Spring Greens Risotto 

from Farm-Fresh Recipes Cookbook

 

3 TBSP Olive Oil

½ C. Chopped Green Onions

1 ½ C. Arborio Rice

½ tsp Salt

4 C. Hot Chicken or Vegetable Broth

4C. Coarsely Chopped Spring Greens

¼ tsp Grated Nutmeg (optional)

½ C. Parmesan Cheese

 

1) Heat oil in heavy pot over medium-high heat.  Add onions; cook 3 minutes.  Add rice and salt.  Cook and stir until rice begins to color.

2)  Add ½ C. broth; cook and stir until most of broth is absorbed.  Add 1 1/2C. broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes.  Add remaining broth.  Simmer 20 minutes, stirring occasionally.

3)  Place greens on top of rice.  Cover and simmer 3 minutes.  Stir in greens.  Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist.

4)  Remove from heat.  Stir in Parmesan and serve.

 

 

SESAME KALE OR COLLARDS

From Gardens of Eagan

1 bunch of organic kale or collards, stems removed and coarsely chopped.

1- 4 cloves of garlic, minced, adjust to your taste and social life

1 TBSP organic olive

1 TBSP roasted organic sesame oil

1 /4 cup water

Umiboshi vinegar to taste.

Heat oil on med-low in heavy pan. SautŽ garlic for 20-30 seconds, stirring. Add chopped kale/collards and stir with oil and garlic.  Add water and cover. Steam on low for 5-10 minutes, until desired tenderness. Spread on platter. Sprinkle top with roasted sesame oil and umiboshi vinegar to taste.

Serves 3-4.

 

KALE WITH HONEY-MUSTARD SAUCE

Unknown

 

1 bunch kale, de-stemmed and chopped

4 T. honey

3 T. prepared mustard (yellow, Dijon or stone-ground)

2 T. water - more if needed, thin to desired consistency

Bring kale to boil in a large pot of salted water.

Cook until tender - about 3-5 minutes.

Drain.

Mix sauce ingredients together until smooth. Adjust to taste and consistency. Serve over kale.

Makes 4 servings

 

Velvety Vegetable Soup

from Simply in Season Cookbook

1 medium onion (chopped)

4 cups /1 L leeks (diced, white part and 1 inch / 2.5 cm of green)

1 cup / 250 ml celery (diced)

Saute in 1/4 cup / 60 ml olive oil over medium-low heat until wilted, 15 minutes.

2 tablespoons fresh tarragon (chopped; or 2 teaspoons dried)

1 tablespoon fresh thyme (chopped; or 1 teaspoon dried)

1 teaspoon salt or to taste

1/2 teaspoon pepper

Add and stir well.

4 cups / 1 L chicken or vegetable broth

3 cups / 750 ml potatoes (diced)

Add, cover, and simmer until potatoes are tender, 15 minutes.

1 bunch spinach (or collards or kale) (chopped)

Add and simmer for 5 minutes. Remove soup from heat. Puree with hand blender in pot or in small batches in regular blender or food processor. Return soup to pot and place over low heat.

1/2 cup /125 ml milk (optional)

Add, if using, and heat through. Add additional water or broth if thinner consistency is preferred. Adjust seasonings and serve. Optional garnish: a swirl of plain yogurt and/or sprigs of fresh herbs, such as parsley, thyme, or a celery leaf. Chive blossoms are beautiful over the pale green soup.

Serves 4-6.

 

 

Confetti Kale or Collards 

 

from Simply in Season Cookbook

A gorgeous dish full of color and nutrients.

 

6 cups / 1.5 L kale or collards (chopped)

1 clove garlic (minced; optional)

In large frypan saute in 2 tablespoons olive oil over medium heat, stirring constantly, for 10 minutes.

3/4 cup / 175ml corn

1/2 cup / 125 ml red sweet pepper (chopped)

1/4 cup / 60 ml water

1/2 teaspoon salt

1/4 teaspoon pepper

Mix in and cook for 10 minutes. Serve immediately.

Serves 4.

 

 

Fresh Greens Pasta Pie

from Asparagus to Zucchini Cookbook

 

6 ounces vermicelli

2 tablespoons butter or margarine, softened

1/3 cup grated Parmesan cheese

5 eggs

2 teaspoons cooking oil

1 small onion, chopped

2 cups chopped fresh spinach or other greens

1 cup (4 ounces) shredded mozzarella cheese 

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground nutmeg

several shakes hot pepper sauce (optional)

 

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain.  Stir butter and Parmesan cheese into hot vermicelli.  Beat 2 of the eggs and stir well into pasta.  Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell.  Cover with aluminum foil and bake 10 minutes, set aside.  Heat oil in small skillet, add onion and sautŽ until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautŽed onions.  Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing.

Makes 6 servings.

 

 

Gingered Kale and Tofu

from Simply in Season Cookbook

 

½ cup soy sauce

½ cup dry sherry or broth

¼ cup rice vinegar or white vinegar

3 Tbsp brown sugar

Bring to a boil in a medium saucepan.  Simmer 1 minute and remove from heat.

 

2 cakes firm tofu, cut in inch squares

Place in a single layer in an ovenproof pan.  Pour marinade over the tofu and set aside for 10 minutes (or more).  Occasionally turn tofu squares over.  Drain, reserving remaining marinade.

 

2Tbsp peanut oil

Sprinkle over tofu.  Broil for 4 minutes then turn squares over.  Continue broiling until tofu is golden brown, another 3-4 minutes.

 

6 cups kale, coarsely chopped

3 Tbsp ginger root, peeled and minced

While tofu broils, in a large fry pan sautŽ in 2 Tbsp peanut oil over high heat until kale wilts, stirring constantly.

 

¼ cup fresh lime juice

¼ cup fresh cilantro, chopped

pinch of ground red pepper (optional)

Add and remove from heat.  When tofu is browned, gently toss with cooked kale and as much reserved marinade as desired.  Serve on hot rice topped with toasted cashews or peanuts.

 

Chard Utopia

from Simply in Season Cookbook

 

2 cups onion, minced

1 tsp dried basil

1 tsp dried oregano

¼ tsp salt

In a large fry pan sautŽ in 1 Tbsp olive oil for 5 minutes.

 

2 ½ pounds Swiss Chard, stemmed, finely chopped

Add and cook until wilted, 5-8 minutes.

 

4-6 cloves garlic, minced

1 Tbsp flour

Sprinkle in, stir, and cook over medium heat, 2-3 minutes.  Remove from heat.

 

2 cups feta cheese, crumbled

1 cup cottage cheese

pepper to taste

Mix in.

 

1 pound frozen phyllo pastry sheet, thawed

 

Place a sheet of phyllo in an oiled 9x13 inch pan.  Brush or lightly spray sheet with olive oil.  Repeat 7 times.  Spread half the filling evenly on top.  Add 8 more sheets of oiled phyllo.  Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet.  Tuck in the edges and bake uncovered in preheated oven at 375 degrees until golden and crispy, 45 minutes.

 

Pasta with Greens, Kalamata Olives, and Shiitake Mushrooms

from Rolling Prairie Cookbook

3/4 pound penne pasta

1¹/2 tablespoons olive oil

1 to 3 cloves garlic, minced or pressed

2 ounces fresh shiitake mushrooms, chopped

2 pounds fresh roma tomatoes, peeled and chopped

1/4 teaspoon or more dried red chili flakes

5 tablespoons chopped Kalamata olives

1/2 teaspoon salt

1¹/2 cups chopped arugula (or any other green)

 ½ cup freshly grated Parmesan or Asiago cheese

 

Put on a large pot of water and cook the pasta while you prepare the sauce.
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and mushrooms and sautŽ for 2 to 3 minutes.  Add the tomatoes, chili flakes, olives, and salt.
Allow the sauce to simmer approximately 10 minutes.  By now your pasta should be cooked.  Drain it well and toss with the chopped arugula or other greens.
Heap pasta in a large bowl, pour on the sauce and toss lightly again.
Top with grated cheese and serve immediately.

Serves 4.