greens : Big Woods Farm CSA

Posts Tagged ‘greens’

Broccoli and Broccoli Raab on Bruschetta

Posted July 11th 2011 under: appetizers & snacks, recipes, side dishes
0 Comments | Tags: beet greens, broccoli, greens, turnip greens

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.

Raw Kale Salad

Posted September 29th 2010 under: recipes, salads, vegetarian
0 Comments | Tags: greens, Kale

From farm member, Melanie T.

Salad Ingredients:

1 large bunch of kale (cut out stems and cut kale into bite size pieces)

1 1/2 red pepper (cut into strips and then in thirds)

3 stalks celery (sliced)

1 large cucumber (peeled and sliced)

Handful of cilantro (finely chopped) and/or use any other herbs you love

Sesame seed (to taste)

Dressing Ingredients:

Juice from 1 1/2 large lemons or 3 small ones

1/3 cup soy sauce

1/3 cup olive oil

1/2 ish cup raw tahini

1-3 cloves garlic or more if you love raw garlic (minced or finely chopped)

(I am somewhat guessing on the amount of soy sauce and olive oil, so feel free to change it to you meet your own tastes)

Cut stems out of the kale and discard. Cut kale into bite-sized pieces and put into a large bowl. Add fresh lemon juice, soy sauce, and olive oil and massage (grab and squeeze) the kale with your hands for about 10 or so minutes. Doing this pre-digests the kale and changes the texture and taste. When you are done massaging the kale it will be a much smaller bowl of kale and will look similar to cooked spinach (dino kale doesn’t look as much like cooked spinach as curly kale does because the leaves are much thicker). It is normal to have a good amount of juice at the bottom of the bowl after massaging it. If you want, you can add some ground flaxseed to soak up the juice and make the salad more hearty. Add garlic and tahini to taste. Finish by adding the vegetables and herbs that you cut up and the sesame seeds and enjoy! This salad will make you feel so good when you are done eating it!

Greens Braised with Ginger, Cilantro, and Rice

Posted June 24th 2010 under: basics, recipes, side dishes, vegetarian
0 Comments | Tags: greens, turnip greens

serves 4-6

This recipe is adapted from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison (2002, Broadway). You can use any variety of greens – mustard greens, chard, beet greens, turnip greens, etc. – depending on what you have on hand and what kind of flavor you want.

2 big bunches of greens
3 TBS vegetable oil
1 onion, diced
¼ cup cooked white rice
2 TBS finely chopped ginger
1 tsp ground cumin
1 tsp paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt or lemon wedges

Wash the greens well, then chop, but don’t dry them. Heat oil in a wide heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the greens. Sprinkle with 1 tsp salt, cover the pan, and cook until the volume has reduced, about 10 10 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 20 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking to the bottom. If the pan seems dry, ad a few TBS of water. Cook until the greens are really tender, about 10-15 minutes more. Serve warm or at room temperature, with yogurt spooned over the top or with a squeeze of fresh lemon.

Potato, Greens and Bread Soup

Posted June 24th 2010 under: basics, recipes, soups, vegetarian
0 Comments | Tags: greens, potatoes, spinach

serves 4

This recipe is recommended by MPLS member Barbara Conti – her family likes it a lot and it’s fairly simple to make. She uses a mix of greens that she has on hand and does not peel the potatoes. The recipe is adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop (Houghton Mifflin, 1997).

4 cups packed spinach leaves or other greens
1½ pounds new potatoes, cut into ½-inch dice
4½ cups vegetable stock
salt and pepper
2 cups cubed (½-inch) stale country bread
2 TBS good quality olive oil, or to taste

Place potatoes and stock in medium pot. Bring to a boil and cook briskly for 15 minutes. While the potatoes cook, prepare the greens. Remove stems, wash leaves and shake off excess water. Cut into ¾-inch wide strips. After the potatoes have cooked for 15 minutes, add the greens to the pot and salt and pepper to taste. Cover the pot. Continue coking until potatoes are falling apart and the greens are tender, about 10 minutes. Remove the pot from heat. Stir in the bread and cover the pot. Let sit for 5 minutes or until bread is very soft. Adjust seasonings and add hot water to thin the texture if desired. Ladle the soup into bowls and drizzle each with olive oil.

Braised Greens – Southern Style

Posted June 24th 2010 under: basics, recipes, side dishes
0 Comments | Tags: greens, turnip greens

Serves 4

Turnips greens, mustard greens, and collards are classic Southern cooking greens. They are often boiled for several
hours with bacon and salt pork – the following recipe boils/steams the greens, but capitalizes on the tenderness
of our spring turnip and mustard greens (and requires only about 10 minutes cooking). For a real Southern
meal, save the cooking liquid or ‘pot likker’ for dipping your favorite cornbread in.

4 slices bacon (or 2 ounces pork sidemeat)
½ tsp salt
⅛ to ¼ tsp dried red pepper flakes or hot pepper sauce
½ cup chopped onion
1 tsp sugar
1 bunch greens
⅛ tsp freshly-ground black pepper
1 cup water (more if needed)

In a medium-size skillet, fry the bacon over medium heat. In the meantime, wash and coarsely chop the turnip greens. When the bacon is done, remove from the skillet but leave the bacon grease in the pan. Add the greens and stir to cover the greens with the bacon grease. Break or cut the bacon up into small pieces and add to the cooking greens. Add the water and seasonings, and cover. Allow the greens to steam/boil until they are tender, about 10-15 minutes. Do not let the water run dry – add more water to maintain at least 1/2 inch depth in the pan. To serve in Southern tradition, include the cooking liquid in the same serving dish as the greens or in a bowl alongside for dipping cornbread into. The greens can be garnished with sliced green onions, crumbled hard-boiled eggs or chopped fresh hot peppers.

Basic Braised Greens

Posted June 24th 2010 under: basics, recipes, side dishes
0 Comments | Tags: beet greens, chard, greens, mustard

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.

Big Woods Farm CSA