Archive for the 'Greens' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.


Creamy Oyster Mushroom Pasta

Monday, February 4th, 2019

Sara Jones, Tucson CSA

After a few experiments with our oyster mushroom shares this has become my favorite recipe. While the mushrooms can get lost in a soup or stir fry, they take center stage here. You can add greens if you like, just make sure to cut them small and use the mildest ones available.

½ pound pasta
About 2 teaspoons oil plus a small pat of butter
1 share oyster mushrooms, pulled into bite size pieces
2 cloves garlic, minced
1 handful mild, tender greens, chopped
Splash of white wine, sweet vermouth or broth
A couple tablespoons of sour cream, mascarpone or crème fraiche
Plenty of freshly grated Parmesan, Manchego or Pecorino cheese
Zest and juice from from ½ lemon
Salt and pepper, to taste

While pasta is boiling prepare mushrooms. If you peel each individual mushroom down and away from the central base you should end up with a pile of single mushrooms and no leftover core. Keep small mushrooms whole and tear larger mushrooms into smaller pieces, again peeling apart lengthwise to include sections of the cap, stem and base. Heat oil and butter in a skillet over medium hot heat until shimmering, add mushrooms and stir to coat. Let sit about three minutes, until mushrooms are beginning to brown on the bottom. Stir in garlic and greens and cook and additional minute or two. Add a splash of white wine, vermouth or broth to the mushrooms and let the moisture simmer off. When pasta is ready, reserve about ¼ cup of pasta water and drain. Add pasta to skillet with mushrooms and stir in lemon juice and zest, sour cream and a bit of pasta water. Stir gently to combine, adding more water if needed. Add salt and pepper to taste and lots of freshly grated cheese.

Home Fries and Braised Greens

Monday, June 11th, 2018

Philippe, Tucson CSA

1 basket small red potatoes, quartered

2 tablespoons olive oil

1 bag greens, chopped

1 basket fresh tomatoes, quartered

¼ cup Mayonnaise

2 tablespoons orange juice, or 1 tablespoon vinegar plus 1 tablespoon water

Salt, pepper.

Sauté potatoes in olive oil on medium hot. Cover. Toss regularly. When potatoes are done, about 15 minutes, add chopped greens. Sauté until greens are wilted. Add seasoning and tomatoes.

Whisk mayo with orange juice or vinegar water combo. Add to potato dish and toss until well mixed.

Braised Cabbage and Bacon on Pasta

Tuesday, January 31st, 2017

This is a great way to use a whole cabbage in one easy dish. But you can use any leafy greens with this recipe. It works well with any mild, bitter or spicy greens, and you can use lots of them.

1 lb bacon, chopped

1 cabbage, shredded

Salt and Pepper

1 lb of dry pasta

Grated Parmesan

In a large skillet, sauté the bacon on medium heat until it begins to get crispy. Add the shredded cabbage. Toss until well mixed. Cover and braise for 15 minutes or so, stirring occasionally. Add salt and pepper to taste. Turn heat down to low once the greens are wilted.

Meanwhile, cook pasta according to instruction on packets. Drain. Mix with cabbage.

Serve in individual bowls and sprinkle with grated Parmesan.

Note: instead of bacon, you can use Italian, breakfast or plain ground pork sausage. If using plain ground pork, just season it a little more with your favorite spices and/or herbs.

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.



Dal Saag

Friday, April 1st, 2016

Kumi Rao, Ruchikala

This is a great way to use lots of greens. Dal is just split lentils and Saag translates to miscellaneous greens. This Indian dal is great on its own as a soup, or can be served with rice or any cooked grains.

1 cup dal (Moong dal preferred, but really any dal would do, cooked)

1 tablespoon cooking oil (canola, sunflower or coconut)

1 teaspoon cumin seeds

¼ teaspoon asafoetida

2 strands of curry leaves (if available)

¾ teaspoon turmeric

1 inch piece of ginger (minced)

3 cloves of garlic (minced)

1-3 Thai chiles (minced) to taste

1 teaspoon ground coriander

1 teaspoon ground cumin

2 bunches of misc. greens (turnip , rapini, kale, collards)

1 lemon (juiced and zested)

1/3 of bunch of cilantro, stems and leaves (cut into ribbons of coarsely chopped)


Make sure you have all your ingredients prepped and ready to go. Bring a 4-quart saucepan to medium high heat. Add oil and cumin seeds, watch the seeds closely and let them turn a slightly warmer shade of brown being careful not to not let them burn. Add curry leaves, asafoetida, and turmeric. Add chiles, ginger sauté for a couple minutes, then add ground spices, sauté for another minute, stirring continuously. Then add chopped greens. Sauté for about 2-3 minutes with a teaspoon of salt. Add about 1 cup water and simmer for 5 minutes, uncovered. Add cooked dal. Stir. Add another teaspoon of salt (or adjust seasoning to taste). Stir in lemon juice and zest. Serve as a soup or as an accompaniment with rice.

Beans and Greens in Mole

Tuesday, December 15th, 2015

1 cup dry beans (pinto or black)
1 onion, chopped
1 tablespoon mole powder (negro, dulce, adobo, pipian oe any mole or your choice)
2 tablespoons olive oil
1 teaspoon dried oregano
1 bay leaf
1 teaspoon red chile flakes
1 bunch greens (any greens), finely chopped.
Salt to taste.

Soak beans overnight. Drain.

In a pot, sauté onions in olive oil until soft. Add mole powder and chile flakes and sauté until fragrant.
Add beans and water to cover. Add herbs and bay leaf.
Cover and simmer for 1 hour.
Add greens and mix.
Add salt to taste.
Simmer for another 1/2 hour.

Beans and Rice, with Pork and Greens

Monday, December 7th, 2015

Philippe Waterinckx, Tucson CSA

1 cup dry beans (pinto or black beans for example)
1 pound pork (ground pork or sliced fresh side)
1 or 2 bunches greens, chopped
1 onion, chopped
1 clove garlic, minced
1 dried chile, crushed
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste

Soak beans overnight, then drain.

Sauté the ground pork until browned. Add salt and pepper. If using sliced fresh side (aka sliced pork belly), cut the slices in strips, sauté as you would bacon bits and season with salt, pepper, herbs, mustard powder. Add 1/4 cup vinegar at the end and let evaporate.

Add onion and garlic and sauté for another few minutes until onions are cooked.

Place drained beans in pot. Add water until beans are just covered. Add meat mixture, and seasoning.  Cover, bring back to a boil and simmer for an hour.

Mix in chopped greens and cook for another 20 minutes.

Serve with rice.

Coconut and Lentil Saag

Monday, January 26th, 2015

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well. This dish could be served over rice or toast, or thin it out a bit and serve as a soup.

2 bunches greens, washed and finely chopped

1/2 large onion, diced

2 cloves garlic, mashed

1 teaspoon red chile flakes if desired

1-2 inches ginger, grated and mashed with garlic

1 teaspoon cumin seeds

1 teaspoon coriander

1/2 teaspoon turmeric

1 tablespoon oil and/or butter

1/2 can coconut milk

2 cups cooked lentils or garbanzo beans

Lemon juice, to taste

Fresh cilantro, chopped, for garnish


Heat the oil in a large skillet over medium high heat. Add
 cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add 
garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add mustard greens. Stir to coat with oil and
 spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

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.