Wednesday, September 21, 2016

Greens #2

Experience the vitality of fresh garden greens.
The more common cooking greens, arugula, collards, kale, mustard greens, turnip greens, beet greens, Swiss chard, dandelion greens, spinach, and radish tops - may be used interchangeably. Experiment with the different greens available to you and get to know their unique and mild to pungent flavors.
Their vibrancy and freshness are a gift of flavor and health. Greens are packed with nutrition. Properly prepared, greens offer generous amount of Vitamins A and C, some B vitamins, and folic acid, as well as minerals such as calcium and iron. Greens are very high in dietary fiber and low in calories. In the health world, dark leafy greens also receive attention for their roles in disease prevention.
So don't forget to eat your greens.
From Asparagus to Zucchini,  Madison Area Community Supported Agriculture Coalition



Asian-Style Saute
2 tbsp sesame oil
3-4 cloves garlic, chopped
1/2 pound mixed greens, coarsely chopped
1 tbsp vinegar
2 tbsp tamari
fresh ground pepper
Heat oil in wok or large skillet. Add garlic and saute 2 minutes, remove and set aside. Saute greens until just wilted. Remove from heat and stir in vinegar, tamari, pepper and garlic. Serve as a side dish or with rice.


Will's Collard Greens    Will Allen, Growing Power
this recipe works for all kinds of cooking greens
1 bunch collard greens  separate stems and cut into small bites
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar/honey
1 tsp minced garlic

Wash and stack the leaves, roll them and slice thinly. Heat oil in medium pan add salt, pepper, garlic, stem pieces and sugar. Add greens and cook until tender. Stir often to avoid burning the greens.


Fresh Greens Pasta Pie  Crystal Lake Gardens

6 ounces vermicelli
2 tbsp butter, softened
1/3 cup grated Parmesan cheese
5 eggs
2 tsp cooking oil
1 small onion, chopped
2 cups chopped fresh greens
1 cup shredded mozzarella cheese
1/3 cup milk
1/2 tsp salt 1/4 tsp ground pepper
1/8 tsp ground nutmeg
several shakes hot pepper sauce if desired

Cook vermicelli, drain. Stir butter and parmesan cheese into hot pasta. Beat 2 of the eggs and stir well into pasta. Spoon mixture into a lightly greased plate and use a spoon to shape the pasta into a pie shell, cover with aluminum foil. Bake at 350 degrees for 10 minutes.
Heat oil in a skillet, add onion, cook until tender. Beat remaining 3 eggs and conbine with spinach, mozzarella, milk, seasonings and onions. Spoon mixture into pasta shell. Cover with aluminum foil.
Bake at 350 degrees for 35 minutes, uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing.