Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
These wraps are quick and easy, for those days when you don’t feel like cooking (or eating a salad) but still want a good meal. Just a few simple steps. Ready in minutes! Hummus & Veggie Wraps By Bob Cat Ingredients: Wraps (I prefer pitas without the pockets – more like a flat bread – but tortilla wraps work, as well.) Hummus (Homemade, if you have time.) Any Veggies available (Greens, Tomatoes, Cucumbers, Onions, Peppers, Radishes, Carrots, Beets, Turnips – basically, everything in your CSA box, right now.) Cheese of choice (I prefer Goat Cheese or Feta.) Olives, Avocados, or Jalapeños (Optional.) Dressing (I recommend Annie’s Goddess or Ginger Sesame.) Instructions: Lay Wrap flat. Slather on Hummus. Layer Veggies. Layer or crumble Cheese. Drizzle Dressing. Roll and enjoy! Image Courtesy of: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/.
While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach. Curried Swiss Chard By Briel Driscoll Serves 2-3. Ingredients: 1 bunch Chard, chopped, stems and leaves separated 1 clove Garlic, diced 2 teaspoons Curry Powder 2 teaspoons Coconut Oil 1 tablespoons Water Freshly ground Black Pepper to taste Instructions: Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat. Add Curry Powder and Water. Immediately add Chard Greens. Cover for 3 minutes. Remove cover and sauté for 1 minute. Serve and enjoy!
For many, the hardiness of raw kale is an acquired taste. I never used to enjoy it when I was younger, but then I learned a little trick….if you lightly sauté the greens, wilting them just a little, they keep their crispness but lose that chewy texture, becoming sweet and delectable. Below is an example of a simple kale preparation that hits the spot! Zesty Sautéed Kale By Holly Rodricks Serves 2-3. Ingredients: 1 bunch Red Russian Kale, stems removed and leaves roughly chopped (Can substitute any hardy green if kale is not available.) 1 small Onion, thinly sliced 1 clove Garlic, minced 1 – 2 tbsp. Oil of choice (For those omnivores out there, bacon grease gives this a really nice, full flavor.) 1 tsp. fresh Lemon Juice or White Vinegar Salt and freshly ground Pepper to taste Instructions: Heat up oil in a medium-sized skillet. Sauté Onions until they start to soften and become translucent. Add minced garlic. Sauté for an additional minute, until garlic becomes aromatic. Add chopped Kale. Gently stir every minute or so, to make sure leaves are evenly exposed to heat. Add Salt and Pepper as you go. The aim is to slightly wilt the greens, not to cook them down to nothing. After 2-3 minutes or as soon as they start becoming tender and brightening in color, remove them from the heat. Add the Lemon Juice or White Vinegar, and stir to evenly combine. Serve immediately, alongside your favorite main course.
Welcome to our new blog! We’re excited to be able to share our recipes, ideas, and farm news with you here. This 4th of July weekend, we thought we’d start off with some great tips for handling those rugged greens and crazy garlic scapes that have been in your past few CSA shares. Keep checking back for new kitchen tips, each week. We’ll also be adding the recipes from this season’s previous newsletters, to create an archive of helpful information that’s all in one place. Enjoy! Preparing Kale, Chard, and other hardy leafy greens If you prefer to chop your greens, lay each leaf face down (brighter, flatter side down) on your cutting board. Run your knife along either side of the stem to cut it out. Set stems aside as you go, and roughly chop the leaves. If you prefer an even more hands-on approach, hold each leaf up and separate the green from the stem by ripping it away. Set stem aside and tear each leaf into smaller pieces. Once all the leaves are chopped, rinse and dry or spin them like you would any salad greens, then proceed to the raw-eating or cooking stage. Stems can be saved and frozen to use later on in making meat or vegetables stocks for soups. Chard stems, specifically, can be pickled. (See Sriracha Pickled Rainbow Chard Stems.) White beans are a delicious addition to any cooked green recipe. The beans must be cooked separately, prior to adding to the greens, but they can be sauteed along with the greens in recipes like the one listed below. (See Zesty Sautéed Kale.) For an added twist, in the winter months, stuff a baked potato or baked sweet potato with the cooked greens and beans! What to do with Garlic Scapes If Garlic Scapes are tender and young, they can be eaten raw, sliced thinly like scallions and added into salads. Scapes can be blended into oil, butter, sour cream, yogurt, cream cheese or even cottage cheese, for a delicious savory twist on your usual dressing or dip. (See Tangy Garlic Scape Dressing.)