Greens Recipes Mariquita Farm

these can include chard, kale, mustard greens, spigariello, turnip greens,
radish greens, beet greens, rapini/raab, etc.

Cooking Greens Storage: Store fresh cooking green in a plastic bag in the crisper in the fridge. Use within 4 days, fewer if you don't know when it was harvested.

IDEAS to use yummy, healthy greens waiting for you in your fridge or garden:

1) Make lentil or split pea soup and then add chopped greens at the end of cooking. Also try a chinese style hot and sour soup, or navy bean, etc. This is one of my favorite ways to consume greens.
2) Cook in olive oil with garlic and add a few chile flakes at the end. A great, easy and satisfying side dish.
3) Make #2 and put onto grilled cheese sandwiches or into tacos, with or without cheese
4) Make a frittata with already-cooked greens, or just add to scrambled eggs


Rapini or Broccoli Raab	Beets with fresh greens. When cooked the greens retain a slightly beety flavor.	Radishes with greens: When they are this fresh they can and should be cooked.	Lambs Quarters. Like spinach.	Erbette Chard

This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Please note the amounts given are approximate, I don't measure anything when I make these. You could use more or less of any one of these ingredients. Serves 2-3

3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 chopped garlic cloves, or another alium family, whatever you have on hand (onion, green onion, green garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones

Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.

Quick Greens (less than 10 minutes from start to finish)

Wash any type of greens that can be cooked (kale, radish greens, mustards, chard, spinach, etc.).
Saute with olive oil and garlic until wilted. Transfer to serving platter and add cracked black pepper and a splash of balsamic vinegar. Easy yet delicious!

Donna of Pacific Grove suggests: "Sometimes when I have more greens that I can fix up, I take what greens I have left over, kale, spinach, whatever and sauté them up with onions and garlic, add mushrooms and sliced bell peppers. I then freeze just the right amount to make a couple of omelets. I then take the greens out of the freezer even the morning of and heat them up in the microwave, prepare my eggs and put in the greens with some of my favorite cheese and this makes a wonderful healthful way to eat up all those wonderful greens. Something else I do when I have extra greens is do the same mixture of greens, onions, garlic, mushrooms and bell peppers and make a wonderful quiche - 4 eggs beat with 3 cups of fat free cream, salt and pepper to taste and 1 1/2 cups gruyere cheese. I dice up a little ham and put it in a 9 inch pie plate that I have sprayed with oil, sprinkle the cheese around, spread the greens then pour the eggs on top and bake at 400 degrees for about 50 minutes. Another way to use up all those wonderful greens. I have had guests for breakfast and they love the green omelets or green quiche."

Risotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!
1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (Radish greens, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional
Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Turnip, Greens and Bacon Frittata
Serves 4

7 fried slices bacon
1/2 cup sliced button mushrooms
1/2 cup turnip, finely diced or grated
turnip Greens, washed and chopped (can add or use rapini here)
1 jalapeño pepper, finely diced (remove seeds if you want less spicy heat)
4 green onions, thinly sliced, or half of a round onion, diced
6 eggs
1/4 cup milk
1/2 cup Monterey Jack cheese
S & P to taste

Chop and fry the bacon. Scoop it out of the pan and let it drain on paper towel. In the drippings (remove some if there is lots) from the bacon saute the mushrooms, turnip, jalapeño, greens, and green onions. Whisk the eggs with the milk, salt and pepper. Pour the egg mixture slowly over the sauteed vegetables and distribute the vegetables evenly across the pan. Sprinkle the bacon bits across the pan and top with the shredded cheese. Turn the heat down to 3 and cover the pan. Let cook for about 10 minutes until eggs are well set.

2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.

Yield: 4 servings (serving size: 3/4 cup) CALORIES 168(43% from fat); FAT 8.1g (sat 2.6g,mono 4g,poly 0.9g); PROTEIN 7g; CHOLESTEROL 8mg; CALCIUM 127mg; SODIUM 358mg; FIBER 5.4g; IRON 2.5mg; CARBOHYDRATE 18g
Cooking Light, OCTOBER 2001

1 (14-ounce) can fat-free, less-sodium chicken broth, divided
4 quarts water
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
2 garlic cloves, minced
1 pound hot turkey Italian sausage
8 ounces bagged prewashed cut mustard greens
1/2 cup half-and-half1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

CALORIES 328(29% from fat); FAT 10.4g (sat 4.3g,mono 3.4g,poly 2.3g); PROTEIN 20.6g; CHOLESTEROL 61mg; CALCIUM 164mg; SODIUM 635mg; FIBER 5.4g; IRON 3.3mg; CARBOHYDRATE 40.7g Cooking Light, MARCH 2006

2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
2 cups chopped cooking greens

Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and greens and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

Serves 4.
Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg.
adapted from Bon Appétit
February 1999

LENTIL, KALE, AND SAUSAGE SOUP

a 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to
paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add
enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook,
stirring, until softened.

Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer,
uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
a 14-ounce can plum tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice,
covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a
heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the
tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale
is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and
pepper to taste. Gourmet 1990

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard,
and/or mustard greens
6 large garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse

In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a
plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess
liquid, and transfer to a bowl.

Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still
keeping greens separate, wash thoroughly by dunking in a sinkfull of water and transfer to a colander
to drain.

Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves,
covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens
(escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring
occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.

In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden.
Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove
skillet from heat.

Preheat oven to 400¡F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.

Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens
mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this
point 8 hours ahead and chilled, covered.

Make topping:
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.

Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and
top is browned lightly.
Gourmet
September 1995

1 lg head Swiss chard (or other greens) about 1&3/4 pounds
1 Tablespoon olive oil
1 bunch green onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large eggs
1 container (15 oz) part skim ricotta cheese
3/4 cup low fat milk
1/2 cup grated parmesan cheese
2 tablespoons cornstarch

Preheat oven to 350 degrees F. Grease 9&1/2-inch deep dish glass pie plate. Trim off two inches from swiss chard stems, discard ends. Seperate stems from leaves, thinly slice stems and coarsly chop leaves.
In nonstick 12-inch skiller, heat oil until hot. Add sliced stems and cook 4 minutes or until tender, stirring frequently. Add green onions, salt, and pepper and cook 1 min. Gradually add chopped leaves until wilted and excess moisture evaporates, about 5 min. In a large bowl, with wire whisk or fork, mix eggs, ricotta, milk, parmesan and cornstarch. Stir in swill-chard mixture.
Transfer mixture to pie plate. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. 6 main dish servings.

African Pineapple Peanut Stew
adapted from the Moosewood Restaurant Cooks at Home

1 cup chopped onions
2 garlic cloves, minced
1 T vegetable or olive oil
1 bunch chard or kale (4 cups sliced)
2 cups undrained canned crushed pineapple
1/2 cup peanut butter 1 T tabasco or hot pepper sauce
1/2 cup cilantro, chopped
salt

Saute onions and garlic in a saucepan in oil for 10 minutes until lightly browned. Slice greens into 1-inch thick slices. Add pineapple and its juice to onions and bring to a simmer. Stir in greens and simmer for 5 more minutes. Mix in peanut butter, tabasco, cilantro and salt and simmer for 5 more minutes. Server over couscous.

1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P

Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and sautŽ it in a tablespoon of olive oil. When it has begun to render its fat,add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each.
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.

3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
1 egg

Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet in the oven from the start of preheating.
In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted.
Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth.
Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.