This recipe is the perfect solution to the heavy load of fresh greens we have early and late in the season. My favorite greens to use are our tender collards, but I throw in whatever I have languishing in the fridge. Thanks to the rice and the eggs, this gratin is a full meal. And it pairs perfectly with a glass of rosé!
2 generous bunches of greens, such as collards, kale, or Swiss chard, all destemmed** (You will need about 8-10 cups of fresh greens, so throw in those two pac choi, or add the tatsoi or beet greens from last week!)
3 tablespoons butter or olive oil
1 onion, chopped
3-4 large spring onions, chopped
3 garlic cloves, minced (If you have any green garlic or garlic scapes, now is the time to use it!)
1 teaspoon chopped fresh thyme leaves (or ¼ tsp dried)
1 TBSP dried rosemary
1 pound cabbage (1/2 medium), cored and chopped (Napa cabbage will work!)
¼ cup dry white wine or dry sherry (Or cider, or beer, or even just water)
1 cup cooked rice
2 tsp crushed red pepper (you can also use a few dashes of hot sauce)
Freshly ground pepper
1 ½ cups grated cheese, such as Cheddar, Gruyere, Parmesan (Feta would also be a great addition)
1/2 cup breadcrumbs
Bring a large pot of water to a boil while you stem the greens. When the water comes to a boil salt generously and add your heaviest greens, such as collards and kale. Blanch for 1 minute, until just wilted, then add your more delicate greens, such as beet greens, chard, tatsoi. Let cook for only enough time to wilt. Using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water by the handful. Chop medium-fine and set aside. You should have about 3 cups of cooked greens..
Preheat oven to 375 degrees. Butter or oil a 2-quart baking dish.
Heat 2 tablespoons butter or oil over medium heat in a large, heavy skillet and add onion, spring onions, and garlic. Cook, stirring often, until tender, about 10 minutes, then add cabbage, thyme, rosemary and pepper. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Pour in wine or sherry and scrape up any brown bits. Once the liquid has evaporated, stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
Beat eggs in a large bowl and add a pinch of nutmeg, crushed pepper or hot sauce, salt and pepper to taste. Stir in rice, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil or melted butter and sprinkle over the top. If not using breadcrumbs drizzle remaining oil or butter over the top.
Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
**You can blanch your greens ahead of time, they would be fine to keep in the fridge for up to 5 days before making the gratin. You can also use frozen greens, perhaps from a previous week, just make sure that they are thawed thoroughly and squeezed very dry.
A refreshing non-dairy version!
2 medium cucumbers
3 tablespoons soy sauce
2 tablespoons rice-wine or white-wine vinegar
1 small chili, stemmed, seeded-and minced, or 1/4 teaspoon cayenne
2 teaspoons sugar
3 cups chicken stock, chilled
½ cup minced scallions, both white and green parts
1 cup chopped greens (optional)
1 cup roughly chopped cilantro, mint, Thai basil or a combination
Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandolin is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
Add stock, scallions, greens if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
3/4 cup short-grain brown or white rice, rinsed
1 ½ cups water
1 pinch sea salt
VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs
2-4 Tbsp Korean Gochujang Sauce
Toasted or raw sesame seeds (optional)
To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
Time: 1 hour 10 minutes
Yield: 6 servings
This recipe can be adapted for any leafy green, and you can add roasted vegetables, protein, and extra cheese as you see fit!
½ pound greens (½ bunch of collards, kale, Swiss chard**), stemmed and washed
Salt to taste
Extra virgin olive oil for the pan
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
½ pound no-boil lasagna noodles
½ pound ricotta
2 garlic cloves, minced
4 ounces freshly grated Parmesan
Blanch the greens in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Once cool, coarsely chop. Mix chopped greens, garlic, and egg into the ricotta.
Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.
** If using Swiss Chard, remove the stems and sauté in olive oil over medium heat until tender. Then, mix into ricotta with the leaves!
Time: 30 minutes
Yield: 14 fritters
14 ounces (2 bunches) swiss chard leaves and stems
1/2 cup chopped Italian parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
3 tablespoons breadcrumbs
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Lemon wedges, for serving (optional)
Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves very dry with a paper or kitchen towel.
Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 bunch Japanese turnips, cut into 1⁄2-inch wedges, greens chopped and reserved
1/2 cup water, plus more as needed
1 tablespoon lemon zest, reserved
1 tablespoon lemon juice
1⁄2 teaspoon salt, divided
2 tablespoons all-purpose flour
11⁄2 cups whole milk
1⁄2 teaspoon ground nutmeg
1⁄8 teaspoon ground white pepper
Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and 1⁄4 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 5 minutes.
Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender.
Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining 1⁄4 teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.
This is such a beautiful and hearty dish! By boiling the pasta in the wine, you add a ton of flavor before anything else is even added. For a non-alcohol version, just cook the pasta in water or broth.
1.5 L bottle of dry red wine-nothing too expensive, but good enough to drink!
1 pound spaghetti
3 TBSP olive oil
4 garlic cloves, grated or finely chopped
1 bunch of Swiss chard (OR BEET GREENS!), stemmed and chopped
1 cup vegetable stock
2 TBSP butter
1/8 tsp nutmeg
6 oz grated parmesan cheese
Pour the wine into pasta pot and add enough water to reach the level that you would normally use to cook pasta. Bring to a boil over high heat, salt the water and cook pasta to al-dente. When you drain, set aside 1 cup of the cooking liquid to use later!
While the pasta is cooking, peel and grate the beets. Heat the oil in a large, deep skillet over medium heat. Add the garlic, cook for about a minute and add the grated beets. Season with salt and pepper. Raise the heat to medium high and cook the beets for 7-8b minutes, then add the greens, stirring to wilt evenly. Season with the nutmeg, then stir in the vegetable stock and simmer for 5 minutes. Then add the reserved cooking liquid and the butter, swirling and stirring to melt. Turn off the heat and add the cooked spaghetti, toss for 1 minute. Serve with parmesan on top!
Use this recipe to top your favorite pizza crust. You can really use any cheese that you have handy, but Gruyere brings out the earthiness of the greens. It might also be a good idea to add some cooked bacon or sausage, but that’s up to you!
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 bunch Swiss chard or kale, stems removed and thinly sliced, leaves torn into pieces Coarse salt
1 store-bought whole-wheat pizza crust or homemade
1 cup grated Gruyere (2 ounces)
Pinch red-pepper flakes
Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
Place crust onto a piece of parchment paper. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.
1⁄2 cup orange juice
1 cup mixed frozen strawberries or blueberries (if using fresh berries, just add a few more ice cubes)
2 TBSP granola
1 cup baby beet greens
1⁄4 cup plain low-fat yogurt
1 tsp honey or agave syrup
2 or 3 ice cubes
Place all ingredients in a blender and blend it all up for about a minute.
Yield: 4 servings
Time: 1 hour
2 tablespoons extra-virgin olive oil
3 spring onions, sliced
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, kale, beet greens, or collards
Black pepper, to taste
2 large eggs
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Serve with garlicky croutons and Parmesan cheese!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.