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Greens Recipes

Greens with garlic and chili

Any greens can be used with this method of cooking. Try it with kale, escarole, Swiss chard or spinach.  Spinach does not need parboiling before being added to the garlic, oil and chili.

1 large bunch of greens ( 1 pound )  tough stems removed
3 tablespoons of extra virgin olive oil
2 large cloves of garlic, finely chopped
1/4 tsp of chili flakes

Bring 12 cups of water to boil in a large pot.  Add greens with a good pinch of salt and boil 4 minutes.  Drain in a colander and squeeze to remove excess liquid. Chop coarsely. Heat the oil in a large frying pan over moderate heat.  Add greens and saute 3-4 minutes.  Serve immediately

Swiss Chard Frittata

5 stems Swiss Chard with leaves
2 cloves garlic , finely chopped
1 red onion (or scallions ) finely chopped
3 tablespoons olive oil
2 teaspoons of capers, drained (optional )
4 - 6 large eggs
1/2 cup of goat cheese ( Hillman Farm ! )  crumbled

Thinly slice the chard stems and shred the leaves.  Combine the stems, garlic, onion and oil in a frying pan over moderate heat for a few minutes, stirring frequently.  Stir the shredded leaves and cook another 1 - 2 minutes, or until leaves are wilting.  Stir in the capers, turn up the heat and stir until any remaining moisture is evaporated.  Preheat a broiler. Beat the eggs in a bowl with salt and pepper.  Pour over the vegetables , making sure the egg is well distributed.  Cook over moderate heat until the bottom is set and golden and the  top is no longer liquid, about 5 - 10 minutes.  Press the goat cheese lightly into the frittata. Finish the fritatta under the broiler until the top is firm and the cheese starts to brown.  Serve warm or at room temperature.

Sauteed Turnips with Spinach

2 Tbsp olive oil
1 clove garlic, minced
3 medium turnips,  chopped
1/2 cup of raisins
1 Tbsp fresh lemon juice
1 bunch of spinach coarsely chopped
Nutmeg to taste
Salt and pepper to taste

Heat the oil over medium-high heat. Add garlic, turnips and raisins; cook about 1 minute. Add lemon juice; cover and cook three minutes at medium heat.  Stir in the spinach and cook just until wilted.  Sprinkle with nutmeg and salt and pepper.







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