Greens in general Radish greens Spinach & Chard
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Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lan ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil.
Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
From: recipeland.com
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Cilantro fish stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
From: Goodhousekeeping.com
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Buttered Wortes (buttered greens)
2-3 lbs beet greens, spinach, or other greens, plus some parsley
2-3 leeks
2 Tbsp (or more) butter
4-6 slices bread, diced and lightly toasted
Blanch greens and leeks in a large pot of boiling, salted water for 3-4 minutes, no longer. Drain in a colander; squeeze out excess water with a potato masher or broad spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and 1/2 cup fresh water in a pan; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve mixed with the bread cubes.
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, Sharon Butler. 2nd ed. University of Toronto Press, c1996.
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Basic Kale Chips
curly kale
garlic salt
nutritional yeast
Preheat oven to 250. Wash and dry kale; remove leaves from stems. Tear leaves into large "bite-sized" pieces and spread out across two jelly roll pans. The kale can be touching each other, but should generally be spread out. Sprinkle kale with garlic salt and nutritional yeast to taste. Bake for about fifteen minutes, and then start checking for doneness very 5 minutes. The leaves are done when they are totally dry, light, and can crumble easily. They should crunch like a potato chip. Remove the "done" leaves from the pan and return the rest to the oven.
From: Food.com
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Kale Chips
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar (or other vinegar if preferred)
1 pinch sea salt, to taste
Preheat an oven to 300 degrees F (150 degrees C). Cut ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. Wash torn kale pieces and dry thoroughly. Place in a large resealable bag with about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged." Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet. Roast until mostly crisp, about 35 minutes. Season with salt and serve immediately.
From: Allrecipes.com
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Kale crisps
2 bunches kale, washed and dried
2 cups shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread onto the baking sheets, and sprinkle evenly with Cheddar cheese. Bake 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.
From: Allrecipes.com
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Fried lettuce
1 large head of lettuce
1 T olive oil
2 cloves garlic, crushed
pinch salt
1 t Vesop, Bragg's, or soy sauce
Wash and trim lettuce and shake off excess moisture. Cut into four sections. Heat the oil and fry lettuce for 1 min. Add crushed garlic, salt, Vesop; mix well and cook another minute.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].
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Lettuce cocktail
1 crisp head lettuce, cut fine with scissors
4 Tbsp catsup
2 Tbsp butter
2 Tbsp. Worcestershire sauce
4 hard boiled eggs, shredded
4 Tbsp. vinegar
3 Tbsp. sugar
4 small onions, shredded
salt to taste
Mix lettuce, eggs, and onions. Melt butter and allow to cool; add catsup, Worcestershire sauce, sugar, vinegar, and salt. To serve, pour sauce mixture over lettuce mixture and chill in cocktail glasses.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
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Wilted lettuce
1/4 cup sugar
1/4 cup white vinegar
3/4 cup water
ca. 3 slices bacon, chopped (or cut up with kitchen shears)
1 head leaf lettuce
Mix sugar, vinegar, and water; these measurements will probably give you enough for more than one head of lettuce but it can be kept in the fridge longer than I've ever needed to - months, at least.
Wash and tear up lettuce and place in a large bowl that won't object to a little hot grease.
Fry the bacon until crisp. Drain off some of the grease if there's a lot, but reserve 1-2 Tbsp. of it. Add bacon to the lettuce, then the sugar/vinegar/water mixture in about the amount you would any dressing (not enough to leave the lettuce swimming, though). Toss, then add the reserved bacon grease and toss again.
From: Kelly Iverson
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Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Radish greens are similar to dandelion greens, spicy with a bitter tone. Adam at Kirsop Farm recommends eating them raw with goat cheese in a sandwich. They can also be sauteed with some garlic in a little olive oil, or used instead of spinach in vegetable lasagna.
Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes freshly ground pepper
Melt butter in a large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes in salted water or stock until soft. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in a food processor or blender. Add cream and remaining butter, if desired; season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
From: Kirsop Farm
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Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfor to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011, via epicurious.com
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Kohlrabi Slivers and Pea Shoots with Sesame Dressing
Kohlrabi Slivers and Pea Shoots with Sesame Dressing
2 ounces snow-pea shoots, halved (2 cups)
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled), toasted
3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
Quickly blanch pea shoots in 2 qt. boiling water with 2 tsp. salt until color brightens, about 10 seconds. Rinse in cold water to stop cooking; drain and pat dry. Peel kohlrabi bulbs and cut into matchsticks. Toss with shoots in a serving dish. Finely grind sesame seeds, then transfer to a bowl and stir in remaining ingredients; thin with a little extra water if dressing is too thick. Drizzle dressing over salad and serve remainder on the side.
From: Epicurious.com
2 dessert apples, cored and diced
juice of 1 lemon
large chunk of watermelon, seeded and cubed
1 head Belgian endive, sliced into rounds
4 ribs celery with leaves, coarsely chopped
1 Tbsp. walnut oil
Mix apple cubes and lemon juice so apples will not go brown. Add remaining ingredients except oil and mix gently. Stir in the walnut oil.
From: Salads : creative salads to delight and inspire. Love Food, 2009.
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salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs sich as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
From: Salads : creative salads to delight and inspire. Love Food, 2009.
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Isfanakh Mutajjan (fried spinach) To make a dish of spinach
Sephardic Spinach Patties Warm Spinach and Squash Salad
Swiss chard or spinach with pine nuts and raisins
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, Sharon Butler. 2nd ed. University of Toronto Press, c1996.
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3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving
Saute onion and garlic (if usingh) until soft and translucent, about 5 minutes. Add the spinach, matza meal, salt, pepper, nutmeg (if using). Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day. Shape into patties 3 inches long and 1 1/2 inches wide, with tapered ends. Fry the patties in batches, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
From: Epicurious.com
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Swiss chard or spinach with pine nuts and raisins
2 T raisins
1 T hot water
1 t olive oil
1 med. garlic clove, minced
1 bunch spinach (any dark leafy green)
1 T pine nuts, toasted
1/4 t salt
1/4 t pepper
Soak raisins in hot water until plump. In a large nonstick skillet over med-high heat, warm oil; add garlic and cook until fragrant, ca. 1 min. Add spinach and stir occasionally until wilted, ca. 2-3 min. Toss with raisins, nuts, salt, pepper. Serve immediately.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].
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To make a dish of spinach
10-oz fresh spinach leaves, washed well and stems trimmed
1 tsp. olive oil
1 cup chicken broth
2 oz. pitted prunes, chopped
Fry spinach in the oil until wilted, then add broth and prunes. Simmer until spinach is tender.
Source: Libro del Arte de Cozina / Diego Granado (1599), translated and redacted by Robin Carroll-Mann.
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Warm spinach and squash salad
1.5 lb. delicata squash cut in half, seeded, and sliced, or butternut squash peeled, seeded, and cubed
4 Tbsp. olive oil
1/2 t salt (divided)
black pepper
3 Tbsp. lemon juice or red wine vinegar
8 oz. spinach leaves
1/2 c toasted sliced almonds
Toss squash with 1 Tbsp. oil, 1/4 tsp. salt, and pepper to taste, in a 12x17-inch baking dish. Bake at 400F ca. 20 min., until tender. Mix lemon juice with remaining 1/4 tsp. salt; add squash, spinach, and onions. Heat remaining 3 Tbsp. oil, pour over all, and toss to coat, wilting spinach. Serve immediately.
From: Yoga Journal, Nov. 2009.
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