rice with greens

(a super quick recipe for busy students who just got a huge volume of collard greens in their CSA)

this is what you call a studying friendly recipe: you do minimal work and let it sit.



Ingredients:
1.5 cups uncooked rice

• my favorite is a wild rice mixture, such as the kind sold at Trader Joes or the bulk goods section of fairway
• if you dont have wild rice, try a short grain brown rice. After that, any brown rice will do.
  
• Feel free to make it 1 cup rice, 1/2 cup lentils (red or brown. brown are more filling. red give it a more porridge-like homey texture).
  

4-7 cups chopped greens. Bok Choy is great, but any green will do. You can add more to taste.
soy sauce
dash of olive oil
optional- chopped onions and/or garlic. feel free to use the jarred chopped garlic.



about the proportions:

the recipe is very flexible in regards to the rice to greens ratio. The ratio you select depends on if you want an even rice to greens mixture or if you want rice with a touch of greens ( a 3:1 rice to greens ratio once cooked). Keep in mind that the greens will shrink to approximately 1/4 to 1/3 of their original size once cook.

Instructions:

• place rice and/or lentils in a large soup pot. add appropriate amount of water or vegetable stock, but be on the generous side.
  
• add the dash of olive oil.
• turn the rice on high. when it starts to boil, turn it down to a simmer
• wash and chop the greens. coarsely chopped is best
• when the water is almost entirely absorbed into the rice, place the greens on top of the rice. DO NOT STIR. cover with the lid (basically, you are allowing the greens to steam while the rice still cooks)
• when both the rice and the greens are cooked (yes, you will have to open the pot and poke the rice for a sec to figure this out), add 2-4 dashes of soy sauce to taste, and stir.

enjoy! tastes great alone, with yogurt, with almost any cheese.

cream of parsnip soup- without any cream

Winter CSAs come with so many parsnips. And while I love a good caramelized, roasted parsnip, there are only so many roasted vegetables I can eat in a week. Thats why I was so excited to find out that parsnips make a great creamy/starchy texture when used as a soup base, much like potatoes.

This recipe is very flexible, and you can substitute about 1/2 the parsnips for turnips, and replace some or all of the parsnips for potatoes, but I love the savory taste the parsnips give.


equipment:

• immersion blender/stick blender
• large soup pot
  

The recipe:

• 3-4 large parsnips, chopped
• 1 large onion, chopped
• 3-4 cups milk or soy milk
• 1-2 cups vegetable broth or water (if you are using water, you will need 1 tsp cumin, 1 tsp turmeric, and be generous with the other spicing)
• 1 tsp dried rosemary
• 2 tbs dried sage (or 4-6 fresh sage leaves)
• 1 tbs dried dill (or a few sprigs of fresh)
• fresh ground pepper to taste
• olive oil or butter for sauteing

optional:
can add more parsnip for a thicker texture, or some turnip, potato or carrots.
another variant is to put in greens, such as collards, chard, kale, or spinach (fresh or frozen). You can put in a little or as whole huge bunch of greens. I've even put in some frozen peas at points. If you put in the greens, the soup will have the look and texture of a pea soup, as opposed to a cream of potato soup. Both are delicious, just have different tastes and textures.

Directions:

• heat the butter or oil in a large soup pot
• saute the onions in the bottom of the pot until they are soft & translucent.
• add the rosemary and stir
  
• add the parsnips (and other root veggies if you are using them)
• after the parsnips soften a bit and are coated will in the oil
• add the rest of the spices
  
• add the greens and/or peas if you are using them
• add the water or veggie broth so that it covers the veggies (if you are adding greens, it only needs to cover the parsnips- the greens will steam on their own)
• when the parsnips are very soft, turn off the flame and add the milk or soy milk. Add more for a thinner soup, less for a much thicker one.
• use the immersion blender to liquefy the soup.
• return the soup to the flame for a few minutes to let it simmer with the milk.
  
• salt before serving. enjoy!
  

Colcannon

Our potatoes are coming in just in time to cook up this traditional Irish Halloween dish.

Ingredients:
1 pound greens

1 pound potatoes

2 leeks (can also use scallions or yellow onion)

1 cup milk

salt and pepper to taste

1 pinch ground mace

1/4 cup butter

1/4 cup grated sharp cheddar cheese

Directions:

Chop greens and saute until tender. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. (If you are using scallions or onions, you can also saute them with the greens)

Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the greens and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter and cheese. Mix well.

Fennel with Lentils, Thyme & Chard

recipe inspired by a french dish in Moosewood Simple Suppers (a fantastic cookbook)

Ingredients

• 1 cup uncooked lentils
• 1-2 bulbs fennel, finely sliced
  
• 4 cloves garlic, minced
• 2 tbsp dried thyme
• 1 tbsp olive oil
• white wine vinegar
• 1 cup chopped chard- optional. Any other green, including bok choy, could work too (can use more or less, but the raw leaves should not be more than 3/4 the volume of the fennel)
  

Directions

• boil the lentils
• in a separate frying pan, saute the garlic in the olive oil
• when the garlic is slightly golden, add in the fennel and stir
• when the fennel is slightly golden (it gets a slight shade of off white darker) add in the thyme and stir.
• mix in the chopped chard
  
• leave on stove top while stirring for 3-4 more minutes or until chard is fully wilted
  
• mix the lentils
• serve with a generous drizzle of white wine vinegar

AMAZING

a recipe for this week's veggies

Here is what I plan to do with my CSA lot this week:

1. cook the spaghetti squash
2. saute onions in olive oil
   
3. add in the chopped turnips and the brussel sprouts (removed from the stem & chopped in half)
4. add in the turnip greens & bok choy (see the greens recipe for tips)
5. if you want, add in the celery and/or baby greens (im not the biggest fan of celery in stir fries, though some people love it. the baby greens will wilt down to nothing, so add them in towards the end)
   
6. add some salt and chopped garlic
7. when cooked very very well, serve on top of the squash with a cheese of your choice.
   

carrot greens warning

some people were asking today whether the green leaves on the tops of the carrots are edible.

while there are some people who eat them, they are listed by wikipedia as being mildly toxic to humans

I'll ask some experts for a second opinion, but for now you might want to hold off on eating those carrot greens...

Greens!

Some people don’t like greens- but that’s usually because they’ve had greens that are either (1) cooked into a mush or (2) undercooked, and therefore tough and bitter. Here is how to easily cook your big leafy greens so that they are well cooked, not mushy, and delicious

Ingredients:

· 1 bunch of Greens (can be collard, mustard, kale, turnip, beet, chard, etc. all are delicious)

· 1 large onion or 2 medium onions

· garlic cloves, chopped (2-8, depending on your taste)

· olive oil

· 2 tsp salt (kosher or coarse sea salt, preferably not table salt).

Directions

· utensils:

o use a pot or pan with as much surface area on the bottom as possible. Pan should be stainless steel or cast iron (NOT non-stick/Teflon- unless that’s all you have). Pan MUST have a lid. my favorite is the glass lid chicken fryer (image on the right):

· chop the onions

o chop into slivers or dice it into cubes (around ½ inch cubes work- doesn’t have to be super fine, but bigger pieces take a lot longer to cook)

· sautee the onions till translucent

o heat about 3 tbsp of olive oil in the pan. When the oil sizzles when you splash a drop of water into it, add the onions

· wash and chop greens while onions cook

o greens can be be very sandy- so they need to be washed well. Some methods include:

§ running each leaf under a stream of water

§ filling your sink with water and letting them soak so that the sand falls to the bottom

§ if you're using a textured green like Kale, then make sure all the sand is gone from the harder to wash textured parts of the leaves

o chop leaves in a checkerboard pattern- cut them vertically and then horizontally so you have manageable sized pieces. Chop stems into small pieces.

· add greens to the onions, add 1/3 c water, 2 tsp kosher salt. stir and place lid on

o greens are very tough, so allowing them to steam for a while softens them and reduces your cooking time.

o The salt sucks some of the moisture out of the greens and allows them to soften further

· when greens have shrunk significantly, open the lid and stir. Add another splash of olive oil (approx 2-3 tbsp) and stir more.

· At this point your goal is to cook the greens to that they are almost brown without burning them.

o if you kept steaming them, they would turn into unpleasant green mush. So now you want to sauté them to make them a bit crispy and full of texture.

o this requires frequent stirring so that all pieces get time on the bottom of the pan, and adding another splash of olive oil while cooking, and possibly some more salt to your taste

· When the greens start to brown, add the garlic and another splash of olive oil and stir.

· When finished, your greens should be:

o A very very dark shade of green

o Smell very fragrant (garlic, and onions and olive oil- yum!)

o Be very very well cooked. Its hard to overcook greens once you stop steaming them, so keep them on the stove top for as long as possible until they are to your liking!