garlic

beet greens, collards, garlic, mesclun, red Russian kale, tat soi

versatile greens


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since greens are in season – and will be for a while – i’m going to post some more really yummy greens recipes so y’all can be sure you keep your taste buds jumping for joy – or whatever it is they do when they’re happy.

Red-Cooked Collards
1 cup dark soy sauce or tamari
1 cup water
1/2 cup dry sherry
several nickel-sized pieces of fresh ginger
4 or 5 cloves garlic
1 tablespoon sugar
several pieces of star anise
2 pounds collard greens

Combine first 7 ingredients in a large pot and bring to a boil while you prepare the collards. After washing the greens, trim them of their large stems and chop coarsely. Place in the cooking liquid and adjust heat to maintain a gentle boil. Cook until greens are tender and most of the liquid is gone, about 10 to 15 minutes. Serve over rice as a main course or as a side dish.

Source: Bittman, Mark. 1995. Leafy Greens.

Grilled Mesclun-stuffed Tuna Steaks
Juice of 2 limes
1/4 cup soy sauce
1 medium clove garlic, minced
1 teaspoon strong mustard
2 teaspoons ginger, finely minced, or 1 teaspoon dried
1/2 teaspoon sesame oil
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine or water
1 tuna steak, no less than 1 1/4 inches thick, about 11/2 pounds
about 1 1/2 cups assorted greens, washed and dried

Start a charcoal or wood fire or preheat a gas grill or broiler. Mix together all the ingredients except the tuna and the greens.

Using a sharp, thin-bladed knife (a boning knife, for example), make a small incision halfway down any edge of the tuna steak. Insert the knife almost to the opposite edge of the steak, then move it back and forth, flipping it over and creating a large pocket. Be careful not to cut through the top, bottom, or opposite edge of the tuna. Put the tuna in the mixture; you can leave it there for a few minutes or continue with the recipe right away.

Remove the tuna from the liquid and dry it with paper towels. Toss the mesclun with the marinade. Stuff the pocket with the mesclun, still drenched in the liquid. Seal the pocket opening with a couple of toothpicks. Grill the tuna, turning once, about 5 minutes per inch of thickness (if your steak is 1 1/2 inches thick, for example, turn it after about 4 minutes and cook 3 or 4 minutes more). It will be quite rare; if you want to cook it more, go right ahead. Serve, cut into quarters or 1/2 inch thick slices.

Steamed Beet Greens with Oregano

About 1 1/2 pounds beet greens, washed and trimmed
1/4 cup freshly squeezed lemon juice
1/4 cup fruity olive oil
1 tablespoon fresh oregano or marjoram, minced, or 1 teaspoon dried
Salt and freshly ground black pepper

Steam the beet greens just until tender. Rinse them under cool water, then press out the moisture as much as you can. Chop finely.

Whisk together lemon juice, olive oil, and oregano or marjoram. Dress the beet greens with this mixture, season to taste; serve at room temperature.

Makes 4 servings; 15 minutes.

Pasta with Greens and Ricotta
1 bunch tat soi
1 bunch red Russian kale, tough stalks removed (about 4 cups chopped)
2 garlic cloves, minced or pressed
dash of salt and ground black pepper
1/4 ground nutmeg
3/4 cup ricotta cheese
1 pound pasta (fettuccine, penne, macaroni, fusilli, butterflies or shells)
grated Parmesan cheese or crumbled ricotta salata
chopped tomatoes
toasted walnuts or pine nuts

Bring a large covered pot of water to a rapid boil.

While the water heats, rinse the tat soi and kale well, shake off any excess water, and chop coarsely. Saute the garlic in the oil for a minute, until soft and golden, taking care not to scorch it. Add the damp greens and saute, stirring often, until they are wilted but still bright green. Sprinkle with the salt, pepper, and nutmeg, and remove from the heat. In a blended, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste.

When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook the pasta until al dente. Drain the pasta and immediately toss it with the sauce in a warmed serving bowl. Top with Parmesan or crumbled ricotta salata, tomatoes and/or toasted walnuts or pine nuts.

Adapted from Moosewood Restaurant Cooks at Home

And here’s a link to a radish greens recipe as well.

Hope y’all are keeping cozy. We hope to see you tomorrow at market!

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