Recipe Maven Musings:
I found kale in the “leave one, take one” box at the drop site in town last week. I greedily took it all! This time of year, our crop shares are full of greens. When we first became members, I struggled with the amount of greens in our share. I couldn’t figure out how to use them all up. It seemed a bit overwhelming. Over the years, I’ve come to love the greens and have found lots of ways to prepare them and include them in our meals. Last week, I made a huge salad one night, the marinated kale salad from last week’s crop sheet, a bok choi stirfry and threw the spinach into some enchiladas we were making. The greens are all gone.
Most of the greens we get in our shares can be used interchangeably. If a recipe calls for chard, but you have spinach or bok choi greens on hand, use the latter. The only caveat I’d throw in there is that kale generally takes a bit longer to cook/soften. Some people steam it a bit before adding it into recipes. Don’t be afraid to throw extra greens into any stir fry or casserole (enchiladas and lasagna are particularly greens friendly). Step out and try this recipe that lets the greens take center-stage! It has a fancy name, but we just called it “Greens and Beans on Toast” at my house. We mix it up a lot and use kale with pinto beans or spinach or broccoli rabe and Romano beans. The garlic on the toast really is key! Also, check out the recipe for “Green Soup”. It’s a tried and true favorite!
Carrie Sanford
Recipe:
Braised Mixed Greens and garlicky beans on toast
Serves 3 to 4
Any mixture of greens can be spooned over garlic-rubbed toast, as it is here, pasta, or polenta. For wine, try a Spanish red, such as a Grenache-based Priorat wine or a Spanish white Alberinio.
1 tablespoon olive oil, plus extra for finishing
1 small onion, finely diced
2 plump garlic cloves, 1 slivered, 1 halved
1-pound greens, such as chard mixed with the tips and leaves of broccoli rabe, or a mix of small braising greens, washed and chopped
sea salt and freshly ground pepper
if available, a few leaves to a few handfuls sorrel, 5 or 6 lovage leaves, or a handful each of chopped cilantro and parsley
1 1/2 cups cooked beans (borlotti, cannellini, etc.), made from scratch or canned
3 to 4 slices chewy country bread
shaved Parmesan cheese or crumbled Gorgonzola
- Heat the oil in a large skillet or Dutch oven. Add the onion and cook over medium-high heat, stirring occasionally. Once the starts to soften a bit, after 3 to 4 minutes, add the slivered garlic. Cook a minute more, and then add the greens and any herbs. Season with 1/2 teaspoon salt.
- As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add 1/2 cup water or bean broth, lower the heat, and cook, partially covered, until tender. Depending on the greens you’ve chosen, this could take as little as a few minutes or as long as twenty. Just make sure there’s some liquid in the pan, for in the end you’ll want a little sauce. When the greens are done, add the beans, heat them through, then taste for salt, and season with pepper.
- Toast the bread and rub it with halved garlic. Arrange on plates and spoon the greens and beans over the top. Drizzle extra olive oil on top. Garnish with the cheese and serve.
From: Vegetarian Suppers from Deborah Madison’s Kitchen (This is a great book for quick, healthy meals made from whole foods.)
