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
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
Collard Rolls in Spiced Tomato Sauce
From http://www.carolinagrown.com Ingredients: 8-12 collard leaves (could use cabbage instead of collards) 1 tablespoon olive oil 1 cup diced onion 4 cloves garlic minced salt and pepper to taste 1/2 tsp. turmeric 1/2 tsp. hot curry powder about 1/4 tsp. saffron 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes) 3/4 cup … Continue reading Collard Rolls in Spiced Tomato Sauce
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
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
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
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
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
Fox & Fawn Farm 