Market Greens Quiche

1 unbaked deep dish pie crust

1/2 bunch mustard greens

1/2 bunch Swiss chard

1 T. butter

1/2 shallot, diced

3-5 dashes Worcestershire sauce

Pinch of red pepper flakes

3 large eggs

1-1/2 c. heavy cream

Pinch of black pepper

8 oz. Fontina cheese, shredded

Preheat oven to 375 degrees.

Remove stems from mustard greens and Swiss chard. Thoroughly wash leaves, dry, and roughly chop.

Heat a saute pan over medium heat and add butter. When butter is melted, add shallots, greens, red pepper  flakes, and Worcestershire sauce. Saute for 3-5 minutes. Set aside and let cool.

Combine eggs, heavy cream, and black pepper in a large bowl and whisk until combined. Stir in shredded cheese and cooled vegetables, then pour into pie crust. Place pie on a cookie sheet in the middle of the oven. Bake for 45 minutes or until the top of the quiche is golden and firm. Let cool for a few minutes before slicing.

Serves 8-10.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 17.

Winter Greens & Citrus Salad

4 c. cubed sourdough bread

3 T. olive oil

2 t. fresh rosemary, minced

Kosher salt and freshly ground black pepper

1/2 c. grated Parmesan cheese 

1/4 c. fresh orange juice

1/4 c. olive oil

1 T. Dijon mustard

1 T. Champagne vinegar

1 T. pure maple syrup

12 oz. assorted hardy greens (kale, collards, and chard), stems removed, sliced into ribbons

1/2 c. toasted pine nuts

2 small shallots, thinly sliced

4 oranges, peeled and pith removed, segmented

Preheat oven to 350 degrees. Toss together bread cubes, olive oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14-16 min. Cool completely.

Whisk together orange juice, olive oil, mustard, vinegar, and maple syrup in a large bowl. Season with salt and pepper.

Add greens to dressing and massage with hands until starting to soften. Add pine nuts, shallots, oranges, and croutons. Toss to combine.

Serves 8.

Adapted from Country Living magazine, Dec. 2021, p. 103. 

Mediterranean Kale and Cannellini Stew with Farro

4 c. reduced-sodium vegetable broth

1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained

1 c. farro or Kamut

1 c. coarsely chopped green onion

2 medium carrots, halved lengthwise and thinly sliced

1 c. coarsely chopped celery

4 cloves garlic, crushed

1/2 t. crushed red pepper

1/4 t. salt 

4 c. coarsely chopped green kale or Swiss chard

1 15-oz. can no-salt-added cannellini beans, rinsed and drained

3 T. lemon juice

1/2 c. (2 oz.) crumbled feta cheese

Chopped fresh parsley

In a 3.5- or 4-qt. slow cooker, combine broth, tomatoes, farro, green onion, carrots, celery, garlic, red pepper, and salt. Cover and cook on HIGH for 2 ours or until farro is tender but still chewy.

Stir in kale, beans, and lemon juice. Cover and cook 1 hour more. Serve topped with feta and parsley.

Serves 6.

Adapted from a Southern Living magazine recipe.

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)

1/2 c. fresh cilantro

1 lemon, zested and juiced

1/3 jalapeno chile pepper, seeds and ribs removed

1/2 t. ground cumin

Salt and pepper, to taste

1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

Penne with Chard & Sausage

2 T. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, removed from casing and crumbled
1-1/2 lbs. (9-12 stems with leaves) ruby, green, or rainbow chard, thinly sliced
3 garlic cloves, minced
1-1/2 c. diced fresh or canned tomatoes
1 c. vegetable broth
3 T. chopped fresh basil
1 T. chopped fresh mint
1 lb. penne or other similar short pasta
Salt and freshly ground black pepper
Freshly grated Parmesan, to serve

Heat the oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the sausage and saute until brown, 8-10 minutes. Add the Swiss chard and garlic and saute until the chard is wilted and the garlic is fragrant, about 3 minutes. Add the tomatoes, broth, basil, and mint. Reduce the heat and simmer while you cook the pasta.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente: drain well. Transfer to a warmed serving bowl.

Season the pasta sauce with salt and pepper. Add the sauce to the pasta and toss well. Serve immediately, passing the Parmesan at the table.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 167.

Swiss Chard Gratin

2 lbs. (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1" ribbons
4 T. butter, plus extra for greasing dish
1 onion, halved and sliced
1/4 c. unbleached all-purpose flour
2 c. milk
1 c. grated Gruyere cheese
Salt and freshly ground black pepper
1/4 c. dried bread crumbs

Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for 1 minute. Drain well.

Preheat the oven to 350 degrees. Grease a 1-1/2-qt. casserole or 9 x 13" baking dish with butter.

Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on the top.

Bake for 25-25 minutes, until the sauce is bubbling and the top is browned. Serve hot.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 164. 

Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette

1 lb. cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-sized pieces
4 T. olive oil, divided
1 T. finely chopped fresh thyme
Kosher salt
1 large bunch Swiss chard, stemmed, deribbed, and torn into bite-sized pieces
2 c. mixed grains (farro, spelt, sorghum, and/or pearl barley)
4 oz. ricotta salata, crumbled
1/2 c. sliced almonds, toasted
1/2 c. carrot juice
2 T. sherry vinegar
1 T. freshly squeezed lemon juice, plus more as needed
2 t. harissa, or to taste
1 garlic clove, minced
1/4 t. honey, or to taste
1/2 c.extra-virgin olive oil

 Heat the oven to 375 degrees. Toss together the mushrooms, 2 T. olive oil, and the thyme on a parchment-lined rimmed baking sheet. Season with salt and spread into a single layer. Roast for 20 minutes, then spoon off any liquid that's accumulated. Continue roasting until brown and tender, 5-10 minutes more, then transfer to a large plate to cool.

Toss together the chard and remaining 2 T. olive oil on the same parchment-lined rimmed baking sheet. Season with salt, then massage the oil thoroughly into the chard until evenly coated. Roast until the leaves start to wilt, 3-5 minutes. Let cool on the baking sheet.

Whisk or blend carrot juice, vinegar, lemon juice, harissa, garlic, honey, and 1/2 c. olive oil until emulsified. Taste and adjust seasoning with salt, more lemon juice, or more harissa, if needed. (This dressing will keep in a glass jar in the refrigerator for up to 3 days.)

Cook each grain separately, or cook them together in a large pot with enough water to cover by at least 6", adding grains at intervals depending on their cooking times. When the grains are cooked, drain well and transfer to a large bowl or serving dish. Let cool a few minutes, then toss with about half the dressing. Toss with the mushrooms, chard, ricotta salata, and almonds. Taste and adjust seasonings. Drizzle with more dressing and toss again until evenly dressed. Serve warm or at room temperature. (Will keep, refrigerated, for 3 days.)

Serves 4.

Adapted from Mighty Salads, p. 73.

Lemony Sauteed Kale

1 T. olive oil
1/2 c. thinly sliced onion
1 clove garlic, minced
4 c. packed de-stemmed, chopped kale or chard
2 T. fresh lemon juice
Salt and pepper

In a large skillet over medium heat, warm the oil until it shimmers. Cook the onion until translucent, about 2 minutes. Add the garlic and cook for 30 seconds. Add the kale and lemon juice, and cool until the kale has wilted, about 4 minutes. Season with salt and pepper to taste.

Can be stored in the refrigerator for up to 5 days.

Adapted from The Leafy Greens Cookbook, p. 50.  

Chunky Lentil Soup with Parmesan

1 T. extra virgin olive oil
1 large white or yellow onion, sliced
4 garlic cloves, crushed and minced
4 carrots, peeled and chopped
3 large celery stalks, including leaves, coarsely chopped, or 1 small fennel bulb, including fronds, coarsely chopped
3 c. torn washed spinach leaves or Swiss chard
1-1/2 qts. vegetable broth
1 c. drained canned tomatoes, pureed in a blender, or 1 c. imported Italian tomato puree
1 c. uncooked green lentils, rinsed
1/4 c. uncooked white rice, preferably medium grain
1/2 c. grated imported Parmesan cheese
1/2 c. minced fresh Italian parsley
Freshly ground pepper to taste

Heat the olive oil in a large pot. Add the onion, garlic, carrots, and celery or fennel, and saute over medium heat until everything's very soft, about 20 minutes.

Stir in the spinach or chard, and cook, stirring, until it turns bright green, about 2 minutes more.

Add the vegetable broth, pureed tomatoes, and lentils. Stir well, cover, and simmer for 15 minutes over medium-low heat. (If making ahead, transfer to a container and refrigerate at this point. It will keep for a few days.)

Stir in the rice, cover again, and let the mixture simmer, stirring occasionally, for 20 minutes more, or until the rice is cooked through.

Meanwhile, combine the Parmesan cheese and parsley.

Stir the Parmesan-parsley mixture into the soup, making sure to blend it thoroughly. Season with pepper. Ladle into serving bowls and serve right away.

Serve 4 to 6.

Adapted from Almost Vegetarian, p. 56.

Ziti with Swiss Chard & Walnuts

1 lb. ziti
4 T. olive oil, divided
3 cloves garlic, chopped
1-1/2 lbs. Swiss chard, trimmed and sliced
1-1/4 t. salt, divided
1/4 t. pepper
1/2 c. walnuts, toasted and chopped
1/4 c. grated Parmesan cheese
1/2 c. ricotta cheese

Cook ziti, following package directions. Drain and reserve 1 c. cooking water.

Meanwhile, heat 2 T. olive oil in a large skillet over medium-high heat; add garlic and cook 1 minute. Stir in chard and 1/4 t. each salt and pepper. Cook 8 minutes, until tender.

Toss pasta with chard, walnuts, Parmesan, 2 T. olive oil, 1 t. salt, and enough cooking water to make a sauce. Stir in ricotta.

(Can also use broccoli rabe instead of chard and diced smoked mozzarella instead of ricotta.)

Serves 6.

Adapted from Family Circle magazine, June 2016, p. 78.