Monthly Archives: May 2014

Mustard Green Triangles

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Confession: I’m not really terribly Southern when it comes to food. I enjoy peaches and grits (not together), sure, but I don’t eat barbeque, or fried chicken or drink sweet tea. And, I’d never had mustard greens. So, I was a bit perplexed as to what I should do with them. One person told me “Oh I love mustard greens after they’ve been simmering all day on the stove with some fatback.” Hmm, OK, not going to do that.

I had considered throwing it in with the Spanikopita, but when I took a bite, it was sharp. And it was definitely mustard-y.

My cookbooks weren’t much help here, so I went to the googles to see what they suggested. Much of it seemed to recommend making them like any other green (saute with sesame oil, ginger, etc etc.) I know how to do that, but I also had leftover phyllo dough. So, time to invent. I made Mustard Green Triangles.

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You will need:

  • Mustard Greens. I had 8 big leaves.
  • Olive oil. Maybe a tablespoon?
  • Red onion. I had half a small one leftover from making coleslaw.
  • Garlic. I used a garlic scape, because I have a zillion of them.
  • Dill. Because it seemed to go with mustard?
  • Rice vinegar. A tablespoon at most. I didn’t even use that, because I ran out.
  • Agave. Because I love honey mustard and I was making it up. I used a teaspoon.

Saute the onions for 4-5 minutes, add the scapes for a minute, then the mustard greens. Push those around for a minute and then add the dill, vinegar and agave. Take that off the heat and mix in:

  • Walnuts, chopped up. I went with a fistful, so half a cup?
  • Parmesan cheese, a quarter cup. Or maybe whatever cheese you want to add. I would have used feta but I had Parmesan.

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Now for the phyllo dough part. You will need:

  • Phyllo dough
  • A tablespoon of butter (melted) and a tablespoon of olive oil, mixed together
  • A pastry brush

Follow the directions on the box for thawing and all. Take a sheet of waxed paper and butter it. Then take a sheet of phyllo and butter that. Then fold that in half, and put a couple of tablespoons of mixture on one corner. Then fold up like a paper football. Repeat until you run out of mixture.

Put on a baking sheet with a sheet of parchment paper and bake for 15-20 minutes at 375.

 

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Sweet Potato Black Bean Wraps

Me: we have beet greens, collards, cilantro and lettuce left. Ideas? Husband: fish tacos? Me: Hmm, OK, not sure fish tacos will use up a lot of those CSA ingredients, but I’ll figure something out.

I decided to use the collards as wraps and then make a mix of sweet potatoes and black beans. That mixture is based on a recipe for Sweet Potato Black Bean Enchiladas from Whole Foods. Then I wrapped them in steamed collards, which there’s a fabulous demonstration of how to do that here. (I will add that I’d steam them the entire minute next time. 30 seconds was just not quite enough time.)

Collard Wrap

Here’s the recipe:

  1. Black beans: you can either cook these the slow, traditional way or you can pressure cook them (my preferred method) or you can use canned. Rinse well if using canned. Add to the beans:
    • a clove or two of crushed garlic
    • a tablespoon of lime juice
    • salt
    • cilantro to your taste
  2. Sweet potatoes: get a pot of water boiling and add a medium sweet potato that has been peeled and diced into 1/2 pieces. Boil for about 10 minutes. Drain, put back in empty pot and add:
    • Half a can of diced green peppers
    • Cumin (about a tablespoon)
    • Red chile powder, to taste. I probably used a teaspoon. The kid complains if I use too much.
  3. Mix the two together and put in the collards. I added a dollop of salsa after these were served, and served with rice and chips. You could also spread avocado on the leaves first, but not if you plan to reheat them. (Which they reheated quite nicely in the microwave.)

The husband wouldn’t touch these (he doesn’t care for sweet potatoes anyway) but the kid sure loved them.