Recipes: Greens

Greens recipes from our Agriculture Supported Communities program.

NEW! Italian Wedding Soup

A delicious way to use escarole!

1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5-3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.  Serve topped with grated parmesan cheese.


NEW! Escarole and Bean Soup

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning (optional)
4 cups chopped escarole

Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown. Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.  Served topped with grated parmesan cheese.


Escarole with Beans

2 Slices of Bacon
Olive Oil, couple tablespoons
Escarole (Head), chopped
Garlic cloves, as much you like
1 can or 15oz of Chicken Broth
1 can or 15.5oz of Cannelli Beans
Crushed Red Pepper, to taste
2 tbsp. parmesan Cheese

Cook bacon over medium-high heat until crisp, about 7 minutes. Remove bacon. Add olive oil to pan. Then the escarole; cook and stir for a few minutes or until soft. Add garlic until fragrant. Pour in the chicken broth, beans, and red pepper flakes. Simmer 5-7 minutes. Serve in bowls with crumbled bacon and Parmesan cheese on top.


Kale Salad with Pomegranate and Pumpkin Seeds
From Keepers by Kathy Brennan & Caroline Campion

1 bunch of kale, stems and center ribs removed and leaves cut crosswise into 1-inch ribbons
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup toasted pumpkin seeds (pepitas)
Seeds from 1/2 pomegranate (about 1/2 cup)
1/2 tablespoon balsamic vinegar

In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes. Taste a piece. If it’s bitter, massage a little more. Add the pumpkin and pomegranate seeds and gently toss to combine (don’t worry if some of the pomegranate seeds burst). Add the vinegar and toss again. Check the seasonings, adding a little more oil and/or vinegar, if needed, and serve.


Making the Most of Kale
Adapted From Superfoods, The Healthiest Foods on the Planet by Tonia Reinhard

1 small onion, chopped
1 tablespoon olive oil
1/2 tablespoon vinegar
1/2 cup chicken broth
2 cups kale, chopped
3 tablespoons dried cranberries

Saute onion in oil. Then add vinegar and chicken broth. Add kale, cover and simmer for five minutes. Throw in dried cranberries and simmer for 10 minutes.


NEW! Kale Carbonara
From Keepers by Kathy Brennan & Caroline Campion

1 tablespoon olive oil, plus extra for finishing the dish
1 small yellow onion, chopped
5 ounces bacon (about 5 slices), cut crosswise into 1/3-inch pieces
3 large garlic cloves, sliced
Large pinch of crushed red pepper flakes
1 bunch of slightly damp kale, stems and center ribs removed, and leaves torn into large pieces
Salt and pepper
1 pound fettuccine or spaghetti
4 large eggs
1 cup freshly grated Parmesan or pecorino cheese, plus extra for serving

Bring a large pot of water to a boil over high heat. Meanwhile, in a large high-sided sauté pan with a lid, heat the oil over medium heat. Add the onions, bacon, and garlic and cook, stirring occasionally, until the onions are soft and the bacon fat is rendered, about 10 minutes. Add the pepper flakes and stir until fragrant, about 30 seconds. Add the kale and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper and set aside.

Season the boiling water with salt. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until al dente, stirring occasionally. When the pasta is almost ready, spread the kale mixture in an even layer in the pan. Make 4 “nests” in the kale an equal distance apart, then crack an egg into each. Add enough of the pasta water, pouring it in against the side of the pan, to almost cover the kale. Cover the pan and poach the eggs over medium-low heat until the whites are just set and the yolks are still runny, about 3 minutes. Set aside.

Drain the pasta, reserving about 1 cup of the cooking water, then pour the noodles on top of the eggs. Add a little more oil and the cheese and toss to combine. If the pasta looks dry, add some more of the cooking water. Check the seasonings and serve with more cheese.


Kale Chips
Courtesy of ASC Intern Sam Moll

All hail the holy kale! A crunchy flavorful snack that can’t be sweet, savory, zesty or spicy-your choice.

Bunch of Kale
1 tbsp of olive or coconut oil
Spices of your choice

Preheat the oven to 275 F. Remove the stems from the kale leaves and chop into bite-size pieces. Toss kale pieces in a mixing bowl with the oil and salt. Sprinkle on your favorite seasonings (garlic powder, pepper, lime chili powder, soy sauce, coconut) and bake on a cookie sheet in a single layer for 30-40 minutes (depending on how crispy you want them).


Raw Kale Salad

Bunch of kale
Seeds and nuts (sunflower, pumpkin, almonds, cashews, etc.)
Fruit (dried cranberries/raisins, apple, orange, strawberries)
Olive oil (or try coconut oil for some extra flavor)
Lemon (optional)

Chop kale (stems and all) into bite-size pieces and massage with olive or coconut oil.  Add the toppings and enjoy!


Easy “Go To” Greens

This is my favorite way to cook any kind of greens. Why is it my favorite? This method is easy, fast and delicious, and you need very few other ingredients.

1 bunch of greens (e.g. kale, pac choy, broccoli raab, Swiss chard, spinach, turnip greens, beet greens, collards, etc.)
1 – 2 garlic cloves, chopped
Cooking oil (olive or canola is recommended)
Salt and pepper

Wash greens and chop them into 1-inch pieces. Heat oil in large pan over med-high heat. Add garlic. When garlic releases its aroma, add chopped greens and sprinkle with salt and pepper. Cook (sauté), stirring and tossing the greens for 1 to 2 minutes or until greens are tender and bright green, then remove from pan.

Serve as a side dish as is, or sprinkle parmesan or feta cheese on top. Add nuts or sunflower seeds for an extra crunch. Another option is to use the sautéed greens on top of pasta or rice with fresh or canned tomatoes. Or add greens to eggs to make an interesting omelet. The possibilities are endless! Have fun with it!


Stir Fry Bok Choy
Adapted from The Rodale Whole Foods Cookbook

This is best with baby bok choy (cut it lengthwise into ½-inch slices), but any will do.

3 tablespoons water
1 tablespoon olive oil
1 carrot, cut into matchsticks
2 tablespoons slivered fresh ginger
1 pound bok choy, cut into 1/2 inch wide slices
3 tablespoons orange juice concentrate
1 tablespoon turbinado or light brown sugar
1 tablespoon lower sodium soy sauce
1/2 teaspoon salt
1/2 cup frozen peas, thawed
1 teaspoon cornstarch blended with 1 tablespoon water

In a large skillet, heat the water and oil over medium heat. Add the carrot and ginger and cook, stirring frequently until the carrot is crisp-tender, about 3 minutes. Add the bok choy, orange juice concentrate, brown sugar, soy sauce, and salt. Cover and cook until the bok choy begins to wilt, about 3 minutes. Uncover and cook, stirring frequently, until the bok choy is crisp-tender, about 2 minutes. Stir in the peas and the cornstarch mixture, and cook, stirring constantly, until the vegetables are nicely coated, about one minute. Makes 4 servings.


Broccoli Raab Bruschetta
Adapted from The Rodale Whole Foods Cookbook

3 tablespoons extra-virgin olive oil, plus more for brushing
5 cloves garlic, 4 coarsely chopped, 1 halved
Pinch of red pepper flakes
1-1/2 pounds broccoli raab, tough ends trimmed
Coarse salt & black pepper
1/4 cup water
Crusty whole wheat Italian bread, sliced
2 tablespoons sun-dried tomato pesto
1/3 cup shredded provolone cheese

In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Add half the chopped garlic, the pepper flakes, and broccoli raab, stirring to coat. Season with salt and pepper to taste. Add the water, cover, and steam for 5 minutes, stirring occasionally. Add the remaining 1 tablespoon oil and chopped garlic, and cook until the raab is tender, 3 to 5 minutes. Remove from heat.

Preheat the broiler. Toast the bread, and, while still hot, lightly brush one side with oil and rub lightly with a cut garlic half. (Leave the broiler on.) Spread the tomato pesto on the toasts. Top with the broccoli raab, pressing down to make it stick. Top each slice with 1 generous tablespoon cheese and broil until the cheese melts, 1 to 2 minutes. Serve warm or at room temperature.


Frisee Salad with Egg and Bacon
Adapted from Tyler Florence Family Meal

Frisee is a frilly looking salad green with a somewhat bitter taste.

1 small shallot, finely minced
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-3 large heads of frisee, washed and dried
10 thick-cut bacon slices, diced
6 eggs

Make the vinaigrette: Combine the minced shallots, mustards, oil, vinegar, honey, salt, and pepper in a jar with a tight-fitting lid. Shake for 20 seconds or until everything is emulsified.  (Leftover dressing will keep in the refrigerator for up to 2 weeks.)

Place the bacon in a cold skillet and place the pan over medium heat. Slowly render the bacon until it is crisp, 12 to 15 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels.

Place the eggs in a saucepan with cold water to cover. Bring to a boil over high heat, then immediately remove from the heat, cover the pan, and let the eggs stand in the hot water for exactly 14 minutes. Drain the eggs and cover with cold water. Once cool, peel the eggs and halve lengthwise.

Place the frisee in a big salad bowl and add the bacon. Add the vinaigrette and toss to coat the greens. Arrange the hard-boiled eggs on top. Serves 4-6.


Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!

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