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  • Collards with Potatoes

    2 bunches collard greens or a mixture of collards, kale, chard, spinach, turnips tops, etc.

    sea salt and freshly ground pepper

    3 medium yellow potatoes, scrubbed and diced

    3-4 strips bacon, cut into small pieces (optional)

    2 Tbs. olive oil

    1/2 onion or 1 bunch scallions, chopped

    1-2 garlic cloves, minced

    pinch of red pepper flakes

    hot pepper sauce or vinegar for the table

     

    • Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes.
    • Meanwhile, cook the bacon in a skillet or in the oven. Set aside to drain.
    • Heat oil in a pan (you can use a little bacon grease, too). Add the onion and sautee about 5 minutes.
    • Chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan so that everything cooks in a little moisture.
    • When potatoes are tender, scoop them out and add them to the greens. Add the bacon, toss everything together. Season to taste with salt and pepper. Serve and season to taste with hot sauce and/or vinegar.

     

  • Braised Greens with Dried Fruits and Nuts

    A really different, simple recipe for all the green stuff:

    Braised Greens with Dried Fruits and Nuts

    1/2 lb (about 5 cups) fresh green such as kale, chard, nappa cabbage
    2 T. olive oil
    1 shallot, finely chopped
    1/4 c. raisins
    1/4 c. chopped apricots
    1/2 c. pine nuts
    2 cubes veg. or chicken bouillon
    1/4 c. dry white wine
    1 cup hot water
    1 t. salt
    Freshly ground black pepper.

    1.  Wash greens and coarsely chop, removing thick stems.

    2.  Heat oil in large, heavy saucepan over medium heat.  Add shallot and saute until fragrant.  Add raisins, apricots and pine nuts.  Saute 5 minutes.  Add bouillon cubes, smashing them into mixture.  Add white wine.  Boil 1 94 2 minutes.  Add greens and toss.  Add hot water, salt and pepper.  Stir and cook over low heat until greens are wilted and liquid has thickened, about 8 - 12 minutes.  Serves 6.

    Note:  I made this with water instead of oil.

  • Wilted Swiss chard with garlic

    Makes 4 servings
     
    1 bunch Swiss chard, stems stripped and coarsely chopped and wet
    1 1/2 Tbsp. olive oil
    2 cloves garlic, minced
    Salt and black pepper, to taste
    Fresh lemon juice
     
    1.  heat large, deep skillet over medium high heat
    2.  Add olive oil and garlic; saute 15 seconds.
    3.  Add the wet chard one handful at a time.  Stir after each addition.  After all the chard has been added, reduce heat to low, cover and cook 5 minutes or until chard is wilted but still bright green.
    4.  Remove the lid, raise heat to high and cook until all liquid has evaporated, 2-3 minutes.  Season with salt and pepper.  Serve immediately with a squeeze of lemon juice.

  • Rack of Lamb with Swiss Chard

    For swiss chard filling

    • 1/2 cup sweet (red) vermouth
    • 1/2 cup golden raisins
    • 1 medium onion, chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 large bunches Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
    • 2 tablespoons pine nuts, toasted

    For lamb

    • 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
    • 1/2 cup Dijon mustard
    • 2 teaspoons finely chopped thyme
    • 1 teaspoon finely chopped rosemary
    • Equipment: kitchen string

    Make swiss chard stuffing:
    Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
    Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
    Prepare lamb:
    Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
    Preheat oven to 400°F with rack in middle.
    Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
    Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
    Cut each rack into 4 double chops, discarding string, and serve.
    Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.

    From epicurious.com
     

  • Braised swiss chard with leeks

    Makes 8 servings
     
    3 Tbsp. olive oil
    2 lbs. leeks, well washed and sliced
    1 lb. Swiss chard, chopped
     
    1.  Heat oil in large pan over medium heat; add leeks and chard stalks.  Season with salt and pepper.  Cover, reduce heat and cook until tender, about 8 minutes.
    2.  Add chard leaves; cover.  Simmer until wilted, about 5 minutes.  Serve at once.

  • Sauteed Greens with Kohlrabi

    A squeeze of citrus and some crunchy nuts take this simple preparation into the "super-yum" category.
     

    • 2 kohlrabi, bulbs peeled
    • 1/2 teaspoon grated lime zest
    • 2 tablespoons fresh lime juice
    • 1/4 cup extra-virgin olive oil, divided
    • 1 big bunch kale or chard, chopped
    • 5 garlic cloves, finely chopped
    • 1/3 cup salted roasted pistachios, chopped

     

    • Equipment: an adjustable-blade slicer



    Very thinly slice kohlrabi with slicer.
    Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
    Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

  • Buttercup Thai Curry

    I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • Jo Rieber's Chard Pasta

    1 large bunch chard, stems removed, chopped
    1/2 large onion, chopped
    4 cloves garlic, diced
    1/2 c feta
    8 oz. penne pasta, cooked and drained
    olive oil
    butter
    salt and pepper
    grated parmesan

    Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.