Mustard Greens Recipe
INGREDIENTS
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
March 12, 2013
Those fall crops are doing us proud!
Curly Kale and Parsley
Kale with sesame & lemon vinaigrette
Mix your vinaigrette with tahini paste, olive oil, crushed garlic, lemon juice, a little soy sauce and pinch of salt and pepper.
Wash dry & chop curly Kale (feeding the biggest stems to your rabbit), mix altogether with dressing. Garnish with (toasted) sesame seeds or pumpkin seeds –all optional. - serve.
Mix your vinaigrette with tahini paste, olive oil, crushed garlic, lemon juice, a little soy sauce and pinch of salt and pepper.
Wash dry & chop curly Kale (feeding the biggest stems to your rabbit), mix altogether with dressing. Garnish with (toasted) sesame seeds or pumpkin seeds –all optional. - serve.
February 12, 2013
Bok Choy and Parsley |
Chinese Bok Choi
SAUTEED Saute chopped garlic in olive oil Add chopped bok choy (leaves and stems) Saute until wilted and serve Excellent source of vitamins A and C |
Italian (flat leaf) Parsley
Did you know that parsley eaten raw is a natural breath freshener, eliminating strong odors such as garlic and onion GARNISH Remove stems, and chop leaves Add to soups, grilled meats, or rice dishes just before serving. Delicious in Potato Leek Soup! |
Venable's Seasonal Recipes
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Ms Kershner's favorite Swiss Chard Recipe
Swiss Chard and Pasta with Goat cheese
1 large bunch ruby chard (about 1 lb)
2 large yellow onions, chopped
2 T olive oil
1 t butter
salt to taste
1-2 T balsamic vinegar
5 oz creamy white goat cheese
1 lb. penne noodles
1/2 cup white wine
Wash the chard thoroughly, cut off and discard the thick stems, and chop the leaves and thin inner stems coarsely.
Saute the chopped onions in the olive oil and butter until they are soft and beginning to color. Add the chard and toss it together with the onions until it wilts. Continue cooking, stirring occasionally, for a few more minutes, until the chard is tender. Toss the chard with a tiny bit of salt and the vinegar. Crumble the goat cheese and set aside. Lightly toast the pine nuts, stirring them in a small skillet over medium heat until they begin to turn golden.
Boil the penne in several quarts of salted water until it is al dente. Just before it's ready, bring the chard back to high heat and add the white wine. Drain the pasta. Add the crumbled cheese to the hot chard mixture, along with the pasta, and mix it all together well. Serve at once on warmed plates, and sprinkle each serving with toasted pine nuts.
From: The New Vegetarian Epicure (1996) by Anna Thomas.
1 large bunch ruby chard (about 1 lb)
2 large yellow onions, chopped
2 T olive oil
1 t butter
salt to taste
1-2 T balsamic vinegar
5 oz creamy white goat cheese
1 lb. penne noodles
1/2 cup white wine
Wash the chard thoroughly, cut off and discard the thick stems, and chop the leaves and thin inner stems coarsely.
Saute the chopped onions in the olive oil and butter until they are soft and beginning to color. Add the chard and toss it together with the onions until it wilts. Continue cooking, stirring occasionally, for a few more minutes, until the chard is tender. Toss the chard with a tiny bit of salt and the vinegar. Crumble the goat cheese and set aside. Lightly toast the pine nuts, stirring them in a small skillet over medium heat until they begin to turn golden.
Boil the penne in several quarts of salted water until it is al dente. Just before it's ready, bring the chard back to high heat and add the white wine. Drain the pasta. Add the crumbled cheese to the hot chard mixture, along with the pasta, and mix it all together well. Serve at once on warmed plates, and sprinkle each serving with toasted pine nuts.
From: The New Vegetarian Epicure (1996) by Anna Thomas.
Ms Martin's favorite Swiss Chard Recipe
Swiss Chard Salad
Ms Martin did this salad with her summer camp and it was a total favorite.
Chop up, washed, young chard leaves and mix with fresh strawberries and blueberries. Drizzle with a balsamic vinegrette and hey - a fresh summer salad.
Ms Martin did this salad with her summer camp and it was a total favorite.
Chop up, washed, young chard leaves and mix with fresh strawberries and blueberries. Drizzle with a balsamic vinegrette and hey - a fresh summer salad.
Herbal delights
Kale Salad
From Cloe Hawkins, Designer at NBWLA
Kale (lacinato, red Russian are best – curly OK too)
Garlic
Olive oil
Lemon
Red pepper flakes
Salt
Romano cheese
Remove Kale from stems and tear into bite sized bits. Wash it before you do that.
Dice 2-3 cloves of garlic and cook briefly in olive oil at med-high heat. Garlic should be softened, not crunchy.
Remove garlic + oil from heat and pour directly over Kale.
Squeeze ½ or a whole lemon over everything.
Sprinkle salt.
Dash dash dash red pepper flakes.
Mix (I sometimes do this with my hands. A way to tenderize raw kale is to give it a rub.)
Let sit ten minutes or so to let lemon + oil tenderize kale.
Fine grating of romano on top.
Eat!
Goes great with everything.
Kale (lacinato, red Russian are best – curly OK too)
Garlic
Olive oil
Lemon
Red pepper flakes
Salt
Romano cheese
Remove Kale from stems and tear into bite sized bits. Wash it before you do that.
Dice 2-3 cloves of garlic and cook briefly in olive oil at med-high heat. Garlic should be softened, not crunchy.
Remove garlic + oil from heat and pour directly over Kale.
Squeeze ½ or a whole lemon over everything.
Sprinkle salt.
Dash dash dash red pepper flakes.
Mix (I sometimes do this with my hands. A way to tenderize raw kale is to give it a rub.)
Let sit ten minutes or so to let lemon + oil tenderize kale.
Fine grating of romano on top.
Eat!
Goes great with everything.
Roasted Pumpkin in Maple Syrup
Peel pumpkin with vegetable peeler. Cut open and sort, wash and save seeds to be dry roasted with a bit of salt. Cut pumpkin into inch to 1 1/2" chunks and spread in baking tray. Add about 1/4 inch depth of organic chicken stock. Sprinkle with salt and pepper and drizzle with maple syrup. Bake in the oven for about 40 mins at 400F. Should be warm soft and sweet.
Here are what went home with some lucky 4th graders, together with simple serving suggestions by Jennifer Esser.
Curly Kale
KALE CHIPS
Pre heat oven to 350 degrees,
Chop kale leaves (use the stems in a soup)
Toss the leaves with olive oil and sea salt
spread on a cookie sheet
Cook until crispy (minutes).
Kids love them!
Pre heat oven to 350 degrees,
Chop kale leaves (use the stems in a soup)
Toss the leaves with olive oil and sea salt
spread on a cookie sheet
Cook until crispy (minutes).
Kids love them!
Butter Lettuce
AUTUMN SALAD
Lettuce
Toasted nuts,
Chopped apple,
Dried cranberries or cherries.
Gorgonzola cheese.
All tossed together in a light vinaigrette
Lettuce
Toasted nuts,
Chopped apple,
Dried cranberries or cherries.
Gorgonzola cheese.
All tossed together in a light vinaigrette
Swiss Chard
STEAMED
Chop leaves and stems
Steam in about one inch of water
Drain and serve
SAUTEED
Chop leaves and stems
Saute (add stems first) in a drop of oil and balsamic vinegar until wilted.
Serve
Excellent source of vitamins A and C
Chop leaves and stems
Steam in about one inch of water
Drain and serve
SAUTEED
Chop leaves and stems
Saute (add stems first) in a drop of oil and balsamic vinegar until wilted.
Serve
Excellent source of vitamins A and C