Archive for the 'Spinach' Category

Swiss Chard, Mushrooms and Pork Belly with Poached Egg

Sunday, March 16th, 2014

Philippe Waterinckx, Tucson CSA

Not the most slimming of dishes, but very delicious.

1 tablespoon olive oil
2 bunches Swiss chard, chopped (or spinach, or any winter greens)
1 large onion, chopped
1 cup quinoa (or rice)
1 cup dry mushrooms
1 lb pork belly, cut in small cubes
1 tablespoon brown sugar
2 cup water
4 poached eggs
Salt and black pepper

Serves 4.

Heat oil on medium heat in large skillet.  Add chopped onions, diced pork belly, and sugar.  Sauté for 15 minutes or until slightly browned.

Add greens, dry mushroom (shiitake mushrooms work well in this recipe), quinoa, and 2 cups of water.  Stir together, cover, and cook on medium heat for 20 minutes.  Add salt and pepper to taste. Stir occasionally.

Serve on individual plates or bowls.  Add a poached egg on top of each serving.

How to poach an egg: bring some water and a dash of vinegar to boil in a pot. When water boils, turn heat down to a low simmer. Break an egg in a small bowl. Gently pour egg from the bowl into simmering water. Simmer for 1 minute until whites are cooked. Remove egg with slotted spoon. Repeat for remaining eggs.

About Spinach

Monday, January 9th, 2012

If beet greens lost their popularity due to the widespread cultivation of spinach, it may have been because in 16th century France, Queen Catherine de’ Medici ordered it be served at all meals. In honor of the queen’s birthplace—Florence—all spinach dishes were given then descriptor “Florentine.”

There’s no arguing that this leafy green is tasty and also very good for you. It contains lots of antioxidants, and is also rich in vitamins C, E, and K, beta-carotene, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, iron, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.

Boiling or stir-frying spinach leaves tends to leach some of these nutrients, so for maximum strength absorption, eat it raw! If you tire of salads, spinach is an excellent addition to smoothies!

For spinach recipes, look under Greens.

Spinach with Paneer Cheese

Tuesday, February 8th, 2011

Rachel Yaseen, The Organic Kitchen Tucson

2 tablespoons ghee (one for the paneer and one for the spinach)
1 tablespoon olive oil
1 pound (about two bunches) spinach or chard
1 inch piece ginger, grated or cut minced
3 large garlic cloves, minced
1 cinnamon stick
¼ teaspoon ground cardamom
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ cup plain yogurt
8 ounces paneer
1 tablespoon garam masala

Paneer: Prepare paneer, see above. Cut paneer into cubes. Heat 1 tablespoon ghee, add paneer & garam masala. Cook 2 min.

Spinach: Heat ghee and oil in a large pan over medium heat and cook ginger, garlic, and cinnamon about two minutes. Add the coriander, cumin, and salt. Add the spinach (or chard) and sautee until just tender. Add yogurt.  Add paneer. Garnish with sesame seeds.

Paneer Cheese

4 cups whole milk
1 cup whole milk yogurt
1 large piece cheesecloth or fine meshed strainer

Place milk in large heavy saucepan and bring to a boil, stirring gently over high heat. Before milk boils and the bubbles spill over, mix in the yogurt and continue to stir until the milk curdles and separates into curds and whey—1 to 2 minutes. Remove from heat. Pour into cheesecloth or strainer. For softer cheese, just use a strainer– use spoon to push cheese into strainer to drain extra liquid. For denser cheese, use a cheesecloth. Tie the ends around the kitchen faucet to drain–3 to 5 minutes. Then place between two plates and place a heavy book or brick on top to let extra moisture drain.

African Greens with Peanut Butter

Sunday, January 23rd, 2011

Kristina Bishop, Tucson CSA

This is a recipe that was commonly eaten in rural South Africa where I was a Peace Corps volunteer. It is widely eaten in Southern Africa.  There they use either spinach or wild greens the people gather.

1 bunch spinach or other greens
1 onion chopped
1 tomato chopped (I have used canned or frozen or left it out if I don’t have a tomato)
1/2 cup peanut butter (natural style is best)
salt and pepper to taste

Wash and de-stem the greens and roughly chop. In a medium saucepan bring to a boil enough water to cover the greens.  Add the greens to the boiling water.  Cook for about 10 minutes.  Drain most of the water. Reserve about 1/2 cup for later use.  Add the onions and tomatoes to greens and cook for another 10 minutes.  Meanwhile in a small bowl combine peanut butter with reserved water by adding one tablespoon at a time. Mix well until the sauce is thick but pourable.  Drain the rest of the liquid from the cooked spinach. Combine spinach with peanut butter sauce. Add salt and pepper to taste.

I hope you enjoy!

Frittata with Spring Greens

Thursday, April 8th, 2010

Sara Jones, Tucson CSA

We don’t often get parsley, and it’s a treat to get it in our shares.
You can use large quantities of it in this delicious frittata for a
really fresh taste.

5 eggs
1/4 cup milk
2 tablespoons flour
1/2 bunch baby leeks, thinly sliced
3-4 chard stems, diced
1 large handful chard or spinach greens, roughly chopped
1 handful parsley, roughly chopped
About 1 tablespoon olive oil
Salt and pepper to taste

Heat oil in a large skillet over medium high heat. Add leeks and
chard stems. Cook about 5 minutes, then add greens. Continue
cooking, briefly, until greens are wilted. Remove from heat. In
a medium size bowl, whisk together eggs, flour and milk. Stir
cooked vegetables and parsley into mixture and season with salt
and pepper. Pour mixture into well greased pie pan and bake in
a 350 degree oven for about 15-20 minutes, until eggs are set.

Endive Salad

Monday, February 22nd, 2010

Sara Jones, Tucson CSA

Citrus vinaigrette is great for salads with strong flavored greens
like endive. Adding toasted pecans (or even candied pecans)
will really help round out the salad, as well.

3 large handfuls endive, cleaned and roughly chopped
2 large handfuls spinach, cleaned and roughly chopped
1 medium fennel bulb, finely sliced (optional)
1 grapefruit, segmented
About 1/4 cup pecans, toasted and chopped
Citrus vinaigrette, to taste

Mix together veggies, then drizzle with vinaigrette and toss to
coat. Top with nuts and grapefruit segments just before serving.

Citrus Vinaigrette

Rachel Yaseen, Two Spoons

Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.

1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste

Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.


Monday, October 20th, 2008

This recipe is a great way to use up a backlog of greens, as it requires a few
bunches. You can vary this recipe according to your own taste. Add in
things like cooked ground beef, chopped nuts, hard-boiled eggs or even
raisins. If you don’t eat cheese leave it out or substitute crumbled tofu.

I use pre-made puff pasty sheets because phyllo can be really fussy.
If phyllo is all you can find, just follow the direction on the package for assembly.
This filling is also great in a pastry crust, either baked in a pie tin or
made into individual hand held pastries.

2 large bunches greens, cleaned and roughly chopped
1 onion, sliced
1 tablespoon olive oil
1 handful feta cheese
About 1/4 teaspoon grated nutmeg
Salt and pepper to taste
2 puff pastry sheets, thawed

In a large skillet, cook onion in oil, over medium high heat.
Cook until onion begins to brown then add greens and nutmeg.
Stir well and cover, cooking for a few minutes until greens are
wilted. Add salt and pepper to taste then transfer mixture to a
colander to drain.

Prepare puff pastry by lining a large rectangular baking dish
with one sheet. Squeeze greens filling to remove excess moisture
then mix in feta and any other additions. Spread filling over
pastry sheet. Top with another pastry sheet, tucking pastry down
around the edges. Bake according to direction on pastry box.

Winter Greens Lasagna

Tuesday, December 18th, 2007

Adapted from

2-3 bunches or bags of fresh kale, Swiss chard, endive,
mustard greens, spinach, or another fresh green
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1 tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Parmesan or Romano, or a combination of the
1 15-ounce container ricotta
1 egg, beaten
1/4 teaspoon ground nutmeg
1 16-ounce box no-boil lasagna noodles

Discard any tough stems and chop the leaves. Rinse and
shake gently to remove most but not all of the water. Place
1 tablespoon olive oil in a large stockpot with the garlic
and cook over medium-high heat. As soon as the garlic
begins to brown, add the greens and toss. Add 1/4
teaspoon of the salt.

Cover immediately and cook over
medium heat, stirring occasionally, for 10 minutes or until
very tender. Remove from heat and set aside to cool.

Meanwhile, in a medium saucepan over medium heat,
combine the remaining olive oil, the flour, and the
remaining salt. Cook, whisking constantly, for about 3
minutes. Add the milk and increase heat to medium-high.
Cook, stirring constantly, until the sauce thickens and
boils, about 10 minutes. Stir in all but 1/2 cup of the grated

Heat oven to 350º F. Coat a 13-by-9-inch baking pan with
oil. Blend the ricotta, eggs, and nutmeg into the greens.
Spread about 1/4 cup of the cheese sauce in the bottom of
the baking pan. Place 2 sheets of pasta on top. Spread on
1/4 of the spinach filling and 1/4 cup sauce, then another 2
sheets of pasta. Make 3 more layers. End with the pasta
and sauce, and sprinkle with the remaining cheese.

Cover with foil and bake 45 minutes. Remove the foil and cook
15 minutes more or until golden. Let stand 10 minutes
before serving. (Can be made up to one day ahead. Cover
and refrigerate. Reheat in a 325º F oven for 20 minutes or
until a knife inserted in the center comes out hot.)

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.