.title-desc-wrapper .dt-published.published.post-date { display: none; }

greens

Kale Salad with Shallot-Sumac Vinaigrette

TIME: 20 MINUTES, SERVES: 6

This take on kale salad, with the addition of toasted pumpkin seeds and avocado, can be a substantial meal in its own. I like the combination of Lacinato and Curly Green Kale, for a mix of texture and color.

Sumac, the dried, ground fruit from the Sumac plant, has a tangy, citrus flavor. Common in Middle Eastern cuisine, it is delicious in dressings, marinades, salads, and sprinkled over a variety of dishes. The combination of sumac, lemon, shallot, and garlic is addictive—double the dressing and keep it in your fridge for easy salad prep.

INGREDIENTS

2 bunches kale; leaves stripped from stems and finely chopped.
1/4 cup pumpkin seeds, toasted
A large pinch of sea salt
1 avocado, diced
Vinaigrette
1 shallot, minced
1 small garlic clove, minced or grated
1/4 cup lemon juice
1/4 cup sherry vinegar or red wine vinegar
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. sumac
Fresh ground black pepper, to taste
1 tsp. Dijon mustard

METHOD

  1. Place the shallot, garlic, lemon juice, vinegar, and salt in a small bowl. Let sit for about 10 minutes.

  2. Sprinkle a large pinch of salt over the finely chopped kale. Massage for about 30 seconds, or until slightly softened.

  3. Toast the pumpkin seeds over low heat in a small skillet. Stir gently when they start to sizzle, and remove from heat when they begin to brown.

  4. Whisk the shallot mixture with the olive oil, sumac, black pepper, and Dijon mustard. Taste, and adjust seasonings. If it is too tart, add a bit of honey or jam to mellow out the acidity.

  5. Pour several tbls. of dressing over the kale and massage until coated, or until the kale has softened to your liking.

  6. Top with the diced avocado and toasted pumpkin seeds. Pour a few more tbls. of dressing over to taste, or keep on the side for folks to dress separately. You will have extra dressing—store in the fridge for up to a couple weeks, but let it come to room temperature before using since the oil will solidify. This salad tastes even better the next day, after it has soaked up the vinaigrette.

IMG_3069.jpg

Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

9B832012-53A1-45B5-BF8C-2C72EE2D6429.jpg
Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Radicchio Salad with Lemon-Anchovy Dressing

TIME: 15 MINUTES; SERVES: 4

Salty anchovies, capers, and sharp cheese cut the bitterness of radicchio. Double the salad dressing because you’ll want to drown everything in it. This salad is delicious the following day, especially with leftover roast chicken or pork chops.

INGREDIENTS

1 small head radicchio, cored & chopped into 1-inch pieces
1 large handful arugula or Italian parsley leaves, or a mix
1/4 cup shaved hard, sharp cheese (Parmesan, Pecorino, Ricotta Salata…)
Vinaigrette
1 lemon, juiced
1 garlic clove, minced or grated
3 - 4 salt-packed anchovies, cleaned and minced into a paste (if blending, leave whole)
1/4 cup extra virgin olive oil
1 - 2 tbls. sherry or red wine vinegar
1 tsp. capers, drained and chopped
Salt & fresh ground black pepper, to taste

METHOD

  1. Mix together the vinaigrette ingredients, minus the salt. You can either whisk by hand, or blend with an immersion blender. If blending, stir in the capers at the end. Taste, and then add the salt at the very end, since the anchovies, capers, and cheese are already very salty.

  2. Place the radicchio and parsley/arugula leaves in a large, shallow salad bowl. Drizzle with half the vinaigrette and mix gently.

  3. Drizzle with the remaining vinaigrette and scatter the shaved cheese over top.

E25CFCF0-B7B8-4CD4-B3BB-41872A585405.jpg

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

Dandelion Salad with Bacon & Jammy Eggs

TIME: 20 MINUTES; SERVES: 4
Adapted from David Tanis’s Market Cooking

Once the daffodils and crocuses start pushing through in the early Spring, I immediately have what I can best describe as a “primordial craving” for fresh dandelion greens and nettles. These first Spring greens pack an alarming amount of vitamins, minerals, iron, and calcium. Dandelion greens are best known for their detoxifying properties, especially in relation to the liver and bile production.

The salt & fat from the bacon, umami-heat from raw garlic, and acid from fresh lemon makes this a salad that will most likely turn into one, very large serving (with zero regrets).

INGREDIENTS

1 large bunch dandelion greens; stems trimmed & leaves roughly chopped or torn (smaller, tender leaves preferred, although larger leaves pack a little more ‘liver-detoxing’ bitterness)
4 slices bacon
3, “9-minute” boiled eggs
1/3 cup extra virgin olive oil
1 small garlic clove, grated
2 tbls. red wine or sherry vinegar
1/2 lemon, juiced
1 tbls. Dijon mustard
Salt & fresh ground black pepper, to taste
Parmesan, Gruyere, or other hard cheese, shaved (opt.)
1/2 large avocado, sliced or cubed (opt.)
Poppy seeds (I use an “everything” seasoning blend of poppy seeds, sesame seeds, garlic, onion & salt; opt.)

METHOD

1. If you haven’t yet boiled the eggs, bring a small pot of water to boil. Once boiling, add the eggs and boil for exactly 9 minutes. Transfer to cold water.

2. While the egg water is boiling, make the vinaigrette: Mix the garlic, vinegar, lemon, olive oil, mustard, salt & pepper to taste. Set aside.

3. Fry the bacon in a large cast-iron pan until slightly crisp. Remove and let cool. Chop crosswise into 1/4 inch wide lardons.

4. Put the greens in a large salad bowl and lightly sprinkle with salt. Massage very gently for a few seconds. Dress with half the vinaigrette, tossing to coat.

5. Peel the eggs, and chop into quarters. Arrange the lardons, eggs, optional avocado slices/cubes, and shaved cheese on top. If you want a little crunch, add the poppy seeds or “everything” seasoning, or other favorite nut/seed.

IMG_4713.JPG

Baby Bok Choy with Sesame & Ginger

TIME: 20 MINUTES; SERVES: 4+

We exclusively grow baby Bok Choy varieties at Kneehigh Farm, because we love their mild mustard flavor and workable size. They’re delicious raw, stir fried, grilled, braised, etc.. By halving or quartering them, you get the best of both worlds in each bite: crunchy, refreshing stalk + silky leaves.

Bok Choy is a cool weather crop, so we enjoy it early in the Spring or Fall before frost. This dish is delicious paired with rice, chicken, and a scoop of kimchi for a simple dinner.

INGREDIENTS

1 pound baby Bok Choy
1 1/2 tbls. tamari or Nama Shoyu (soy sauce)
1 tbls. Chinese shaoxing wine, or rice wine vinegar
A few splashes fish sauce (opt.)
1/2 tsp. Sambal Oelek (red chili paste, opt.)
1 tbls. neutral, high-heat oil (refined coconut, avocado, high-oleic sunflower…)
1 garlic clove, minced
1-inch piece fresh ginger, peeled & minced
1 - 2 tsp. toasted sesame oil
Toasted sesame seeds, to garnish
Scallions, to garnish (opt.)

METHOD

  1. Trim bottoms from the baby Bok Choy. If small enough, quarter lengthwise, rinse, and pat dry. If larger, separate the leaves, rinse & dry.

  2. In a small bowl, combine the soy sauce, Chinese wine or rice wine vinegar, optional chili paste and fish sauce. Set aside.

  3. Heat the neutral oil in large skillet over medium-high heat until a splash of water sizzles. Add the garlic and ginger and stir-fry until fragrant, 20 - 30 seconds. Add the Bok Choy and stir-fry for 2 minutes longer, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, drizzle with sesame oil, and toss to coat.

  4. Transfer to a serving dish and sprinkle with sesame seeds & scallions.

IMG_0855.jpg
IMG_3182.jpg