June 5, 2018

This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note.  Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy! 

Ingredients:

  • 1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)

  • 1 Tbsp Olive Oil

  • 1/2 medium onion, chopped (can also use 1/2 cup of spring onions)

  • 1 cup of leeks, thinly sliced

  • 2 large cloves of garlic, minced

  • 9 large eggs

  • 2 Tbsp milk

  • 1/3 cup grated Parmesan Cheese

  • 4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)

  • Salt and freshly ground pepper, to taste

  • 3 oz goat cheese crumbles (optional)

Directions:

  1. Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.

  2. Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garli...

June 1, 2018

This recipe can be used with Chard, Kale, Collards, or a mix of these or other greens.

Ingredients:

  • 1lb of Greens

  • 1 onion

  • 1 large garlic clove, finely chopped

  • 2 Tbsp of olive oil

  • 1/2 tsp of salt

  • 1/4 tsp of cracked black pepper

  • 3 Tbsp of craisins or currants

  • 1/3 cup of water

  • 1 1/2 ounces of crumbled feta (optional)

Directions:

  1. Cut stems & center ribs from greens, then chop into small pieces. Dice up the onion and toss with stem pieces. 

  2. Coarsely chop the leaves into bite size pieces.

  3. Heat olive oil in a 6qt heavy bottom pot, then saute garlic 1-2 minutes, until golden. Add in stems, onions, salt, and pepper. Cook 4-6 minutes, until onions are cooked through and stem pieces are tender.

  4. Add in craisins and stir to combine. Cook until plump, 1 minute. 

  5. Add in water, then greens. Cover and braise for 5 minutes. Stir to combine and top with feta.

This is also a good recipe to cook up and then freeze (without the feta), to e...

June 1, 2018

You can use almost any greens for this  - kale, collards, spinach, beet greens, chard, etc.

Directions:

  • Wash greens well and drain, then chop them and remove any tough, fibrous stems.

  • In a large saucepan, heat olive oil – enough to cover well the bottom of the pan – and add one or two chopped onions, and your choice of combination of spices such as chopped fresh ginger, ground coriander, ground cumin, garam marsala, turmeric, paprika, green chili, etc., and minced fresh garlic. Stir well and sauté for several minutes, stirring frequently, until onions are soft, and flavors are well incorporated.

  • Add chopped greens in handfuls, stirring well to incorporate between each batch. Sauté all together several minutes, stirring frequently. Cook until mixture is bubbly, and greens are just tender. Add a little water if needed.

  • Using an immersion blender, blender or food processor, purée the mixture. Serve hot in a bowl over cubes of Feta cheese. May also be served over cook...

June 1, 2018

Makes 2 cups

Ingredients:

  • 2 1⁄4 lbs greens, such as kale, spinach, chard,collards, beet greens, etc.

  • 1 cup olive oil

  • 1 garlic clove (or more to taste)

  • 4 tablespoons vinegar

  • 2/3 cup chopped nuts (toasted or raw walnuts, pecans, etc.) or blanched almonds

  • Salt

Directions:

  1. Wash the greens well. Chop the leaves and stems and remove any fibrous, tough stems.

  2. Bring a pot of lightly salted water to a boil. Stir in the chopped kale or other greens and cook for about 4 minutes, or until the kale has softened and turned bright green. Immediately transfer to a colander, rinsing with cold water. Drain well.

  3. Put remaining ingredients in blender and blend, adding small amounts of greens at a time. If paste seems watery add a teaspoon or two of chia seeds. Mix until thick and smooth.

  4. Can also be made in wooden mortar. Then put boiled greens through food grinder or sieve. Crush garlic and nuts in mortar with pestle and gradually add greens and remaining in...

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