2 tablespoons olive oil
2 tablespoons minced garlic
Chard, stems removed and cut unto 2-3 inch pieces
Beet tops, stems removed and cut into 2-3 inch pieces
1 lemon, juiced
Salt and pepper to taste
Heat the oil in a large skillet. Add the garlic and sauté briefly before adding the chard and beet stems and tops. Cover and sauté the greens until they are wilted. Season with salt and pepper and lemon juice.
This recipe was adapted from Placer County Real Food.
June 24 2010 | Recipes | No Comments »
2 cans cannellini beans 1 bunch coarsely chopped chard or kale
6 cloves of finely chopped garlic 5-6 tablespoons olive oil
1 tablespoon chopped rosemary Salt and pepper to taste
Gently sauté the garlic with the rosemary for about 1 minute. Add the beans and about 1 cup of water or broth and simmer for about 5 minutes until some of the beans crumble apart. Add the greens and cook together, uncovered, until the greens are wilted and tender. Add more liquid if needed to keep the vegetable mixture moist and a little soupy. Taste and season with salt and pepper. Drizzle a little olive oil on the vegetables before serving.
This recipe was adapted form Chez Panisse Vegetables
February 22 2010 | Recipes | No Comments »
2 Tablespoons olive oil ½ cup red wine (optional)
1 bulb Spring garlic ¼ teaspoon red pepper flakes
1 bunch chard or beet greens, chopped
3 ½ cups chicken or vegetable stock
Heat the oil in a large skillet over medium heat. Finely chop the spring garlic and sauté for less than a minute. Add the chopped greens and sauté until they begin to soften, 2 or 3 minutes. Add the stock and bring to a boil, reduce the heat and cook stirring occasionally for about 20 minutes or until most of the liquid is absorbed. If you are using the red wine, add it during the last 5 minutes of cooking time. Add the red pepper flakes and salt to taste.
February 22 2010 | Recipes | No Comments »
1 can Cannellini Beans, drained and rinsed
1 large bunch of greens, kale, New Zealand spinach leaves, radish tops, turnip greens, beet greens, or Swiss chard
6 cloves of garlic, finely chopped
5-6 tablespoons olive oil
1 tablespoon chopped rosemary leaves
Salt and pepper to taste
About 1 cup of broth or water
Wash, trim and chop the greens. Gently sauté the chopped garlic in the olive oil with the rosemary leaves, about one minute. Add the beans and the cup of broth. Simmer this mixture for about 5 minutes until some of the beans have started to fall apart. Add the greens to the beans and simmer until the greens are wilted. Add more liquid if needed to keep the vegetables moist and a little soupy. Taste for seasoning and add salt and freshly ground pepper to taste. Drizzle with extra olive oil before serving.
This recipe was adapted from Chez Panisse Vegetables.
February 22 2010 | Recipes | No Comments »
1 large eggplant, cut into ¼ inch thick rounds
Olive oil, divided
3 tablespoons finely shredded Parmesan cheese
½ cup shredded mozzarella cheese
4 slices of rustic Italian bread or focaccia
Several small beet or chard leaves
1 cup of crushed tomatoes
3 tablespoons chopped basil, divided
Preheat a grill to medium-high. Brush both sides of the eggplant rounds with olive oil or use cooking spray. Place the rounds on a baking sheet. Combine the Parmesan and the mozzarella in a small bowl. Brush both sides of the bread or focaccia with olive oil.
Place the beet or chard leaves in a microwave-safe bowl. Cover the bowl with plastic wrap and punch several holes in the wrap. Microwave on high until the leaves are wilted, 2 to 3 minutes. Combine the tomatoes and 2 tablespoons of the basil in a microwave bowl, cover and cook until bubbling, about 2 minutes.
Grill the eggplant slices until brown and soft on both sides, about 2 to 3 minutes per side. Grill the bread until it is toasted, about 1 minute per side. Reduce the grill heat to medium.
Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon each of the tomato mixture, wilted beet/chard leaves and cheese on each eggplant slice. Repeat with the remaining eggplant, tomato, beet/chard leaves and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the sandwiches are hot and cheese is melted, 5 to 7 minutes.
February 22 2010 | Recipes | No Comments »
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