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comfort food

Braised Greens with Tomatoes & Leeks

TIME: 1 HOUR; SERVES: 6 - 8
Adapted from Bon Appetit

This dish is the perfect companion to crispy chicken on a frigid Fall evening (ideally after a light frost when the greens get shocked into sweetness). In late September, when I’m sick of canning tomatoes, I’ll toss the last couple harvests into my chest freezer. This has become my preferred preserving method, because when I take them out to thaw, the skins easily slip off, releasing their liquid and further concentrating their flavor. I used a variety called Jaune Flamme in this recipe— a small, bright orange heirloom that is exceptionally sweet, but still packs a tangy punch. Smoky paprika and melting leeks make this a substantial dish on its own, particularly if sprinkled with pine nuts and crumbled goat cheese.

INGREDIENTS

2 tbls. high-heat oil or bacon grease
2 bunches hardy greens (kale, dandelion, collards, etc.), stems removed or finely chopped, leaves roughly chopped
1 yellow onion, chopped
1 large leek, cut in half lengthwise and rinsed clean, chopped into half moons
3 cloves garlic, peeled & slivered
1/2 tsp. smoked paprika
2+ tsp. red wine or sherry vinegar
1 1/2 cups bone broth (chicken, pork, or veggie)
1/2 cup stewed or roasted tomatoes, cooked down
Salt & fresh ground black pepper to taste
Pine nuts & goat cheese, to serve (opt.)

METHOD

  1. Heat oil or bacon grease in a large, heavy bottom pan over medium heat.

  2. when the pan is hot enough to sizzle water, add the onions, leek, and garlic. Cook until softened, about 7 - 10 minutes.

  3. Add the tomatoes & paprika, and cook for another 5 minutes, watching carefully to avoid burning. Season with salt and pepper.

  4. Add the broth & vinegar, and bring to a boil.

  5. Add the greens in batches. Stir to incorporate, and simmer until tender, 20 - 30 minutes, partially uncovered. Season again to taste, and garnish.

Topped with pine nuts and Turmeric-Ginger Sauerkraut

Topped with pine nuts and Turmeric-Ginger Sauerkraut

Spicy Pork Meatballs & Zucchini Ribbons in Broth

TIME: 20 MINUTES; SERVES: 4 - 6

During the summer months, we barter vegetables for pastured pork from our neighbors. All their offerings are phenomenal, but one of my favorites is their “Country Sausage”, which consists of 3 simple ingredients: pork, salt & pepper. Ground pork works wonderfully in these tender, poached meatballs, however, feel free to substitute ground dark meat turkey or chicken.

This soup comes together in less than 30 minutes, for when you’re needing a a nourishing, hot meal ASAP.

INGREDIENTS

1 zucchini
6 cups broth of choice (chicken, pork, veggie…)
Meatballs
1 lb. ground pork (or ground dark meat turkey/chicken)
1/2 tsp. hot chili paste or spicy harissa (or crushed red chili flakes)
2 tbls. shallots or scallions, minced
1 tsp. black garlic paste or 1 large garlic clove, minced
1/2-inch piece ginger, peeled and minced
2 tbls. cilantro
2 tbls. parsley
1/4 tsp. ground turmeric (opt.)
Salt & fresh ground black pepper, to taste (check to see if meat is seasoned first)

Cilantro, scallion and chili oil, to serve (opt.)

METHOD

  1. Slice the zucchini into long ribbons with a vegetable peeler or mandolin. Sprinkle with salt and set aside.

  2. Mix the meatball ingredients together and form into 12 meatballs.

  3. Bring broth to a boil. If you need to add salt or acid (lemon, sherry vinegar), do so at this point.

  4. Add the meatballs so they are submerged in the liquid. Let simmer for about 7 minutes, until cooked through. Turn the heat off and add the zucchini ribbons. Let sit for a couple minutes before serving.

  5. Ladle into bowls. Top with additional cilantro, scallion, and a drizzle of chili oil.

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