Week 2 recipes: greens

Salade Lyonnaise, sent from member Marie is posted on the blog…just type in the search box. I love that dressing with spinach!

Kale Crunch—you need to know about these! -also on the blog

A nifty recipe for Swiss Chard stems, sent to me from members Ben and Jessica:

This is great as main or side. Best to prep parts in advance. Otherwise it can take a bit of here and there and everywhere.  (From Bon Appetit)

2 lb chard. Remove leaves and save for something else. I have also mixed
in beet green stems.
1c fava beans or edamame.
1.5 T evoo divided
1clove garlic minced
1 t dry oregano
1 t lemon juice
Boil big pot of water. With salt. Blanch stems until tender 3-5 min. Shock in ice bath.

Cook edamame or fava in same water. Drain Oil stems and char on grill. Can also do on stove grill pan but smoky. Can broil
Cool stems and cut to 1 inch pieces
Heat deep skillet on med high. Add oil and garlic. Then put in everything else. Cook 2 min and serve. Don’t forget s&p  Keeps but texture is lost. Have added peas, tofu, corn… It is VERY flexible and can be added/modified with deliciousness

from the Wheeler membership in Framingham. They used kale and chard in their dish

PASTA WITH GREENS AND FETA from Molly Katzen’s Still Life With Menu

You can use any combination of kale, mustard, collard, dandelion, escarole, chard, or spinach. I especially like escarole and spinach together. The sauce can be made a day or two ahead of time. Gently reheat on the stove when you put the pasta water to boil.

6 tablespoons olive oil 4 cups chopped onion

7 to 8 cups (packed) mixed bitter greens, washed, dried, and coarsely chopped

3/4 to 1 lb. penne, fusilli, shells, or some comparable short, substantial pasta

½ to ¾ lb. feta cheese, crumbled freshly grated parmesan cheese, to taste

freshly ground black pepper salt to taste

1] Heat the olive oil in a deep skillet or Dutch oven. Add the onions and cook for about 10 minutes over medium heat, stirring occasionally. Meanwhile, put the pasta water up to boil. 2] Add chopped greens to the skillet, salt lightly, and stir until the greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat. 3] Cook the pasta until al dente. Just as it becomes ready, add the crumbled feta cheese to the sauce. (Keep the heat on low as you add the cheese.) 4] When the pasta is done, scoop it out with a strainer, hold it over its cooking water momentarily to drain, add it directly to the pot full of sauce. Mix thoroughly over heat. 5] Add parmesan, and freshly ground black pepper. Then serve immediately, preferably on warmed plates.