Posts Tagged ‘beet greens’

Heirloom Tomato Concassé with Wilted Swiss Chard

This recipe, by Martha Rose Shulman, is from the New York Times.  The recipe is mainly a sauce, used here for Swiss Chard, but it can also be used on pasta or rice.  The recipe calls for blanching in water, but I usually blanch by cooking in a casserole dish in a microwave for a few minutes.

TOTAL TIME

Ingredients

  • 1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)
  • 1 to 2 garlic cloves (to taste), minced or puréed
  • Salt to taste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Several fresh basil leaves, cut in slivers or torn
  • Freshly ground pepper
  • 1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water
  • Feta for garnish (optional)

Preparation

1.  In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil.  Cover and let sit for 30 minutes or longer.  Stir, taste, adjust salt and add pepper.
2.  Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through.  Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful.  Chop coarsely.
3.  Heat the remaining tablespoon of olive oil in a large skillet over medium heat.  Add chard and heat through, stirring, until coated with oil.  Season to taste with salt and pepper.  Remove to a platter or to plates, spoon on the tomato sauce, sprinkle the remaining basil over the top and serve.
YIELD:  Serves 4 to 6
  • Note:  Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.

Broccoli and Broccoli Raab on Bruschetta

This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

This recipe is designed for Broccoli Raab, but also works for other greens such as beet greens, turnip greens, and mustard greens.

1 lb broccoli
1 large bunch broccoli raab or other greens
sea salt
2 TBS olive oil
2 cloves garlic, 1 minced and 1 cut in half crosswise
several pinches red pepper flakes
2 TBS chopped oregano
aged red wine vinegar
4 large slices hearty country bread
1/2 to 1/2 lb fresh mozzarella, thinly sliced

1.Thickly peel the broccoli stems.  Coarsely chop the broccoli.  Coarsely chop the broccoli raab or other greens, including stems.

2. Bring a large pot of water to a boil.  Add salt, then the vegetables.  Cook until tender, about 5 minutes, then scoop them into a colander to drain.  Reserve 2 cups of the cooking water.

3. Warm the 2 TBS oil in a nonstick skillet.  Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano.  turn with tongs to mix in the garlic, then lower the heat.  make sure there’s ample liquid in the pan.  The greens shouldn’t fry, plus you’ll want the extra liquid to spoon over them.  Taste for salt, then season with a few drops of good, strong vinegar.

4. Preheat the broiler.  Toast the bread, then rub it with the halved garlic clove.  Immediately lay the cheese over the top, then broil until it begins to droop or bubble a little.  Transfer the toasts to plates, then cover them with the greens and their juices.  Add a few drops of olive oil to each, as well as any remaining pan juices.

Basic Braised Greens

serves 4

Cooked greens are a great side dish packed full of vitamins.  The key to tenderizing larger (i.e., older) greens is to steam-braise them, as described below. The vinegar adds a nice tangy touch, and is especially good with mustards, beet greens, and Swiss chard.

1 bunch greens, about 1 lb
3 TBS olive oil (or other cooking oil)
2 cloves garlic or 2 garlic scapes, chopped
½ cup water (more if needed)
½ tsp red wine vinegar (optional)

Coarsely chop the greens. Remove any tough stems, such as on larger kale leaves.  Heat a large skillet on high heat and add oil and garlic.  Sauté garlic for about one minute (don’t let it burn), then add greens and water (and vinegar if using). Cover the pan tightly. Let the greens steam until tender. Watch closely so that the pan doesn’t run dry – add more water if necessary. Ideally you should add just enough water so that the water is almost gone when the greens begin to be tender.  Add salt & pepper to taste.  Serve.

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