from SweetLoveAndGinger.com Ingredients 1 tablespoon olive oil1 shallot or onion, diced1 bunch fresh turnips, peeled & chopped1 bunch Swiss Chard, ribs separated from leaves & chopped, leaves choppedsalt & pepper to taste Instructions Heat oil in a medium-sized saute pan over medium-high heat.Add shallot /onion and saute for 1 minute.Add turnip and saute for 3 … Continue reading Sauteed Swiss Chard with Turnips
Noodle-less Lasagna
from CSA member Heather Copps Slice 2 medium summer squash on a mandolin to make the "pasta." You may sprinkle with salt and lay on paper towels to pull out some moisture if you like. Saute onion, garlic and whatever green is in your box. Mix basil and parsley (oregano or chives) with a container … Continue reading Noodle-less Lasagna
Green Strata with Goat Cheese and Herbs
From CSA member Heather Copps 2 c. whole milk ½ c. heavy cream 5 c. cooking greens (kale, mustard, chard, collards) ¾ c. mixed soft herbs (parsley, cilantro, dill, mint, or chives) ¼ c grated Parmigiano-reggiano salt and black pepper, as desired 12 eggs, divided 1 lb day-old brioche or white bread, cut into 2” … Continue reading Green Strata with Goat Cheese and Herbs
Spinach and Chard Quiche
From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
Tatsoi with Avocado and Egg
From theSweetBeet.com Ingredients a handful of tat soi, kale, chard, bok choy, or collards one fried egg avocado, sliced bread (preferably rye or another dark bread) salt and pepper to taste hot sauce (if desired) Directions 1. Saute the greens in olive oil or butter until just wilted. 2. Fry the egg 3. Assemble your … Continue reading Tatsoi with Avocado and Egg
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Chard Cheese Bake
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 1 lb. Swiss chard or spinach 4 eggs, beaten 1 c. milk 1 c. Swiss or other cheese, shredded 1 c. bread, cubed 1/2 c. scallions or sweet onions 1/4 c. Parmesan cheese Preheat oven to 375. Wilt chard/spinach over water until wilted and drain … Continue reading Chard Cheese Bake
Wilted Mustard Greens
From CSA member Julie Ahern 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.) 1 c pine nuts 1 clove garlic or 1 garlic scape 2 T olive oil 1 T butter salt and pepper Toast pine nuts in a dry saute pan until brown and fragrant. Set aside. Bring large pot of … Continue reading Wilted Mustard Greens
Panade
From the NY Times, 12 Sep 2010 6 tablespoons butter 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch kale, collards, or Swiss chard, center … Continue reading Panade
Savory Kale
A World Community CookbookFrom Simply in Season 1 onion, thinly sliced 1 large bunch kale, collards, or chard ¼ tsp salt 1 TB tomato paste Directions 1. In a large frying pan or wok, saute the onion in olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish. … Continue reading Savory Kale
Fox & Fawn Farm 