it well with the oil. Season with the salt and a few grinds of pepper, and continue stirring until all the kale is wilted. Add the stock, bring to a boil, reduce to a simmer, cover and cook until the kale has softened, about 8 min. Uncover, turn the heat to high, and boil away the remaining liquid, stirring frequently, until the pan is almost dry. Take the pan off the heat. Season with the vinegar and stir to combine. Transfer to a small serving dish or plates. Top with the crumbled goat cheese, if you like.
Kale with Fresh GInger
A simple way to cook kale is to tear or cut out the tougher ribs, and tear the leaves into manageable pieces. Use the ribs for something else that will be cooked longer such as Rhode Island Kale Soup.
finely mince an inch of fresh ginger (or to taste)
mix the ginger into a few tablespoons of teriyaki sauce.
Heat a tablespoon or so of oil in a wok, stir fry the kale leaves quickly, adding in more as the leaves cook down a bit, but still have texture. When the kale is still green but getting tender, add the ginger mixture, cook to taste. I like them just barely tender.
Variations: add pressed garlic cloves, hot red pepper, use other greens
I make Faith Willinger's pasta with wild greens. Prepare as much as 2 lbs of greens of any kinds (if using kale, discard stems; if using chard, you have to remove the stems but can chop them up and saute). Put a pot of pasta water on to boil. Chop up some garlic, saute over low heat with 3-5 anchovies, which will dissolve as they cook, and some red pepper flakes if you like. You can also add a chopped onion if you want a little sweetness in the dish. When the pasta water boils, salt for pasta, then add the greens (if using kale you'll need to add that about 4 minutes before the chard or spinach, which blanch almost instantly). When veggies are wilted, transfer with a slotted spoon to the pan with the olive oil. Bring the pan to high heat and stir fry the greens for about 2 minutes (add some pasta water if the mixture is dry), then turn off the heat. Bring the pasta water back to a boil and cook pasta -- a short kind like penne or oriechiette works best -- till not quite al dente, about 6 minutes. With the slotted spoon, transfer the pasta and about 3/4 cup of pasta water to the greens mixture and bring back to high heat, stir fry for another 2-3 minutes. You can top with parmesan, pecorino romano, feta, goat cheese, etc. This same basic recipe works also with broccoli and cauliflower, either mixed with greens or not. My kids love it.
ReplyDelete