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.

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Apple & Goat Cheese Salad with Candied Pecans

1 large egg white
1 T. granulated sugar
1/2 lb. pecan halves (about 2 c.)
1/4 t. smoked paprika
1/4 t. kosher salt

3 T. extra-virgin olive oil
1-1/2 T. fresh lemon juice
1/2 t. kosher salt
1/4 t. orange zest
1/8 t. ground allspice

3 Granny Smith apples, cored and thinly sliced
10 oz. winter greens (such as arugula or kale)
1/2 red onion, thinly sliced
1/4 t. kosher salt
1/4 t. cracked black pepper
1/2 lb. goat cheese, crumbled (about 2 c.)
2 T. good-quality aged balsamic vinegar

Prepare the candied pecans: Preheat oven to 350 degrees. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15-20 minutes. Remove pecans from baking sheet and cool to room temperature, about 30 minutes.

Prepare the dressing: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

Prepare the salad: Toss together apples, greens, and onion in a large serving bowl. Sprinkle with salt and pepper. Drizzle with dressing and gently toss. Top with goat cheese and candied pecans. Drizzle with balsamic vinegar just before serving.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 115.  

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.  

Kale Chips

1 bunch kale, about 4 c.
1/4 c. olive oil
1-1/2 t. sea salt
1/2 t. garlic powder

Preheat oven to 275. Wash the kale and remove the stems. Tear the leaves into bite-sized pieces. Dry until completely dry, using a salad spinner and/or paper towels.

In a large bowl, toss the kale with the oil, salt, and garlic powder, making sure to coat every leaf evenly. Working in batches, spread the kale on a baking sheet so that the leaves do not overlap. Bake until crisp, about 15-20 minutes. Allow to cool before storing in an airtight container.

Makes about 4 cups.

Adapted from The Leafy Greens Cookbook, p. 50.   

Colcannon

3 lbs. Idaho or Yukon Gold potatoes, peeled and diced
4 T. unsalted butter
1/2 c. milk or heavy cream
3 c. medium-diced green cabbage, kale, or spinach
1 c. finely diced onion
2 c. water
1/4 c. chopped fresh chives
Salt and pepper

In a large pot of water over medium-high heat, boil the potatoes for 15-20 minutes or until easily pierced with a fork. Drain the potatoes. Mash the potatoes with butter and milk. Return to the pot.

In a large skillet oven medium-low heat, add the cabbage and onion. Cover with 2 c. water and bring to a simmer. Cook until the cabbage is tender, about 15 minutes.

Add the cooked cabbage and onion to the mashed potatoes along with the chives. Season with salt and pepper to taste. Serve immediately.

Can be stored in the refrigerator for up to 5 days. If storing, press plastic wrap firmly on the surface of the potato mixture to prevent a skin from forming.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 43.

Warm Citrus Beet Greens

1 large beet, any variety
2 T. olive oil
1 clove garlic, minced
1 bunch beet greens, de-stemmed and sliced into 3" pieces
1/4 c. fresh orange juice
Salt and pepper

Preheat the oven to 400 degrees. Wrap the beet in aluminum foil and bake for 40 minutes or until easily pierced with a knife. Allow to cool slightly. Peel by placing it into a paper towel and rubbing off the skin. Dice into 1/2" pieces.

When the beet is done, heat the oil in a large skillet oven medium heat. Cook the garlic for 1-2 minutes, until fragrant, stirring occasionally. Add the greens and orange juice, stirring occasionally, until the greens have wilted, about 2 minutes. Season with salt and pepper to taste. Slice the beet into thin rounds and toss with the greens. Serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 38.   

Beet Greens with Fruits & Nuts

8 c. water
4 c. packed beet greens
1/2 c. chopped nuts, such as almonds, walnuts, or pecans
2 T. olive oil
1/2 small sweet onion, finely diced
1/2 c. dried mixed fruits, such as apricots, cranberries, cherries, and pears
1 c. Granny Smith apple, finely diced (about 1/2 medium apple)
1 T. sherry vinegar

Boil the water in a large pot over medium-high heat. Blanch the beet greens by placing them into the boiling water until wilted, about 30 seconds to 1 minute, then plunging them into a bowl of ice water. Drain well, then gently squeeze out the water. Chop the beet greens into ribbons.

In a small dry saute pan over medium heat, toast the nuts until they begin to smell buttery and toasty, then remove from heat and let cool.

In a large pan over medium-low heat, warm the oil until it shimmers. Add the onion and mixed fruits. Cook, stirring occasionally, until the onion becomes translucent, about 2 minutes. Add the blanched beat greens and cook for an additional 2-3 minutes. Stir in the toasted nuts and sherry vinegar, and serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 37.

Grits & Greens with Brown Butter Hot Sauce

3-1/4 c. whole milk
1 c. uncooked stone-ground grits
2 T. salted butter, divided
2-1/2 t. salt, divided
1 lb. fresh turnip greens or other hearty winter greens
2 T. olive oil
4 cloves garlic, minced
1/4 t. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 c.)
1 c. vegetable stock
1 t. freshly ground black pepper

Hot Sauce:
4 T. salted butter
2 T. fresh lemon juice (about 1 lemon)
1 T. hot sauce (such as Tabasco)
1/4 t. salt

Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top. Cook over medium-high heat, whisking often to ensure grits don't stick to sides and bottom of pan, until the milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 T. butter and 1-1/2 t. salt. Remove from heat.

Preheat oven to 400 degrees. Cut and discard tough ends from greens; slice stems and leaves into 1-1/2" pieces. Heat oil and remaining 1 T. butter in a 12" cast-iron skillet until butter melts. Add garlic and cook, stirring occasionally, just until garlic starts to sizzle. (Do not brown or burn garlic.) Add greens, red pepper, and remaining 1 t. salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquid to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.

Spoon grits mixture back into skillet (do not wipe skillet clean). Bake uncovered until set, about 30 minutes.

Meanwhile, prepare the hot sauce: Melt butter in an 8" skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on the bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook undisturbed until bubbly, about 15 seconds. Spoon over baked grits.

Serves 4.

Adapted from Southern Living magazine, Dec. 2016, p. 172.  

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.

Winter Greens Pesto

1/4 c. nuts or seeds, such as sunflower seeds, walnuts or pine nuts
2 c. firmly packed chopped raw winter greens, such as kale, chard, collard greens or mustard greens
3 T. grated hard cheese, such as Parmesan or Romano
2 T. extra-virgin olive oil
1 T. lemon juice
1 clove garlic
1/4 t. coarse sea salt
1/8 t. ground black pepper

If using sunflower seeds, add 1-2 T. water to make mixture more liquid. Pulse all ingredients in a food processor until smooth. Serve stirred into pasta, as a sandwich spread, or added to a bowl of roasted vegetables.

From Common Ground Farm cooking class, 1/23/16.

Warm Turnip Green Dip

5 soy bacon slices, chopped (optional)
Olive oil
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 c. dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed or equivalent fresh turnip greens
12 oz. cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 t. dried crushed red pepper
1/4 t. salt
3/4 c. freshly grated Parmesan cheese (divided)
Dried crushed red pepper, for garnish
Assorted crackers, flatbread, and gourmet wafers

Cook bacon per package directions. Drain if needed and crumble.

Sauté onion and garlic in olive oil 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven.

Stir in turnip greens, cream cheese, sour cream, crushed red pepper, salt, and 1/2 c. Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1-1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 c. Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon bits. Garnish with red pepper, if desired.

Serve hot with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed, but instead of broiling, cover and chill 8 hours. Before serving, bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Alternate version: Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

From Common Ground Farm cooking class, 1/23/16.

Ziti with Ricotta

Coarse salt
1 lb. ziti or penne rigati
1 lb. ricotta
2 oz. fresh goat cheese
2 T. unsalted butter
Freshly ground black pepper
Freshly grated Pecorino, for serving

Bring a large pot of water to a boil. Salt the water and pour in pasta. Stir. Set your serving bowl on top of the pot to warm it.

While the pasta cooks, whip the ricotta and goat cheese together with a fork.

Once the pasta is cooked al dente, ladle out about a cup of the pasta water. Drain the pasta and return it to the pot. Stir in the butter and the cheese and season with pepper. Stir in enough of the water, a little at a time, to make a smooth sauce.

Scrape the pasta into the serving bowl and serve immediately with the grated Pecorino.

Variation: Wash about 1/2 lb. of greens (dandelion, curly endive, Swiss chard, etc.) and cut into ribbons. Saute the greens in a combination of olive oil and butter, about 1 T. each, until tender. Season with salt and pepper, and a pinch of crushed red pepper (optional), and add to the pasta with cheeses.

Serves 4.

Adapted from Tasty cookbook, p. 141.