Recipes

• 1/4 cup of peanut oil
• 2 T sesame oil
• 6 cloves of garlic, smashed or finely chopped
• 1 lb of broccoli, cut up in pieces
• 2 t of soy sauce (I use more)
• 1 tsp of dried red pepper flakes (or 2-3 of your little CSA chili pequins or chili de arbols)

DIRECTIONS

1. Heat both oils in a large skillet.
2. Add the garlic and peppers and sautee for 1-2 minutes.
3. Add the broccoli and cook for about 5 minutes until it is tender but still crunchy. Add the soy sauce and continue to cook for 1 minute.
4. Toss to coat the broccoli.

Thanks, Jill Zeitz, for the recipe – adapted from Suzanne Somers broccoli recipe.

PENNE WITH BROCCOLI RAAB, PINE NUTS, AND CURRANTS

from Marquita Farm website

• 1 lg. bunch broccoli rabe
• 1/2 lb. penne pasta
• 3 Tsp. olive oil
• 4 lg. cloves garlic, minces
• 1/3 cup currants, soaked in warm water until plump, then drained
• 1/3 cup pine nuts, or walnuts, lightly toasted
• red pepper flakes
• salt
• grated parmesan cheese

DIRECTIONS

1. Wash the broccoli raab well and separate the large stems and leaves.
2. Bring several quarts of water to a boil.
3. Blanch the large stems for about 1 1/2 minutes, until barely tender.
4. Add tender stems and leaves and blanch 1 minute.
5. Remove the greens to a colander to drain. Reserve cooking water.
6. Salt the greens water and add the pasta.
7. While the pasta cooks, heat the oil in a large saute pan over medium-low heat.
8. Add the garlic and soften it.
9. Stir the greens into the garlic oil and remove from heat.
10. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens.
11. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens.
12. Leave some water clinging to the pasta.
13. Place the pan over high heat and toss the pasta with the greens.
14. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese.

Serves 3-6

BRAISED PURPLE CABBAGE – Dai Due

• 1 medium red cabbage, sliced thin.
• 1 TBSP olive oil
• 2 TBSP brown sugar
• 4 TBSP apple cider vinegar
  pinch of cloves
  salt and pepper

DIRECTIONS

Heat the olive oil over medium heat. Add the cabbage, brown sugar, vinegar and cloves and season with salt and pepper. Cook for 10 minutes, adding a little water if necessary.

Not sure you like Collards? Give this recipe a try… adapted from Local Flavors; Cooking and Eating from America’s Farmers’ Markets.

• 1 lg. bunch collard greens, (or mixture of collards and kale)
• salt and pepper
• 2-3 medium potatoes, scrubbed and coarsely diced
• 3-4 strips bacon, crumbled – optional
• 2 T peanut or olive oil
• ½ onion, finely diced
• 2 plump garlic cloves, finely chopped
• good pinch red pepper flakes
• hot pepper sauce or vinegar for the table

DIRECTIONS

1. Strip the stems from the greens, wash, and simmer in salted water for 10 minutes. Scoop them into a bowl and add potatoes to the cooking water; simmer 7-10 minutes until tender.
2. Meanwhile, cook the bacon in a large skillet until crisp. Set it on paper towels. Discard grease.
3. Add oil to pan and sauté the onion for 5 minutes.
4. Coarsely chop the greens and add to pan along with the garlic and red pepper flakes. Scoop some of the potato water into the pan so that everything cooks in a little moisture.
5. When potatoes are tender, add them to the greens. Add the bacon and toss everything together. Season with salt and pepper. Keep everything distinct, or mash the potatoes into the greens.
6. Season with pepper sauce or regular vinegar at the table.

KOREAN STYLE CHICKEN AND DAIKON STIR-FRY

• 1 daikon radish sliced into rounds
• 4 boneless chicken thighs, cut into stir fry pieces
• ½ t. chili flakes
• 1 T olive oil
• 1 garlic clove, crushed
• 1 t sesame oil
• 2 cups chicken stock
• 3 T soy sauce
• 2 T sake or mirin
• 1 T sugar
• pepper

DIRECTIONS

Heat olive oil in skillet over high heat. Stir fry daikon and chicken over high heat. Stir in crushed garlic and chili peppers.

Reduce heat to medium. Add the rest of the ingredients EXCEPT for the sesame oil. Stir constantly until the sauce has nearly evaporated. Sprinkle on the sesame oil. Serve with quinoa and greens.

Lemon-Fennel Dressing

Recipe from Food Networks, Bobby Flay. great with fish…

Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

Fish with Garlic and Fennel

Skip the blanching above. Rinse greens, chop, and add them dripping wet to the sautéed garlic and peppers in the skillet. Cover and cook for 3-5 minutes. (less for spinach, more for chard).

These are basic techniques for cooking greens. If you are new to greens, particularly the ones that have been maligned with bad reputations as bitter tasting, try mixing in pasta or white beans for a hearty, milder dish.

Enjoy.

DAI DUE COOKED GREENS – From Chef Jesse Griffiths’ Dai Due Supper Club

(I have not prepared this recipe myself yet, but I’ve had the pleasure of eating it. Yum! I think the beer and molasses were secret weapons here!) UPDATE: Now I HAVE cooked this. Still good. Thanks, AGAIN, Jesse!

• greens (turnip, collard, beet, kale, mustard, etc… washed but not dried)
• bacon (optional)
• sliced onions
• vinegar
• beer
• honey or molasses
• hot dried pepper (i.e. chipotle, ancho)
• salt and pepper

Render the bacon in a large pot and add the onions. Cook until softened. Add a splash of vinegar, some honey or molasses and the hot pepper. Add the greens and enough beer to come about halfway up to the top of the greens. Cook until very, very tender, and season to taste with salt and pepper.

RICK’S TACOS WITH GARLICKY MEXICAN GREENS

These tacos are a favorite of chef Rick Bayless, who first tasted them at a market stall in Toluca, Mexico, where they’re considered to be good, old-fashioned peasant food.

INGREDIENTS Makes 8 to 10 soft tacos.

• 8 to 10 corn tortillas (plus a few extra, in case some break)
• 1/2 teaspoon coarse salt, plus more for blanching
• 6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)
• 1 tablespoon olive or vegetable oil
• 1 medium white onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled and finely chopped
• 1/4 cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer’s cheese; or Parmesan cheese
• 3/4 cup Rick’s Essential Roasted Tomatillo Chipotle Salsa
• Cilantro sprigs, for garnish

DIRECTIONS

Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.

Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.

In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.

Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.

Rick’s Essential Roasted Tomatillo Chipotle Salsa

INGREDIENTS Makes about 1 1/4 cups.

• 3 to 6 canned chiles chipotles en adobo
• 3 large garlic cloves, unpeeled
• 5 to 6 medium (8 ounces) tomatillos, husked and rinsed
• 1/2 teaspoon coarse salt
• 1/4 teaspoon sugar (optional)

DIRECTIONS

Set an ungreased griddle or heavy skillet over medium heat. Remove chiles from the adobo sauce that they are packed in.

On a heavy ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and roughly chop.

Preheat broiler with rack about 4 inches above. Lay tomatillos on a baking sheet, and place under broiler. When the tomatillos blister, blacken, and soften on one side, about 5 minutes, turn them over and roast on the other side. Remove from oven, and cool completely on the baking sheet.

Scrape tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the canned chiles and the garlic. Combine until everything is thick and relatively smooth (detectable little bits will add textural interest). For a chunkier alternative, combine tomatillos with their juices and the garlic only until everything is coarsely pureed; chop canned chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften the tangy edge.

INGREDIENTS

• 1/2 pound ground lamb
• 1/2 pound ground beef
• 1 tablespoon chopped fresh oregano
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 head garlic, cloves finely chopped
• 1 bunch kale, stems discarded and leaves cut into thin strips
• Frozen assets Freeze the meatballs in the broth. To cook, thaw in the refrigerator, stir in the kale and cook as directed.

DIRECTIONS

In a large bowl, combine the lamb, beef and oregano; season with salt and pepper. Shape into 1/2-inch meatballs.

In a large saucepan, heat the olive oil over low heat. Add the garlic and 1 tablespoon water and cook, stirring frequently, until translucent but not brown, 6 to 8 minutes. Add 3 cups water and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs, cover and simmer for 10 minutes. Stir in the kale, cover and cook until tender, about 10 minutes. Season with salt and pepper. Serve the meatballs and kale in shallow bowls with enough broth to moisten.

Trim the leaves off of the bulb and store separately. Leaves should be used within a few days. The bulb keeps for about a week in a plastic bag in the fridge.

KOHLRABI EINBRENN – from Recipes from America’s Small Farms

(Einbrenn is a simple, light sauce used in many German vegetable dishes)

• 3-4 smaller kohlrabi with leaves or 2 large kohlrabi with leaves
• 1.5 cups stock or water
• 1 T unsalted butter
• 1 T all-purpose flour
• salt and pepper
• 1/8 t. ground nutmeg

DIRECTIONS

Peel the kohlrabi bulbs and cut into ¼ inch slices; reserve the leaves. Bring the stock to a boil in a med. Saucepan, add the kohlrabi slices, and simmer, covered, for 10 -15 minutes, until just tender. Remove the slices from the simmering liquid with a slotted spoon and set aside.

Add the kohlrabi leaves to the pot and simmer, covered, 5-7 minutes, until tender. Drain the leaves, reserving 1 cup cooking liquid, keep the liquid hot. Chop the leaves.

Heat the butter in a saucepan, then whisk in the flour and cook the mixture for about 1 minute. Add the reserved hot cooking liquid, whisking to avoid lumps. Simmer, uncovered, for several minutes, until the sauce thickens slightly. Add the cooked kohlrabi slices and leaves and simmer for a minute or two. Season with salt and pepper. Add nutmeg if desired.

• 3 1/2 cups vegetable broth
• 1 Tablespoon olive oil
• 1/3 cup chopped shallots
• 1 head radicchio, haved and thinly sliced
• 1 cup arborio rice
• 1/2 cup dry red wine
• 1/3 cup freshly grated parmesan
• 2 Tablespoon butter

DIRECTIONS

1. Heat broth in a saucepan and keep warm.
2. In another skillet, saute shallots about 3 minutes until golden.
3. Add radicchio and saute until wilted, about 2 minutes.
4. Add rice and stir about 1 minute.
5. Add wine and stir until liquid is absorbed, about 4 minutes.
6. Add 1 cup of broth. Reduce heat to medium; cook until liquid is absorbed, stirring often.
7. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes.
8. Remove from heat.Add cheese and butter to risotto; stir until melted.
9. Season with salt and pepper.
10. Spoon into bowls and serve.

• 2 cups vegetable stock
• 2 cups sorrel leaves
• ½ to 1 cup chopped onion
• 4 tablespoons butter
• 2 large potatoes, peeled and thinly sliced
• 1 cup half & half, milk, or soy milk
• salt/pepper to tast
• dill or chervil for garnish

DIRECTIONS

1. Heat stock in one pan.
2. Stew sorrel and onion in butter in a ckillet for about 6 minutes. Add potatoes. Mix well.
3. Pour the heated stock or water in the skillet of sorrel, potatoes, and onion.
4. Simmer, covered, for 25 minutes.
5. Blend in a blender.
6. Pour through a strainer if desired.
7. Reheat the blended soup in a clean pan.
8. Add salt/pepper and the milk.

Serve 2 – warm or cold.

1. Peel and cube turnips and potatoes.
2. Boil in chicken broth until tender. Partially drain, then mash all with remaining broth.
3. Salt and pepper

CREAMY TURNIP SOUP

This recipe is from “Recipes From America’s Small Farms” and Debby Kavakos of Stoneledge Farm in South Cairo, New York. Apparently, everyone who tries this soup become a turnip lover.

INGREDIENTS

• 1 T unsalted butter
• 1 cup coarsely chopped onions or leeks
• 4 cups chopped peeled turnips
• 2 cups chicken or vegetable stock or water
• 2 T minced fresh parsley
• 1 T sugar
• 1 T lemon juice
• 1 bay lef
• 1/8 t black pepper
• 1 cup milk (I used canned)
• 1/8 to 1 t. salt

DIRECTIONS

1. Saute the onions in the butter until tender; about 8 minutes.
2. Add the turnips, broth, parsley, sugar, lemon juice, bay leaf and pepper.
3. Cover and simmer 45 minutes.
4. Remove bay leaf and puree soup with hand emersion blender.
5. Add the milk and salt to taste. Bring to just boiling and serve.

Serve 6.