Recipes: Greens

Greens recipes from our Agriculture Supported Communities program.

The many varieties of greens can often by substitute for each other in recipes. To look for recipes specific to one variety of leafy green click on the names below. But don't forget to experiment and have fun!

General Greens Recipes
Bok Choy
Broccoli Raab
Pac Choy


General Greens Recipes

Creamy Young Greens Soup
Adapted from The Rodale Whole Foods Cookbook


3 tablespoons unsalted butter
2 baby leeks, halved lengthwise, thinly sliced crosswise, and well washed
2 garlic cloves, thinly sliced
2 cups thinly sliced baby escarole
2 cups thinly sliced baby kale
2 cups thinly sliced baby beet greens
1/2 teaspoon dried rosemary
4 cups chicken broth
3/4 teaspoon coarse (kosher) salt
2 large egg yolks
2 tablespoons fresh lemon juice

In a large saucepan, melt the butter over medium-low heat. Add the leeks and garlic and cook for 5 to 7 minutes, stirring occasionally, until the leeks are tender.

Add the escarole, kale, beet greens, and rosemary and cook for 7 to 10 minutes, stirring occasionally, until the greens are very tender. Add the broth and salt and bring to a boil. Reduce to a simmer and cook for 5 minutes to concentrate the flavors.

Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the saucepan.

In a medium bowl, whisk the egg yolks to break them up. Whisking constantly, gradually add about a cup of the hot soup to the egg yolks. Bring the soup to a simmer, then whisk in the egg yolk mixture and cook for 1 minute over low heat until thickened. Stir in the lemon juice and serve hot.


NEW! Too Many Greens?

Freeze them to enjoy later, it’s easy! Steam or blanch them first:

Wash and chop up greens (kale, swiss chard, pac choy, beet greens, collards, etc) into 1-2 inch pieces.

To steam: Fill large soup kettle with 1 -2 inches of water and bring to boil. Place chopped greens into large steamer insert over boiling water.

To blanch: Fill large soup kettle half way with water and bring to boil.  Place chopped greens into large steamer insert or directly in boiling water.

Cook until bright green (1-2 minutes). Remove from boiling water and run greens under cold water for 30 seconds to stop cooking. Drain and squeeze out excess water, then store in quart size freezer bags or other freezer safe container. Store in freezer for up to 1 year, but don’t forget to label with the type of greens and date.

To defrost, place in microwave for 30 seconds at a time or run bags under cool water until defrosted. Use in pasta dishes, lasagna, quiches, or just as a side dish for later use. 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!


Bok Choy

Grapefruit Lemonade Duck Breast with Bok Choy and Rainbow Carrots

4 duck breasts
1 Large sweet potato
8 small bunches of Bok Choy
12 baby Rainbow carrots or alternatively normal baby carrots
½ cup fresh Coriander
2 cloves of garlic finely chopped
1 cup of Grapefruit Lemonade
2 tablespoons Verjuice
2 tablespoons of honey
4 tablespoons olive oil
Fresh ground Himalayan Pink Salt and freshly ground Black Pepper added to your taste
1 teaspoon of cornflour mixed with 2 teaspoons of cold water right before using

Preheat oven to 200 degrees Celcius / 400 degrees Fahrenheit / Gas mark 6.
Lay duck breasts skin down on a baking tray and freeze for 30 minutes. Once the fat has firmed up, carefully scored the skin.

Peel and cut sweet potatoes into small evenly sized pieces. Coat with olive oil, salt and pepper and roast until soft and browning. Mash the sweet potatoes and add honey. Enrich with two to three tablespoons of rendered duck fat when reheating.
Peel carrots and place on a baking sheet. Coat with olive oil and one tablespoon of Verjuice. Roast until the carrots are soft and start to darken

Trim the bottom of the Bok Choy and split lengthwise down the middle. Wash thoroughly.
Wash coriander. Remove stalks and reserve for later use.
Place pan on a medium heat. Season skin of duck breast. Sear the skin side of the breast first. Once golden, seal the rest of the meat. Pour of the rendered fat into a container. Return pan to the heat and pour in a ⅓ cup of the grapefruit lemonade. Lightly steam the duck breast for a few seconds. Place the breasts into a baking tray and pour a little of the cooking liquor into the tray. Cook for eight to ten minutes. Rest for at least five minutes and then slice.
Return the pan to a high heat and pour in the rest of the grapefruit lemonade. Reduce by two thirds. Add in one tablespoon of Verjuice and the remained of the cooking liquor. Any juices left in the tray used to cook the breasts may also be added along with three or four coriander stalks.
Thicken sauce with the cornflour slurry.

In a clean pan gently heat two teaspoon of duck fat and garlic. Increase the heat and add the sauté the Bok Choy until tender.

Add carrots and heat through.


Miso Soup with Bok Choy and Mushrooms


5 cups water
1 cup crimini mushrooms (sliced)
1 stalk bok choy
3 tbsps white miso
3 cloves garlic (minced)
1 tbsp red pepper flakes (depending on how spicy you’d like it)

Boil water in a large pot. Place mushrooms in boiling water then simmer for 5 minutes. This will create a mushroom broth. Place the white miso paste in a small bowl and add some of the broth into the bowl. Whisk the miso paste and broth together until smooth, then add to pot. Add bok choy and two cloves of minced garlic. Cook on low-medium heat for 5 minutes. Turn off heat. Pour into bowls, add remaining garlic, and sprinkle red pepper flakes on top if you would like it spicy. Enjoy! Makes 2-3 servings.


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

Braised Broccoli Rabe with Olives and Red-Pepper Flakes
Adapted from Donatella Cooks by Donatella Arpaia

1 pound broccoli rabe, stems trimmed and thoroughly rinsed
¼ cup olive oil
1 garlic clove, thinly sliced
¼ teaspoon red-pepper flakes
¼ cup Kalamata olives, pitted and quartered

Combine the broccoli rabe, olive oil, garlic, red-pepper flakes, and 1 cup of water in a pot. Cook, uncovered, over medium heat, stirring occasionally, until the broccoli rabe is fork tender, about 20 minutes. Toss with olives and serve.

Serves 2-3


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.



Chard Pesto
By Ali DiVito, ASC Intern

6-7 chard leaves (raw)
4 sprigs parsley
1 sprig rosemary
1 sprig thyme
2 c basil leaves
1/3 c olive oil
1/4 c water
Juice from 1 lemon
2-3 cloves garlic
1/3 c parmesan cheese
1/3 c sunflower seeds
Salt and pepper, to taste

Add all ingredients in a food processor or blender and blend
Add more water and oil as needed (if desired)
Add salt and pepper to taste



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.

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.



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.



Kale Smoothie
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook

1 cup chopped fresh kale leaves
1 small banana, sliced
½ cup plain whole-milk Greek yogurt
¾ cup pineapple juice
2 tablespoons honey
1 tablespoon fresh lemon juice
3 ice cubes

In a blender, combine the kale, banana, yogurt, pineapple juice, honey, lemon juice, and ice cubes and puree until thick and smooth.

Serves 1-2


Southern New Year’s Day Soup

2 Tbs. olive oil
1 large leek, quartered, white and light green parts chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 Tbs. poultry seasoning
8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)
1 15-oz. can diced tomatoes
1 15-oz. can diced tomatoes with green chiles
¾ cup dried black-eyed peas
1 qt. low-sodium vegetable broth
¾ cup farfalle pasta
Shaved Parmesan curls, for garnish

1. Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.

2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.


Bruschetta with Creamy Kale Topping
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook

Here’s a yummy different idea for kale!

1 baguette (10 ounces), cut into ½-inch-thick slices (about 24)
1/3 cup olive oil
2 galic cloves, peeled and halved
1 teaspoon coarse (kosher) salt

Creamy Kale Topping
2 tablespoons olive oil
1 garlic clove, thinly sliced
2 anchovy fillets, very finely chopped
6 ounces kale, stems and ribs discarded
¼ teaspoon coarse (kosher) salt
½ cup water
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons fresh lemon juice

To make the bruschetta: Preheat the oven to 350 degrees F.

Place the slices of baguette on a large rimmed baking sheet and brush both sides with the oil. Bake for 10 to 12 minutes, turning the slices over midway, until golden brown and crisp. Remove from the oven, rub the cut side of the garlic cloves over one side of each slice. Sprinkle with salt.

To make the kale topping: In a large skillet, heat the oil over medium heat. Add the garlic and anchovies and cook for 2 minutes, stirring frequently, until the anchovies have melted. Add the kale, salt, and water and cook for 5 to 7 minutes, stirring frequently, until the kale is tender and the water has evaporated. When cool enough to handle, finely chop.

Meanwhile, in a medium bowl, combine the mayonnaise, Parmesan, and lemon juice. Add the kale mixture to the mayonnaise mixture and stir to combine. Divide the mixture among 8 toasts. (Note: triple the recipe to top the entire baguette.)


Kale with Bacon, Sage and Potatoes
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook

10 ounces potatoes, peeled and cut into ½-inch chunks
1 tablespoon olive oil
4 slices bacon (about 4 ounces)
3 garlic cloves, peeled and smashed
1 bunch kale, stems and ribs discarded, leaves thinly sliced
¾ teaspoon coarse (kosher) salt
½ teaspoon finely chopped fresh sage
2 tablespoons water

In a large pot of boiling salted water, parcook the potatoes for 5 minutes (they’ll cook more later). Drain.

In a large skillet, heat the oil over medium heat. Add the bacon and cook for 7 to 10 minutes, turning it over as it cooks, until crisp. Remove with tongs. Leave the bacon fat in the pan. When cool enough to handle, break the bacon into small pieces.

Add the garlic to the bacon fat in the pan and cook for 2 minutes, or until it starts to color. Add the potatoes, kale, salt,sage, and water and cook for 15 to 20 minutes, stirring occasionally, until the kale is very tender and the potatoes are cooked through. Add the bacon and serve.

Serves 4.


Kale and Sweet Potato Hash with a Fried Egg
Adapted from Shared Appetite

2 medium sweet potatoes, cut into a ¼” dice
1 large bunch kale chopped (lacinato works great for this!)
1/2 onion diced
1 medium red bell pepper diced (optional)
2 garlic cloves finely minced
1 large bunch kale chopped
pinch red pepper flakes
1 tsp paprika
1 tsp cumin
Kosher salt
Freshly ground black pepper
Olive Oil
4 Eggs

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely diced onion, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper. You could also add in 1 finely diced red bell pepper if you have one. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.

Remove stems of kale and roughly chop leaves. Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.

As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).

Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (completely optional), and enjoy immediately!


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.

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!


Pac Choy

Both the leaves and stems of pac choy can be eaten. Separate the leaves, wash and chop into 1- to 2-inch pieces. It is delicious in a stir-fry or steamed and tossed with sesame oil, soy sauce and rice vinegar.

Storage tips: Wrap pac choy in a damp towel or put it in a plastic bag and place in the hydrator drawer of the refrigerator to keep from wilting.

Sesame Soy Braised Pac Choy
Adapted from From Asparagus to Zucchini by Fairshare CSA Coalition

1 head pac choy
2 Tbs peanut oil
1 Tbs grated ginger
1 Tbs minced garlic
1/2 cup chicken stock
1 Tbs toasted sesame oil
2 Tbs soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
Salt and pepper
2 Tbs sesame seeds

Trim the root end off the pac choy heart. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces, keeping the two piles separate.

Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add pac choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add pac choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until pac choy is tender and glazed with sauce (5-8 minutes).

Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates (2-3 minutes). Adjust seasonings to taste. Makes 4 servings.



Baked Spinach Custards
Adapted from The Rodale Whole Foods Cookbook


Butter, for the custard cups
1 1/2 cups whole milk
1/2 cup heavy cream
3 garlic cloves, thinly sliced
1 bag (5 ounces) baby spinach, well washed and dried
1/2 cup packed fresh basil leaves
3/4 teaspoon coarse (kosher) salt
3 large eggs
1/2 cup grated parmesan cheese

Preheat oven to 325° F

Generously butter six 6-ounce custard cups. Line a pan large enough to hold the cups in a single layer with a kitchen towel. Place the custard cups on top. Put a pan of water up to boil.

In a medium saucepan, combine the milk, cream, and garlic and bring to a simmer over low heat. Remove from the heat and stir in the spinach, basil, and salt. Cover and let stand for 2 minutes to wilt the spinach and basil.

Transfer the mixture to a blender and puree until very smooth. Add the eggs and puree until well combined.

Divide the mixture among the custard cups and scatter the Parmesan over the tops. Pour enough boiling water to come halfway up the sides of the custard cups.

Bake for 45 to 50 minutes, or until the custards are gently set. Serve either in the custard cups or run a small knife around the edges of the custards and invert onto serving plates. Serve hot or at room temperature.

Spinach Salad with  Orange Honey Vinaigrette
Adapted from From Asparagus to Zucchini by Fairshare CSA Coalition

1 Tbs Honey
2 Tbs frozen orange juice concentrate, softened
1 teaspoon minced shallot
1 Tbs red wine vinegar
1 Tbs Balsalmic vinegar
1/2 cup olive oil
Salt and pepper
1 bunch of spinach
1 small red onion, sliced as thinly as possible
2 oranges, sectioned
1/3 cup roasted almonds

Whisk honey, orange juice concentrate, shallots, and vinegars in a bowl. Gradually whisk in oil. Season to taste with salt and pepper. Thoroughly clean the spinach and dry it in a salad spinner or kitchen towels. Toss spinach with onions, oranges, almonds and just enough dressing to lightly coat. Makes 4-6 servings. Variation: Substitute strawberries for orange slices.  They’re in season!


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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