Archive for the 'Mizuna' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Spicy Greens

Wednesday, September 19th, 2007

Sara Jones, Tucson CSA

1 bag braising greens
½ inch ginger, grated
2 cloves garlic, minced
Red chili flakes, to taste
2 teaspoons oil
1 splash soy sauce

This is a quick way to use your braising greens. Adjust the spice to your taste. Start by grating about ½ an inch of fresh ginger and combine with a few cloves of minced garlic and red chili flakes. Wash and chop greens, leaving moisture on leaves (this should leave just enough moisture to briefly steam the greens without leaving them soggy). Briefly fry spice mix in about 2 teaspoons of hot oil, stirring quickly to avoid burning spices. Add greens and stir well to coat. Reduce heat to low, cover and cook 2 or 3 minutes until greens are tender. Splash with soy sauce and serve.

Braising Greens And Rice Pilaf

Sunday, November 19th, 2006

From Philippe, Tucson CSA

1 bunch of braising greens (or any greens), sliced in ribbons
1 medium onion, sliced in rings
2 cloves of garlic, crushed
2 tablespoons oil
1 two-ounce can anchovies (optional)
1 stalk lemon grass (optional), cut in 1 inch segments
1/4 cup grated Parmesan cheese
1 cup rice
salt and pepper to taste

Sauté the rice in 1 tablespoon of oil until it begins to puff. Add 2 cups of water, a pinch of salt and a dash of black pepper.
Cover and simmer for 15-20 minutes, or until water has evaporated.
Sauté the onion rings, garlic, lemon grass and anchovies in the other tablespoon of oil for 5 minutes or until onions are tender.
Add greens and stir gently for another 5-10 minutes until greens are soft but still vivid green.
Salt and pepper to taste.
Serve on a bed of rice and sprinkle with grated parmesan.

Braised Greens and Garlic

Wednesday, September 13th, 2006

Any dark green leafy vegetable will work with this basic preparation. Try kale, mustard or chard; mustard will be more bitter, while kale has a subtle earthy flavor.

1 bunch kale, mustard greens or chard ( or 1 bag of CSA braising mix)
1/2 tablespoon olive oil
1-3 cloves garlic, minced
salt to taste
lemon wedges

Wash greens thoroughly. Drain. Chop greens into 3-inch pieces.
Heat oil in a large skillet. Sauté garlic for 2 minutes. Add greens to skillet.
Cover and cook over medium heat for 10 minutes (2-3 minutes only when greens if greens are young and tender), stirring once in a while to coat all the greens with garlic and oil. Sprinkle with salt.
Serve with lemon wedges.

Winter Greens Lasagna or Pasta

Monday, July 24th, 2006

(what to do with the wilting winter greens) (Laura)

Saute garlic and pine nuts in olive oil, add greens and lightly saute with lid on pan to conserve heat and steam.
I added some white wine, which made them really tasty.

Saute your greens in some olive oil and garlic until wilted.

In a separate pan, make a bechamel cheese sauce (Joy of Cooking has an easy and basic recipe).  Basically, you melt a quarter stick of butter in a pan, add a tablespoon of flour and a cup of milk (slowly) while stirring. Add a small, clove-studded
onion (or an onion plus a bit of ground cloves). Simmer while stirring for 5-10 minutes.  Then you add cheese until you like the consistency. I used a little ricotta, goat cheese, and parmesan.  You can use olive oil rather than butter.

For the lasagna, toss the sauce and the sauteed greens together and layer between dry lasagna noodles and put in the oven. My lasagna was an utter failure because I tried to boil the noodles first. In case of failure, try…

Winter green pasta!
Toss the greens with your favorite pasta noodle and pour sauce over them.

The mustard greens are SUPER tasty with the cheese sauce. Trader Joe’s has really cheap fancy cheeses – especially the goat ones.

Scalloped Potatoes and Greens

Monday, July 24th, 2006

By Philippe, Tucson CSA

4 medium potatoes, thinly sliced
2 tablespoons butter
1 bunch scallions (or I’Itoi onions), sliced
1 bunch greens (any greens), sliced in ribbons
2 tablespoons flour
2 cups milk
1 dash nutmeg
1 teaspoon dry mustard
salt and pepper to taste

Heat oven to 350˚. Lightly grease an 11 x 7-inch baking dish.

Melt butter in a medium saucepan. Add scallions and sauté for one minute. Stir in flour until smooth.

Add milk and stir until thick and bubbly. Add salt, pepper, mustard and nutmeg. Stir in greens. Pour mixture over potatoes and mix well, but gently. Pour the potato mixture into baking dish. Cover with foil.

Bake for 45 minutes. Uncover and bake for another 15-20
minutes, or until potatoes are tender.


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