Archive for the 'Greens' Category

Winter Greens Dumplings

Monday, January 13th, 2014

Sara Jones, Tucson CSA

If you have greens piling up in your fridge, this is a great way to deal with them. This recipe uses several bunches of greens. The prep for the recipe takes a little while, but will give you about 8-10 servings. You can freeze the dumplings to add to soups and stews in place of noodles. Or boil, drain and fry in butter and garnish with parmesan cheese for a side dish. For the demo this week, the dumplings are cooked in a simple marinara sauce.

2-4 bunches of greens, washed, thick stems removes (you need about 3 cups of blanched and finely chopped greens)
1 tablespoon butter
4 cloves garlic, minced
1 16-ounce container of ricotta cheese
1/3 cup grated Parmesan cheese
1 ½  cups flour, start with 1 cup flour and add more as needed to bind
2 eggs
2 teaspoons salt
1/2 teaspoon nutmeg and/or 2 tablespoons chopped dill, optional

Bring a large pot of water to a boil. Working in batches, drop large handfuls of greens in water and boil for 1-4 minutes, depending on the thickness of the leaves. Remove blanched greens from pot and place in a bowl of icy water. Squeeze water from greens and set bunch aside. Repeat until you have about 3 cups of greens. You want to remove as much water as you can from the greens so squeeze and twist hard. Lay blanched bunches of greens on a cutting board and chop finely, or pulse in a food processor. Squeeze chopped greens to further remove water.

Sautée garlic in butter just to release fragrance. Combine all ingredients (starting with 1 cup flour). Mix well. Mixture will be sticky, but not too sticky to work with. Test dough by dropping a 1 inch ball into boiling water. The dumpling should hold together, though some greens may float off. If dumpling falls apart, add flour, a few tablespoons at a time until test dumpling holds together.

Coat hands in flour and grab a tennis ball size chunk of dough. On a well floured cutting board, roll dough into an approximately 6-inch log. Cut log in half lengthwise, then cut each half lengthwise again to make four small logs. Sprinkle with flour and roll each piece to smooth out edges. Line pieces up and use a large knife to cut into one inch dumplings. Toss dumplings onto a floured baking sheet and repeat with remaining dough.

To use: Add dumplings to hot soup or marinara sauce, stir gently and cover to steam for about 15 minutes. To serve as a side dish, cook dumplings in boiling water for about 5-6 minutes. Drain. Heat a few tablespoons of butter in a skillet over medium high, and add dumplings. Stir to coat with butter and cook until beginning to brown. Remove from skillet and sprinkle with parmesan cheese.

To freeze: lay dumplings on a baking sheet in a single layer and place in freezer until frozen through. Put in a freezer bag to store. Do not defrost dumplings! To use, add straight to boiling water and cook for about 8-10 minutes or stir into a soup or sauce and cook for 20 minutes.

Braised Mustard Greens

Monday, November 11th, 2013

Philippe, Tucson CSA

Bring to boil 1/3 cup of broth or water in a stainless steel skillet. Add chopped mustard greens, cover, and braise for 5 minutes, tossing once or twice. Remove from heat. Add salad dressing of your choice.

Earthy Warm Green Salad

Friday, November 8th, 2013

Philippe, Tucson CSA

1/2 pound bacon, cut in strips; or 1/2 cup blue cheese (add blue cheese at the end)
1/2 pound potatoes, cubed
1 salad mix, chopped
1/2 bunch greens, cut in ribbons
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 cup walnuts, lightly crumbled
Black pepper or red chile flakes
Salad dressing

In a non-stick pan, eat oil to medium high.
Sauté bacon and potatoes in oil.  Cover and sauté for about 20 minutes or until potatoes are soft. Stir occasionally.
Season with black pepper or red chile flakes.
Add to salad mix and greens.
Add Parmesan cheese, walnuts and salad dressing.
Toss and serve.

Potato, Squash and Greens Gratin

Monday, May 6th, 2013

Philippe, Tucson CSA

1 lb potatoes
1/2 lb summer squash
1 bunch greens, chopped
4 oz goat cheese, crumbled
1/2 cup milk
1/2 cup Grated Parmesan cheese
Salt and pepper
1/4 cup basil, chopped
Olive oil

Pre-heat oven at 400.

Grease an oven dish with olive oil.

Blanch the chopped greens in boiling water for 1 minute.   Drain and set aside.

Slice potatoes and squash very thinly.

Take half the potatoes and half the squash and make a layer at the bottom of the dish.  Cover with half the cheese and half the greens.  Season with salt and pepper.

Repeat with the other halves of potatoes, squash, cheese, greens, and with some more salt and pepper.

Poor the milk evenly over the dish.  Sprinkle with grated Parmesan.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

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.

Okonomiyaki (Japanese fritters)

Sunday, March 24th, 2013

Philippe, Tucson CSA

Fritters are a great way to use up vegetables that are lingering in your refrigerator.  Your can shred or grate just about any vegetables, including greens, mix them with flour and eggs, and turn them into delicious fritters.  The following recipe is the Japanese version of our pan-fried fritters.

Okonomiyaki is traditional Japanese dish typically made from flour, eggs and shredded cabbage, with added vegetables and sometimes fish or meats. It is often compared to an omelet or a pancake and is sometimes referred to as Japanese pizza. I find it to be more like fritters or frittata.  It is a very easy and versatile dish and there are infinite ways to make it.  The following recipe is by no means authentic, it’s just how I make it.  I usually make it with whatever ingredients I have on hand. It has no seasoning other then the sauce but it is nevertheless packed with fresh flavors.  However, if you want it to have an extra kick you can add black pepper, chile flakes or herbs.

The base:
1 cup all-purpose flour
1 cup water, stock, or dashi
2 eggs
½ cabbage, shredded.  You can also use bok choi, napa cabbage, or any winter greens
1 tablespoon olive oil

Other optional ingredients – add 2-3 cups of a combination of two or more of the following: chopped green onions, bacon, ham, thin slices of pork or beef (pre-cooked/sautéed), fish, shrimp, chopped greens, sliced mushrooms, nori flakes (dried seaweed), corn, grated carrots, green beans, grated summer squash, grated sweet potatoes, grated turnips, … grated anything really.

Toppings:
Mayonnaise
Okonomiyaki sauce, soy sauce or Worcester sauce

1. In a large bowl, mix the flour, eggs and water or stock. Add the cabbage and the other ingredients. Mix gently until everything is well coated with the batter .

2. Heat oil to medium hot in a large skillet. Pour the mixture in a large skillet and press it down with a spatula. I try to make it about 1/4 inch thick. Cover and cook for 5 minutes. Flip (I usually slide in on plate, cover with another plate, flip it and slide it back in the skillet) and cook for another 5 minutes.

3. Slide onto a large plate, cut in wedges, brush wedges with some mayo, sprinkle some sauce on them, and enjoy.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard
salt
pepper

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)

TIP:

– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Grilled Corn and Shrimp (or Eggplant) Salad

Wednesday, September 26th, 2012

Lorraine Glazar, Tucson CSA

Serves four as a main course

4 ears fresh corn
1 large or two small red bell peppers
1 pound jumbo shrimp or eggplant
4 green onions
1 tablespoon olive oil
2 tablespoons balsamic vinegar (red or white)
1 tablespoon lemon juice.
About ½ lb. greens – lettuce, spinach, kale, chard, etc.

Pull back the husks of the corn, and pull off as many silks as you can.  Re-cover the corn with the husks.  Quarter the bell pepper lengthwise (or halve if small).  Skewer the shrimp on double skewers (or peel and cut your eggplant crosswise in one inch slices, and salt lightly). Grill corn on a grill rack about 5 to 6 inches over the source of heat, until tender and browned from 8 to 10 minutes.   Grill red pepper and green onions, turning occasionally, until brown but crisp-textured, about 5 minutes.  Grill shrimp until just cooked through, about 1 ½ minutes on each side (until they form a “C” not an “O”).  For the eggplant version, grill it about the same amount of time as the corn.

Remove all the grilled items to a platter as they are done.  Husk the corn and cut kernels from the corn cobs and place in a large bowl.  Peel and slice the red pepper into thin strips, and cut the green onions into ½ inch pieces.  Cut the eggplant into thin strips.  Add grilled shrimp, if using, to the corn mixture.  Add them all to the bowl with the corn and when finished, put in the lemon juice.

Whisk together the vinegar and oil, along with some salt and pepper.  Plate the greens among four plates, top with the corn mixture, and drizzle with vinaigrette.

Fennel Pasta with Greens

Thursday, March 1st, 2012

This is variation on the Fennel Gratin listed above.  Instead of baking the fennel, you sauté it and add it to pasta.  Adding greens to it provides nice color contrast and extra flavor, and is a yummy way to use up any greens you may have lingering in your refrigerator. Or instead of the greens, use the finely chopped fronds of your fennel (don’t use the fibrous stalks, just the delicate fronds).

4 small or 2 large fennel bulbs, trimmed, cored and sliced thinly.
1/4 cup olive oil
1 tablespoon red chile flakes
1/4 (or more) cup grated Parmesan cheese
1/2 bunch greens, chopped
Fennel fronds from the bulbs, chopped
1/2 lb pasta (rotini or fusilli)
Salt and black pepper

Heat oil in large skillet to medium heat.  Add fennel, season with salt, pepper and red chile flakes, and sauté, covered, for 10 minutes, stirring occasionally, until fennel is tender but not limp.
If using fennel fronds, added them to the fennel.
Meanwhile, boil pasta.  Three minutes before pasta is done, add chopped greens.
Drain pasta when done and mix with fennel.
Stir in Parmesan cheese and serve.

Note: you can use the fennel prepared this way as a pizza topping instead of adding it to pasta.


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