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.
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.
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.
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.)
Here’s the recipe:
- 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
- cilantro to your taste
- 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.
- 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.
This week, the farm share brought us another plethora of greens: lettuce, collards, beets (and thus attached greens), spinach, kale and Swiss chard.
I will confess that until three years ago, I had never heard of Swiss chard. As a result, I had to turn to the internet to figure out what to do with it. And for a long time, that was a Spanikopita.
Alas, we tired of that too. Risotto was also a good solution, but this week, I reached out again. This time, I reached for my cookbooks and found the unsinkable Mollie Katzen. I have a few of her cookbooks, but this one I found at my favorite local bookstore, McClure’s. And it’s a good one. I’ve pulled it out twice this week: for the beet pilaf and this dish. (Note: this version is also slightly revised from the original, which called for shallots, baby potatoes and baby carrots.)
Normally I try not to blog recipes that I stick closely too, but as it turns out, I did make a few substitutions. However, I also highly recommend you get this book, as it has lots of winners in it. I had meant to use beans, as she suggested, but my beans turned to absolute paste, so we threw in lentils instead. My husband confessed relief at this and in the end, so did I. Neither of us digest white beans particularly well.
- 1 large sweet onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound baby potatoes, sliced in half
- 1 tsp salt
- 1 tsp each dried sage, oregano, and thyme
- 1 c dry red wine
- 1 bag baby carrots
- 1 tbsp minced garlic
- 1 c vegetable stock
- 1.5 cups lentils
- 3 c (packed) Swiss chard (can also use any number of greens)
- Heat your Dutch oven for about 5 minutes over a medium-low heat and melt the butter and the olive oil together. When it starts to sizzle a bit, add the onions and cook for 10 minutes. Add the potatoes and cook for 5 minutes, covered. Add the salt and cook for 10 more minutes.
- Add the carrots, garlic, spices and red wine. Stir to cover everything and cover to cook for 10 minutes. Add the veggie stock (I think it was a cup. It was leftover in the fridge.) Add the lentils (I think it was a cup and a half. It was what I had left.) Stir, cover and cook for 30-40 minutes.
- Remove from heat, stir in greens, cover back up and let sit for 10 minutes.
- She suggests adding a bread crumb-butter mixture, but I didn’t get to this and it was tasty as was.
A definite keeper.
The fine students at Clemson University, where I work and graduated and grew up, grow food every year and we lucky locals get to bring it home all summer and fall. It is some mighty fresh food.
The first year I signed up, I did a half share. The half share was really way more than a half. The full share people got the veggies that weren’t in enough abundance for everyone. In the end, it was a ridiculous amount of food and way more than I could use, even if I froze stuff, which I stink at doing. My husband said he would not permit me to do it again unless I split it. (Although how he would stop me, not sure.)
This proved to be wise, as they did away with the half and full shares and so now I split it with friends. It was far more manageable last year, so we split it again this year.
We are on week two of the share and I’ve managed to use most of the food. This time of year, it’s greens. Lots and lots of greens. Baby beet greens, romaine, arugula, romaine, collards, kale, Swiss, chard, bok choy … you name it.
Here is one of the new recipes I’ve tried. I based it off of this recipe, but then made it my own.
- Tofu, extra firm
- Ginger (did you know? Peel with a spoon), diced
- Garlic, two cloves
- Bok choy, in my case, half a head. Ribbon the greens and cut the stalks into pieces. (And throw in the collards you got mixed in with the bok choy and didn’t see when you made risotto with that and the Swiss chard.)
- Carrots, about a cup sliced up
- Udon noodles
- A Leek (slice this bad boy up and cut in half and soak in water for about 5-10 minutes, to get rid of the sand. Thank you Martha for this tip!)
- Sesame oil
- Rice vinegar
- Soy sauce
- Peanut oil
- Drain your tofu and press between two plates for 15 minutes. Put something heavy on top of the top plate, like a big can or maybe a cast iron skillet. Cube. The link I found suggested coating with corn starch. I’m lazy, so I skipped this. Put on a baking sheet lined with parchment (don’t be lazy here, trust me, you will scrub your sheets raw if you don’t use parchment). Bake at 350 for 15-30 minutes.
- Cook your udon noodles per the directions. I cooked about 2/3 of our package of noodles. And, from what I’ve read, you really really should rinse them.
- While your water is heating, get your wok or pan or whatever heating up. When it gets close to a boil, get your peanut oil heating up. Once you add the noodles, dump in the leek (which of course, you have drained the water) and the ginger and the garlic. Saute that for about 5 minutes. Then add the carrots and bok choy stems and saute that for another 4-5 minutes. Add the vinegar, oil and sesame oil at this time. (Sorry, I don’t measure. Maybe a T or two of everything? Just don’t go crazy and add as you adjust for taste.) Toss in the tofu. Then, toss in the greens and cook until the greens wilt.
- At this point, your noodles should be done. Drain, rinse and add to the mixture. Add a few shakes of lemon juice. SERVE.
- Keep away from your cats, although they probably won’t eat it anyway.
I got sadly slack after my last post from Korea, so if I try anything new, I promise to be more diligent about posting it. Although … three years in, I make a lot of the old tried and true these days!