Winter Greens with Olives and Capers
And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
You may have seen a comment on Riverview’s Facebook page about a recipe in the AJC a few weeks ago for hareuki turnips. That’s from my In Season column, and here it is for you. Couldn’t be easier. I noted in my column that all over Atlanta farmers markets, these turnips are called hakurei, but it seems that for much of the rest of the world they go by the name of Tokyo-type.
Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.
Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.
And one more recipe for greens, this one for a variation on lasagna. It’s from a recipe writer named Amy Wisniewski. If you haven’t used your greens in lasagna, give this a try. With the heavy cream and crème fraîche it’s pretty rich. You could substitute a white sauce made with skim milk instead.
I am sorry to say that I have no idea where I got this recipe. The combination of white beans with greens is a classic though, and the addition of Parmesan adds a jolt of umami that makes the combination so satisfying. You could use every green in the box in this stew – mustard, kohlrabi, collard and turnip. And substitute that jar of canned tomato sauce if you don’t have fresh tomatoes left from previous weeks.
This next recipe amuses me. It’s from Lynne Sawicki of Sawicki’s Meat Seafood & More in Decatur and it calls for 1 part bacon to 3 parts raw collard greens. Now we all know that both bacon and collards cook down – but the proportion seems to favor the bacon, and I guess that’s appropriate for the owner of a meat shop.
Last January, Bon Appetit featured a recipe for Potato and Kale Cakes. I’ve adapted this to use collard greens (and/or the tops of your kohlrabi and your turnip greens). It makes a beautiful entrée and all the parts can be made ahead of time, leaving just the cakes to be sautéed when you’re ready for dinner. Try sweet potatoes instead of white potatoes. Ought to be just as good.
An adaptation of a recipe from the Los Angeles Times, this dinner goes together quickly.
One of the ways many of us preserve a bounty of basil is by making pesto. How about adapting that idea for the collard greens in this week’s box so you can enjoy them for another few weeks? Stir it into pasta, add some to a batch of field peas, serve it as bruschetta at your next party.
It seems this is an idea that’s been around for a while. Here’s one version I found adapted from a recipe originally in Gourmet magazine in 2004. Now you can adapt it to suit your taste.
One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.