Recipes for Greens

We are continuing to offer up recipes that have been housed on our Genuine Faux Farm website for several years by placing them into blogs.  We hope you will enjoy some of them as we share them, yet again - just in a different forum.  For those that suggested we add some more recipes to what is here - that is not for us to do.  We are merely making sure that the things we have offered in the past do not just disappear (at least for as long as our blog lives).

This week, we offer recipes for a range of different greens!

Storage for most greens – wrap in lightly damp paper towel and store in sealed plastic container or bag in the fridge.  Will keep for up to 2 weeks.

Handling – Just prior to use, swish leaves in a large basin of cool water until any remaining dirt settles to the bottom. It’s fine to leave the stems on small baby greens, but many greens (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the greens.when ready to use, rinse leaves and shake or pat dry.  Pull out yellowed or browned and wilted leaves and put into compost.

Bright Lights Swiss Chard

Wilted Greens

3 tablespoons butter
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
1 large bunch mustard greens, stems trimmed, leaves torn
1 10-ounce bag spinach leaves
1/3 cup chicken stock or canned low-salt chicken broth

Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

Makes 4 servings.

Lunchtime Pok Choi Fried Rice

• 2 tsp peanut oil, divided
• 2 tsp sesame oil, divided
• ¼ cup diced carrots
• 1 cup diced pok choi
• 1 ½ cup leftover cooked rice (chilled or room temp)
• ½ cup leftover cooked diced lamb, beef, pork or poultry
• ½ tsp minced ginger
• 3 tsp chopped green onion
• 1 egg
• Bottled chili garlic paste (optional)
• 1 ½ tbs soy sauce

Heat a wok or cast-iron skillet over medium-high flame a few minutes.  Add 1 tsp each of the peanut and sesame oils; swirl to coat bottom of pan.  Add carrots; stir-fry 2 minutes.  Add pok choi; stir-fry 2 minutes.  Push vegetables to outer edges of pan, add remaining peanut oil and swirl to coat exposed surface.  Add rice, meat and ginger; stir-fry 2 – 3 minutes.  Stir in the green onion.  Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan and swirl to coat exposed surface.  Crack egg into the hot oil and scramble it.  Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the pan.  Add a little chili garlic paste if desired and stir in the soy sauce.  Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan.  Serve hot.  Makes 2 servings.

Joi Choi

Arugula Pesto

1 lb. Arugula
¼ lb. freshly grated Parmesan cheese
¼ 1b. toasted pine nuts of walnuts
10 cloves garlic
1 c. olive oil
1 tsp. pepper
salt to taste

Puree until smooth.  Serve on a sandwich, use it as a vegetable dip or mix into a potato salad.

Arugula Mayonnaise

1/2 cup mayonaisse
1/3 cup coarsely chopped arugula leaves
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
Mix ingredients together.  Use on turkey sandwiches.  Refrigerate and use within a week.

Arugula, Watermelon Radish, and Sauteed Mushroom Salad
Large bunch of arugula, coarse stems discarded and the leaves washed well and spun dry (about 4 packed cups)
1 cup thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated radish (daikon works well if available)
1 ½  tablespoons extra virgin olive oil
fresh lemon juice from one lemon
Parmesan curls made with a vegetable peeler
Salt and pepper to taste

Combine the arugula, mushrooms and radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 2 to 3. 

Red Russian Kale & Vates Collards

Swiss Chard Standard Preparation

Swiss chard can be treated just like any other green. Larger leaves have stronger flavor that often lose sharpness when cooked. Chard can be eaten with or without the stems and will brighten up a salad.

Swiss Chard with Garlic

3 pounds Swiss chard (about 2 large bunches)
1 large garlic clove
1 tablespoon olive oil

Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.

Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper. Makes 6 servings.

Penne with Swiss Chard

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta. Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, tirring, 15 minutes, or until tender.

While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste. Serves 2.

Eggs Nested in Sauteed Swiss Chard
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
2 eggs

1 Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
2 Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
3 Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
4 Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Yield: Serves 1.

Amish Deer Tongue Lettuce

Bread Soup (Panade) with Onions, Chard, and Mushrooms Recipe

Ingredients

• 12-14 ounces day-old rustic bread, cut into 1-inch cubes
• Olive oil
• Salt
• 1 Tbsp butter
• 2 cups thinly sliced onions (sliced vertically, from tip to root)
• 1 tablespoon minced garlic
• 6 to 8 mushrooms (more if you are Hobbits), sliced 1/4-inch thick
• 10 to 12 ounces fresh chard, rinsed
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 cup hearty red wine
• 1 tablespoon honey
• 2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
• 1 cup grated Parmesan cheese

Method

1 Pre-heat oven to 350°F. Toss the cubed bread with a little olive oil, sprinkle with a little salt. Arrange bread on a baking sheet and toast for 20-30 minutes (check timing!) or until nicely browned.
2 While the cubed bread is in the oven, prepare the onions. Heat 2 Tbsp olive oil and the butter on medium heat in a 5 to 7 quart Dutch oven. Add the onions, garlic and mushrooms and stir to coat with the butter and oil. Cook gently, stirring occasionally for 5-10 minutes. Add chard stalk, chopped, and sautéed for 3-4 more minutes.
3 Cut away the tough central stems of the chard leaves. Cut across the leaves into 1-inch wide strips.
4 Remove half of the browned onions from the Dutch oven and set aside. Spread the remaining onions evenly over the bottom of the pot. Layer over with half of the chard and half of the browned mushrooms. Sprinkle with pepper, half a teaspoon of salt, and thyme. Put down a layer of toasted bread cubes. Add the remaining onions, chard, and mushrooms. Layer on top the remaining bread cubes.
5 Mix together the honey and wine, until the honey is dissolved. Pour over the bread mixture. Pour the broth over everything.
6 Scatter the top evenly with the grated cheese.
7 Cover the pot with foil (not the lid) and seal it around the edges. Cut 4 or 5 vent holes in the top. Put it in a 350°F oven. Bake for 1 hour 15 minutes. Serve immediately, digging into the layers to get a bit of everything for each portion, or let cool and refrigerate, covered.
To reheat, gently simmer a portion until hot. Plate and garnish with additional cheese and thyme.
Yield: Serves 6.

Collard Green & Black-Eyed Pea Soup

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 cloves garlic, (4 sliced and 1 whole), divided
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium chicken broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens, or kale leaves, tough stems removed
1 15-ounce can black-eyed peas, rinsed
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded Gruyère or Swiss cheese
2 slices cooked bacon, finely chopped

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
Position rack in upper third of oven; preheat broiler.
Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Basic Greens with Garlic, Oil & Hot Pepper

• Olive oil
• Garlic, thinly sliced
• Pinch of Crushed red pepper
• Optional: lemon juice, cider vinegar, wine vinegar, balsamic vinegar
• Salt & pepper to taste

Cook a pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard) in lightly salted water just until wilted, 5 to 10 minutes. Drain; press with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste.

Pasta with Greens & Tomato Sauce

• 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
• 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper
• 1 28-ounce can diced tomatoes, (not drained)
• 1/4 cup water
• 8 ounces medium pasta shells, (3 cups)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
Put a large pot of lightly salted water on to boil for cooking pasta.
Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.

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Please note that some of these are adapted from recipes either submitted by our CSA members in the past or from web sources that are now defunct.  Others are simply renderings of recipes Tammy has adapted for our own use or just simply created.  Measurements, in general, are suggestions.  Feel free to try a little more of some things and a little less of others, depending on your taste and texture preferences!  The simpler recipes are the ones that often have the most room to play.