from The Angel Valley Organic Farm website Ingredients 1 bunch chard or beet greens 1 bunch scallions or one or two of the sweet onions (use the "greens" and all!) garlic (however much suits your fancy) 1-1/2 cups milk or half & half 3 eggs 1/4 cup Parmesan cheese salt & pepper, to taste 9-inch … Continue reading Swiss Chard Quiche
Braised Cooking Greens with Raisins and Pine Nuts
From CSA member and hero, Nancy Healy Ingredients 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach) 1 tablespoon olive oil 1 medium red onion, thinly sliced (or 4 red scallions) 1 tablespoon raisins, any kind 2 tablespoons pine nuts 1/4 cup water salt and pepper 1 dash balsamic vinegar Directions … Continue reading Braised Cooking Greens with Raisins and Pine Nuts
Swiss Chard Pie
Source: From Asparagus to Zucchini 3rd ed. 1 onion, chopped 1 garlic clove, minced 2 TB oil 1 bunch chard 6 eggs 1 c. shredded cheese 1 tsp salt 2 pie crusts Heat oven to 400°. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat … Continue reading Swiss Chard Pie
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Fox & Fawn Farm 