Archive for the 'Mustard Greens' Category

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.)

Asian Noodles (or noodle soup) with Mustard Greens

Monday, October 29th, 2007

Paula Redinger, Tucson CSA

½ lb Chinese noodles (or other Asian type)

One bunch CSA Greens (I like mustard greens or a mix of mustard greens
and a milder variety for this recipe)

Optional Protein: your choice of small pieces of leftover meat, scrambled
egg, tofu, cubes, cooked shrimp

Sauce – combine the following in proportions that taste good to you (I’ve
listed them according to the amount you might use, from most to least):

soy sauce
peanut oil
rice wine vinegar (or other type)
minced garlic
minced ginger
siracha or other spicy condiment, or minced spicy chilis
sesame oil (just a dash)

Optional: broth of your choice if you prefer a soup rather than just noodles.
Wilt the greens in a saute pan in just the water clinging to them after washing.

Heat broth if using.

Boil the noodles to taste (usually only 1-3 minutes, depending on your type of noodle)

Toss the noodles with the sauce, greens and optional protein. Add broth if using.

Serve hot!

Mustard Saag

Thursday, October 4th, 2007

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. If you
have extra mustard greens from last week, use those. Or,
add the leafy parts of your tatsoi or pac choi to your
mustard greens. This dish goes well with rice and lentils.

2 bunches mustard greens, washed and finely chopped
1/2 green chile (or to taste), finely chopped
2 cloves garlic, mashed
1 inch ginger, grated and mashed with garlic
1 teaspoon cumin seeds
2 teaspoons oil and/or butter

Heat the oil in a large skillet over medium high heat. Add
cumin seeds and stir for about 20 seconds, then add chiles
and garlic and ginger paste. Stir quickly for another 20
seconds then add mustard greens. Stir to coat with oil and
spices. Cover, reduce heat to medium low, and cook for 5-
10 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 to taste and serve.

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.


Monday, July 24th, 2006

Sarah Elwood, Tucson CSA

Here’s a simple recipe for saag.  There’s a million ways to do it. We like it sometimes with not so many chiles and instead chili powder, mustard seeds (add these at the onion stage), lemon, and cilantro. Sometimes we put a big spoonful of yogurt in at the end. Or you can add a diced potato, or paneer cheese. A fine way to eat all these greens we’ve been getting!

1 kg mustard greens, chopped finely
1/4 kg spinach, chopped finely
1 onion, chopped
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee (or butter/oil mix)
Salt to taste

  • Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve.
  • Heat 4 tbsps ghee, sauté onions until soft, then and add ginger, garlic, green chillies and broken red chillies and cook.
  • When the masala has been browned, add the mashed saag and salt.
  • Mix the gram flour in a little water and add to the saag.
  • Simmer for at least 30 minutes.

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.