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Technically I think this would be called a Frittata, not a Quiche, since there is no crust.
- 12 eggs
- 1/2 can coconut milk
- 1 medium to large onion, chopped
- 2-6 cloves garlic, chopped
- 1 pound greens, such as kale or spinach. Fresh or frozen.
- (optional) 1 pound spiced meat, such as hot italian sausage, chorizo, italian or breakfast ground pork, venison or beef. If starting with unseasoned ground meat, add in some dried herbs such as rosemary, thyme, oregano, basil, parsley, hot pepper flakes or cayenne powder, fennel seed, black pepper, etc.
- (optional) approx. 1 cup sweet peppers, chopped. Fresh or frozen.
- (optional) dried tomatoes, broken into quarter-sized pieces
- (optional) 1/2 – 2 cups grated or cubed cheese, such as parmesan, cheddar, or mozzarella.
- (optional) fresh herbs you need to use up, like basil, parsley, oregano, thyme, etc.
- salt and pepper
As of this writing, I have made this four times and had consistently great results with this method:
- Heat oven to 350.
- Grease a 9×9 pan with butter or coconut oil.
- Using butter or coconut oil, saute onions, garlic, (optional) sweet peppers and (optional) sausage or ground meat until onions are soft and meat is browned.
- (optional) add in chopped dehyrated/sun-dried tomatoes.
- Add about 1 pound of coarsely chopped greens like kale or spinach. If using frozen, either thaw and squeeze off extra water, or in a pinch just cook off the extra moisture in the pan. Only cook until bright green (or until enough moisture is gone) since they will be getting more cooking in the oven too.
- Crack 12 eggs into a bowl, EXCEPT! for 3-6 eggs first separate the whites into a different bowl.
- Add salt, pepper, and 1/2 can of coconut milk to the yolks & eggs, and beat with a fork or whisk until well scrambled.
- With the separated egg whites, beat or whisk until frothy and foamy. [This helps the quiche to be light and fluffy.]
- Pour the frothy egg whites into the yolky egg mixture, and gently stir together a bit.
- Pour the eggs into the 9×9 pan.
- Add the onions/meat/greens/etc.
- (optional) Add grated or cubed cheese like parmesan, cheddar, or mozzarella.
- (optional) Add any fresh herbs you are trying to use up.
- Gently stir or poke the added ingredients under the eggs, so they don’t burn while baking.
- Bake at 350 until knife inserted in center comes out clean. This takes 30-60 minutes?? Usually the quiche will be beautifully puffed up in the oven, but will collapse as it cools. This is normal, don’t worry. Also, if it is not quite done in the middle but the top is getting so browned you have to take it out, that’s OK. It will firm up a bit more as it sits in the pan on the counter to cool. Or, in a pinch, when you get to that piece in the middle that still has runny egg, just microwave to re-heat and finish off the cooking at the same time!
- Eat hot right away, or cold throughout the week as a quick grab-and-go healthy meal! This is a super satisfying meal in that it is nutritious, does not spike your blood sugar, and keeps you full for a long time. It is what I refer to as “long-burning fuel.”
I love love LOVE this soup! It is satisfying, creamy, umami, with TONS of nutrition. It is also a great way to use up A LOT of greens. You could even make this soup when there are too many greens, freeze it in pint jars, and bring it to work for lunch throughout the year!
I originally heard about it on the Splendid Table. I have copied it below, and made note of my changes… Also, I usually only follow a recipe the first time, and then customize from there. However, what is written down below is SO GOOD that I have made multiple batches following the exact same steps. While I was visiting a friend I made it with olive oil instead of coconut oil and basmati rice instead of arborio rice. It was good, but it didn’t have the same creamy and super satisfying mouth-feel as it does when I make it at home. So, for best results, spring for the specialized ingredients listed below!
Basic Green Soup
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.
This kale, chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.
- 2 tablespoons extra-virgin olive oil, plus more for garnish [I USE COCONUT OIL INSTEAD. IT IS A HEALTHIER COOKING OIL AND MAKES IT TASTE RICHER & MORE UMAMI. Unrefined coconut oil tastes and smells coconutty, while the refined coconut oil does not taste nor smell. Both are healthy high temperature oils and either will work well in this recipe. Save the olive oil for garnish & dipping bread in.]
- 2 large yellow onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup arborio rice (the kind used to make creamy risotto)
- GREENS. Aim for 1.75 - 2 pounds total, which is:
- one (=~1/2#) bunch of KALE. I recommend the Dino/Lacinato variety, which has more slender & darker leaves than the frilly kinds. It has the most nutrition of any kind of kale. Here is a nice article about the amazingness of Kale.
- one (=~1/2#) bunch of CHARD (stems removed) or BEET GREENS
- and ~14 cups (=~3/4#) gently packed SPINACH leaves (tough stems removed). For price and convenience, I recommend buying a bag of frozen spinach, which at my co.op comes already in the needed 12oz size, without any tough stems included.
- 4 cups vegetable broth, store-bought or homemade [I USE CHICKEN BROTH, WHICH AGAIN MAKES IT TASTE RICHER AND MORE UMAMI.]
- Big pinch of cayenne pepper
- 1 tablespoon lemon juice, or more to taste
- Heat a generous 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes.
- Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. [They basically turn into onion jelly, and add a lovely deep flavor to the soup.]
- Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add 1/4 cup arborio rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.
- Trim the central rib out of the chard and kale leaves (save for another use, such as to add to a stir-fry or other soup). [One easy way to do this is to hold the end of the stem with one hand, circle the stem with your other hand and pull toward the end of the leaf, stripping the leaf from the stem.]
- Coarsely chop the thicker chard and kale greens.
- Coarsely chop the spinach leaves [if using fresh] and leave in a separate pile from the other greens. [If using frozen, you can skip this step and just be ready to open the bag and empty the contents into the pot later.]
- When the rice has cooked for 15 minutes, stir in the chard and kale greens. Return to a simmer; cover and cook for 10 minutes.
- When the onions are caramelized, stir a little water or some of the simmering liquid into them, loosening the scrapings on the bottom of the pan;
- Add onions to the rice along with the spinach, 4 cups broth and the big pinch of cayenne. [Note, if using bouillion instead of broth, I add it back in Step 7 so it has time to dissolve in the boiling water as the tougher greens cook.]
- Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
- Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
- FALL IN LOVE WITH THIS SOUP!
CSA member Amy says:
“This is the best soup ever! I used nonfat yogurt instead of cream and chard instead of spinach (cause that’s what was in the CSA box). Maybe a titch more lemon juice, but just a titch. Yum! Enjoy!”
Garlic Scape Soup
From Super Natural Cooking, by Heidi Swanson
2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)
Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.
From our CSA member Debbie:
This recipe is especially good with kale which is quite substantial. I haven’t tried it with other greens, but bet it would be good. It’s one of those flexible recipes, fresh or canned tomates, more broth if you like your soup soupier, etc.
Savory Thick Greens Soup
2 bunches scallions (green onions)
2 large tomatoes or 1 can (14.5 oz) Italian plum tomatoes
2 T olive oil
2 cans (16 oz each) red or white kidney beans
1 cup long grain brown or white rice
2 quarts chicken broth or water
Salt and freshly ground black pepper
1 pound fresh greens such as kale, spinach, turnip, or mustard greens
1. Thinly slice the scallions, including most of the green tops. Puree the tomatoes in a food processor or blender until smooth.
2. Heat the olive oil in a soup pot over medium heat. Add the scallions and saute until just beginning to wilt, about 1 minute.
3. Add the tomatoes, beans with their liquid, rice and broth. Bring the liquid to a boil and season to taste with salt and pepper. Cover pot and cook gently over low heat until the rice is tender, about 25 minutes for brown rice, 20 minutes for white rice.
4. Meanwhile, trim and rinse the greens, then coarsely chop. Add them to the pot and simmer just until wilted, 3-4 minutes. Adjust the seasoning and serve hot.
A Quick Meal using up leftover salmon.
1. Start with a layer of Arugula (or salad mix) on a plate or in a bowl
2. Sprinkle with fresh blueberries
3. Crumble on salmon fillet pieces (or substitute tuna?)
4. Drizzle with olive oil and vinegar (I like balsamic or apple cider vinegar)
5. Serve with fresh steamed green beans on the side or over the top
6. Optional: add sliced almonds or sprouted lentils
PS it would turn into a gourmet lunch or light supper with the addition of the neighboring grilled bread recipe.
Bok Choy (aka Pac Choi) is a lovely asian green that has a crisp stem and a mild leaf. CSA member Pete likes to snack on it raw and also raves about a Bok Choy soup his mom used to make growing up in Moorehead.
For today, however, I will share the way I was taught to cook Bok Choy while I was working at my first CSA in college. My coworker Amy had just returned from studying abroad in China, and she made this for me on a hot plate on the floor of a dorm room at St. John’s (where we lived for the summer).
–Break off the stems from the center and wash, paying special attention to getting off the grit from the bottom of the stem.
–Leave the stem and leaf whole or cut into bite size pieces, keeping the leaves and stems separate (the leaves into 2-4 pieces, the stem into 1-2 pieces).
–Saute garlic and grated fresh ginger in olive oil (the amount is up to you. This past weekend I used ~2 inches of fresh ginger and 4-5 garlic scapes).
–Throw in the stems and saute for a few minutes (how long depends on how crisp or soft you want them)
–Throw in the leaves, stir, cover with a lid to let it steam for a minute.
Serve with rice, and tamari/soy sauce.
Cook pasta, drain, then run the colander under cold water. (I used the veggie orzo pasta and LOVED it.)
Put it in a bowl and add:
–chopped green onions
–garlic (or garlic chives, coming soon in your box)
–radishes, chopped or sliced
–hakurei turnip roots, chopped or sliced
–raw hakurei turnip greens, finely chopped
–raw lamb’s quarters, finely chopped
–some sort of protein, maybe a can of tuna or garbanzo beans
–cheese, I used shredded parmesan and some leftover chevre
–dressing, I used olive oil, balsamic, and apple cider vinegar, but you could go the mayonnaise and/or mustard route too.
Stir it all up and enjoy!
(I didn’t put quantities on things because you should add more or less according to your own taste and how much you are trying to use up. This recipe is a great way to use up a lot of greens without really noticing them while you eat them. So if you are new to greens just chop them up fine and mix a whole bunch in with the pasta!)
From CSA member Adina:
Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.
Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris )
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!
Ok, I admit it, even CSA farmers sometimes find themselves looking into a fridge of produce that needs to get used up fast! Here is a stand-by easy way to use up large quantities of veggies. (Like gigantic green onions, for example…)
–Chop** up a generous amount of what you want to use up (onions, greens, zucchini, etc).
–In a separate bowl, beat up a bunch of eggs with some milk/kefir/yogurt. I used 8 eggs for a 10-inch skillet. This is a flexible amount, but generally speaking too many is better than too few in this recipe.
–Use a cast-iron skillet (so you can finish it off in the oven).
–Saute butter, olive oil, garlic and whatever else you want. For example, yesterday I chopped up a lot of green onions and the whole bunch of kale from week #2 and threw it in.
–Add chopped fresh herbs near the end of sauteing. (I used up all the oregano and lemon thyme from week #1 with this one recipe.)
–Spread the sauteed stuff out evenly in the skillet, add a little more butter or oil, and then pour the eggs over the top.
–I generally turn down the heat a little, and then let the eggs cook on the stovetop for a while.
–Sprinkle some grated cheese over the top.
–Bake in a 350 degree oven until the eggs finish cooking through. (Yesterday I had my frittata on the stovetop for ~10 minutes and then in the oven for ~15-20 minutes.)
**I chopped the onions and kale up pretty small, because I made this for my grandma and I and I know she doesn’t care for kale. This is the only way I have seen her eat it. In fact, both times I’ve made this dish for her she has really liked it and asked for seconds!
*Follow the directions below for cooking any thinner green like Lamb’s Quarters, spinach, arugula, turnip greens, and radish greens. For thicker greens like collards and kale you will need to cook a little longer.
Bring an inch or so of water to boil in a pot. Have a slotted spoon ready and throw a medium sized handful of greens into the boiling water. By the time you stir them around so they all get wet, they will be done (wilted and bright green). Scoop them out, put in a bowl, and repeat the process until you’re done. They do cook down A LOT so you may want to wash and have ready more raw greens than you might think necessary.