What to do with greens!
Help!
It is only week 2 of the CSA and already I have a large carry over of greens from week one. They seem to be mix greens for braising or cooking (not really for making salads or eat raw--think chard, etc).
Any ideas? We have done the saute up with some garlic but you can't do that every day. I also did something with fish, greens and tomatoes which was delicious but am looking for some more inspiration. I get more today also!
Thanks!
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19 Comments:
A friend of mine e-mailed me this morning with the same question, because they are getting swiss chard in their first local farm share delivery.
I offered her the usual suggestions, but also sent this link for her to try:
http://allrecipes.com/Recipe/Swiss-Chard-with-Pinto-Beans-and-Goat-Cheese/Detail.aspx
It sounded good.
2qrs at 10:11AM on 06/17/09
@2qrs - that sounds like a variation of my family's 'beans and greens' recipe.
one bunch greens (escarole, chard, kale, etc), chopped
2 Tbs olive oil
3-4 cloves garlic, chopped
1 can chicken broth
1 can canellini beans, drained and rinsed
2 Tbs lemon juice
1 tsp crushed red pepper
heat olive oil in large saute pan over medium heat, saute garlic 1 minute. add greens, chicken broth, canellini beans, lemon juice, and crushed red pepper. lower heat and simmer one hour or until very tender. serve along side hot pasta and top with parmesan
kristygarr at 10:21AM on 06/17/09
I was looking for a GDL pasta recipe I liked but it wasn't on Food network website. found it on chowhound. I'd just toss everything in one pot/pan.
----
2 tablespoons olive oil
3 large onions, thinly sliced
2 large bunches swiss chard (trimmed and chopped, stems separate)
4 garlic cloves, minced or pressed
1 box whole wheat spaghetti (cook while making sauce)
2 14oz cans diced tomatoes (can use the kind with balsamic and herbs)
1/4 cup kalamata olives, chopped
handful toasted pine nuts
handful pecorino cheese
salt, pepper, red pepper flakes
-heat oil and saute onion until browned (about 20-30 min)
- add swiss chard stems and saute a minute or two until slightly softened
- add swiss chard leaves and toss until wilted (about 5 min)
- add garlic, salt, pepper and cook 30 seconds
- add tomatoes with juices and simmer about 5 minutes, until swiss chard is very tender and tomatoes start to break down
- toss spaghetti in sauce and transfer to serving bowl
- olives, nuts, cheese can be put on pasta in large serving bowl or each person can add their own in small bowls
hmw0029 at 10:33AM on 06/17/09
Mix em in with a quiche
Puree them and add them to a chocolate cake. Seriously.
Share them!
michichan at 10:36AM on 06/17/09
If you really have an overload, and have pets, you can puree them (the greens, not the pets) with some chicken broth and whatever extra veggies you have on hand that you are not going to eat yourself and add a bit of yogurt or chicken gizzards/livers, etc. and give about 1/4 cup to your furry friends each day as a replacement for wet food or kibble. This "raw" diet is great, especially for dogs. 1/4 cup of pureed veggies (especially greens/but no onions!) served alongside a raw chicken leg quarter or wing or back is a great diet for a dog.
juliebugsmama at 11:05AM on 06/17/09
Sauteed with caramelized onions is good and simple. Sauteed greens are great served with eggs for a savory brunch, and they are a great addition to tacos or burritos. Anytime you make a batch of a hearty soup like minestrone or lentil, stir in a bunch of chopped greens (remove thick stems first), for a texture and nutrition boost.
producestories at 11:28AM on 06/17/09
A friend of mine made a swiss chard gratin last year. It was delicious! I believe the method was saute the greens, mix with breadcrumbs, cheese, greek yogurt and milk to make a white sauce. Then top w more breadcrumbs and cheese and bake.
cm82 at 11:42AM on 06/17/09
If you are seriously overloaded, cook them down and freeze them. Then you have good greens available for quiches, sauces, or anything else you'd bust out frozen spinach from the store for. I didn't figure this out until the raging influx of greens from the fall CSA season came to a halt, sadly.
joyyy at 11:46AM on 06/17/09
Sautee a big batch with onion, garlic or scapes. Then use in scramble eggs or filling for an omelet, add to soups or ramen noodles, mix into a cheesy-rice casserole, quiche filling, serve over pasta, etc.
Layer cooked green into a vegetable lasagne or use as part of a stuffing for poultry.
Mix with cooked rice, cheese and seasonings. Stuff pepper, zucchini, etc.
Mix garlicy, cooked greens with ricotta and stuff pasta shells. Top with marinara, grated parmesan and bake.
Cook a mess o greens with a ham bone and eat a big bowl with bread and hot sauce.
Sautee with garlic and squeeze a big, juicy lemon over the top. Sprinkle with feta and enjoy. Or serve over rice or pasta.
Add to an oriental stri-fry. (This is one of my go-to favorites.)
I love the gratin idea. Sounds fantastic.
CJ McD at 1:38PM on 06/17/09
Sautee with a little bacon and onion. Add a dash of sugar and vinegar for a "wilted salad".
Kale with Cream (Irish)
Posted by Chris Buss
1¾ pound fresh kale
2 tablespoons butter
2 tablespoons heavy cream
Pinch of nutmeg, salt and pepper
2 tablespoons chicken or vegetable stock
Wash the kale and strip the leaves from the stalks. Plunge leaves into briskly boiling salted water and cook until tender, 20 to 30 minutes. Drain well and chop finely. In a saucepan combine the butter, cream and seasonings, then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.
Serves 4.
From www.recipesource.com.
CJ McD at 1:41PM on 06/17/09
Replace spinach with cooked greens in recipes.
Try finely shredded, cooked greens in a "spinach dip" or in an artichoke and "spinach dip". The artichoke and "spinach" dip is also delicious spread on toasted baguette or stirred into risotto, thinned and served over pasta.
Just think- replace spinach with cooked.....kale, collards, etc.
CJ McD at 2:02PM on 06/17/09
Greens were part of why I didn't rejoin my CSA this year - we just didn't like them as much as they liked including them!
But, you can make up a big batch of frittata muffins that are filled with greens - it's a crazy healthy breakfast option. Just saute up your greens (or use leftovers from dinner). Grease a muffin pan, then drop a healthy spoonful of the greens into each well. Beat up 6-8 eggs with salt, pepper, a little milk or cream and pour over the greens. The egg will puff a bit, but you can fill them pretty full. Bake at 350 for about 15 minutes, then cool and refrigerate. They'll last a week or so, so you'll have breakfast for the week.
cyberroo at 2:04PM on 06/17/09
From Mariquita's website:
http://www.mariquita.com/recipes/cookinggreens.html
It is full of great suggestions and recipes.
Greens Tacos
This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don't measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3
3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 chopped garlic cloves, or another alium family, whatever you have on hand (onion, green onion, green garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones
Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
The greens and ricotta pie sounds awesome too.
CJ McD at 2:05PM on 06/17/09
Add cooked greens to alfredo sauce. Add other vegetables if you wish (mushrooms, red bell peppers, scallions, garlic, etc.) Toss in some fried pancetta or a little ham if desired. Serve with pasta or rice.
CJ McD at 2:12PM on 06/17/09
http://www.motherearthnews.com/Relish/Cooking-Greens-Seasonal-Recipes-For-Fall.aspx
For more suggestions.
CJ McD at 2:25PM on 06/17/09
What about adding them to a pot of chicken noodle soup? You would have a complete meal with nice crusty bread.
janaatwg at 2:29PM on 06/17/09
I sauteed my chard with garlic and onions then added a bit of sherry, preserved lemons and raisins. mmmm
jennywenny at 3:24PM on 06/17/09
I remember my grandmother blanching greens and freezing them for later. Blanch in salted and acidulated water, drain, cool quickly, squeeze excess water, portion and freeze in plastic bags. Use later for all the great suggestions from everyone.
wookie at 3:38PM on 06/17/09
Down south we love collard green sandwiches. You take a thick slice of cornbread and split it in half. On one side you spread your greens and on the other you lay on those little pieces of ham you cooked the collards in. If you don't care about picking it up you can spoon some of the pot liquor over top along with some pepper vinegar and eat it with a fork.
Poultrygeist at 8:36PM on 06/17/09