Coconut Braised Collards

Recipe & Pic from NYT Cooking

Cooking hearty greens in coconut milk makes them tender and rich! Pair with some cheesy grits for a complete vegetarian meal!

1 large bunch Collard greens

1 tbs unsalted butter

1 tbs coconut oil

1 bunch scallions, pale green and white portions only, thinly sliced

1 ½ cups unsweetened coconut milk

1 tbs soy sauce

salt and black pepper to taste

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Season to taste with salt and pepper and serve immediately.

Classic Potstickers

Recipe & Pic from Two Red Bowls

The little Napa Cabbage heads in your box this week are the perfect size for these delicious dumplings. Make a big batch and freeze, and you'll have a tasty, quick to prepare meal on hand for any occasion!

1/2 lb (8 oz) ground pork (ground chicken or turkey would also work well here)
1 1/2 cup shredded napa cabbage
1/2 tsp salt
1/2 Tbsp sugar (optional)
1 to 1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp Shaoxing rice wine
1/2 Tbsp grated ginger
1 stalk green onion, minced
1-2 garlic cloves, minced
1 Tbsp cornstarch

1 package gyoza rounds/wrappers

Sprinkle salt over the rinsed cabbage and let it sit for 10 to 15 minutes, or until the cabbage wilts and releases water. (Otherwise, the water is released while cooking and can result in soggy dumplings.) Squeeze and drain the cabbage well, then mix all the ingredients together in a large bowl.

Lay out the rounds and the filling. Place about a tablespoon of filling into a round, then gently fold in half. Pleat one side of the fold if desired, or simply seal however you like. Place the finished dumpling on a tray and cover with a towel while you fold the rest.

When you’re ready to cook, heat oil in a large wok or saucepan over medium heat until a drop of water sizzles when it hits the pan. Place the dumplings in a single layer in the wok, leaving a little space between each. (If they touch, they’ll stick together.) Let sizzle, taking care not to burn, until the bottoms are golden brown and crisp, about 2 to 5 minutes. I like to leave the heat a little lower and let the dumplings cook more slowly, since it doesn’t matter if they take a bit longer to brown up, but it’s disappointing if they burn!

Once browned to your liking, pour 2 to 3 tablespoons of water into the pan and quickly cover, turning the heat to low. Let steam for 5-10 minutes or until dumplings are cooked through and water has evaporated. Feel free to remove one, leaving the rest covered, and test for doneness.

Serve with your favorite dumpling dipping sauce. I usually use a base of 2-3 Tbsp black (Chinese) vinegar and 2 Tbsp chili-garlic paste, often with a touch of sugar, soy sauce, and sesame oil.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Beet Greens & Goat Cheese Crostini

Recipe & Pic from White On Rice Couple

Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!

1 bunch beet greens

1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven

6 ounces Goat Cheese

Lemon Zest from 1 lemon

1 teaspoon fresh Lemon Juice

very thin slices of fresh Lemons (optional)

1/2 teaspoon Sea Salt

1 teaspoon Balsamic Vinegar , or more if needed

fresh cracked Black Pepper

Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.

Salmon In Parsley Sauce

Recipe & Pic from NYT Cooking

Parsley is all too often used only as a decorative garnish, that's why we love this recipe that showcases its wonderful flavor as the foundational element for the dish!

3 tablespoons finely chopped flat-leaf parsley

4 teaspoons capers

1 tablespoon finely minced scallion (use your Tropea onions!)

1 teaspoon finely minced garlic

⅓ cup extra-virgin olive oil

2 pounds salmon fillets, cut in 6 portions

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.

Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.

Season the salmon to taste with salt and pepper.

Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Roasted Hakurei & Israeli Couscous Salad

2022 Spring Week 2 Newsletter

Recipe & Pic From Not Eating Out In New York

1 bunch hakurei turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim bulbs from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

Recipe: Ginger & Collard Fried Rice

2021 Week 23 Newsletter

Recipe & Pic from Soul: A Chef’s Culinary Evolution in 150 Recipes

Try adding some soul food flavor to a classic Asian dish with Collards! The greens are shallow-braised rather than being fully immersed in liquid, and the rice soaks up all of that nutrient-packed pot liquor!

1 bunch young collard greens (1⁄2 pound)

2 tablespoons vegetable oil

1 extra-large chicken egg

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 shallot, thinly sliced

2 garlic cloves, smashed and very thinly sliced

1 (1-inch) piece fresh ginger, peeled and grated (about 2 teaspoons)

3 tablespoons rice wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin

2 cups cooked white rice

1 teaspoon sesame oil

4 scallions, thinly sliced

1 jalapeño chile, very thinly sliced

1 teaspoon sesame seeds

1 lime, cut into 8 wedges

Red pepper flakes (optional)

Fill a sink with cold water. Place a cutting board nearby. Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife, and trim 2 inches from the bottoms of each stem. Cut the stems into 1⁄8-inch pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

Heat 1 tablespoon of the vegetable oil in a medium sauté pan or skillet over medium. Break the egg into the pan, and cook 4 minutes, gently shaking the pan occasionally to ensure the egg does not stick. Sprinkle with the salt and pepper. Turn the egg, and cook 2 more minutes. Transfer to a plate, and keep warm.

Heat the remaining 1 tablespoon vegetable oil in the sauté pan over medium. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar. Stir in the soy sauce and mirin. Stir in the rice, and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat, and let stand 2 minutes.

Transfer the fried rice to a serving bowl. Cut the fried egg into 1⁄8-inch-thick strips. Top the rice evenly with the egg strips. Garnish with the scallions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes, if desired.

Recipe: Green Shakshuka

2021 Week 20 Newsletter

Recipe & Pic From Wild Greens & Sardines

Another flexible recipe that can include just about any hearty green! Shakshuka is typically based around tomatoes but here peppers and leafy greens create the base for creamy baked eggs. Try throwing in some chopped green tomatoes for some extra tang and serve with a simple side salad.

Olive oil
2 medium leeks, white and light green parts, cleaned well, thinly sliced (sub in thinly sliced onion from your box!)
3 garlic cloves, minced
1 jalapeno or serrano chile, minced (add in more peppers of any kind!)
6 cups mixed greens, roughly chopped (such as spinach, kale, chard, beet greens, dandelion greens, etc.)
Handful of mixed herbs (such as basil, parsley, dill, chives, fenugreek leaves), plus extra for garnish
Salt and pepper
1/2 cup full-fat Greek yogurt
6 eggs
Feta for topping
Sumac for topping
*Chile oil for topping
Za’ atar flatbread for serving

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the garlic and chile, and sauté another minute. Add the greens and herbs, season with salt and pepper and sauté until cooked down, about 5 minutes. Stir yogurt into greens.
Reduce the heat to medium-low. Make six indentations in the greens mixture. Crack an egg into each. Cover the skillet and cook until the egg whites are just set but yolks still runny. Turn off the heat, top with crumbled feta and chopped herbs, sprinkle with sumac and drizzle with chile oil.

*For the chile oil: Place 2 to 3 tablespoons chile flakes (such as Calabrian, Aleppo, Urfa Biber or Korean) in a heatproof bowl. Heat up oil of your choice (I used olive oil, but peanut, grapeseed, or canola would work). When sizzling hot, pour the oil over the chile flakes. Let sit, ideally for 24 hours, to allow the chile to fully infuse the oil.

Recipe: Spanish Style Eggs With Kale & Chorizo

2021 Week 17 Newsletter

Recipe & Pic From Milk Street

Migas started out as a Spanish-Portuguese way to use up stale bread but we think you'll agree that this recipe is so much more than just a way to get rid of leftovers!

8 large eggs

kosher salt

3oz Spanish chorizo, halved lengthwise and thinly sliced crosswise

2 tbs olive oil

2 ½ cups ½in chewy bread cubes

1 medium onion, diced

2 garlic cloves, thinly sliced

¼ tsp sweet paprika

¼ tsp cayenne pepper

2 cups lightly packed coarsely chopped kale

ground black pepper

In a medium bowl, whisk the eggs with ½ tsp salt. In a skillet cook the chorizo until browned and crisp, 2-5min. Transfer the chorizo to a bowl, leaving any fat in the pan. 

Add 2 tbs of olive oil to the pan and add the bread with a pinch of salt. Cook, tossing frequently until browned and crisped, 3-5min. Transfer to the bowl with the chorizo.

Add remaining 1 tbs of olive oil, onion, garlic, paprika, cayenne, and ¼ tsp salt to the pan and cook, stirring frequently until the onion and garlic are softened , 3-5min. Add the kale and cook until wilted but still bright green. 

Pour the whisked eggs into the skillet and immediately reduce the heat to low. Cook, stirring frequently, until barely set, about 1min. Stir in bread and chorizo and cook to desired consistency, 30-90 seconds. 

Recipe: Lo Mein With Pac Choi & Green Onions

2021 Week 17 Newsletter

Recipe adapted from The Woks Of Life

Another tried and true noodle dish that is also ultra flexible! Feel free to throw in additional sautéed veggies or mushrooms and extra protein of your choice (shrimp, pork, chicken, tofu, Chinese sausage, etc). 

~Rae

1 lb fresh Chinese white noodles or Lo Mein Noodle

2 tbs sesame oil

4 tbs soy sauce

2 tbs oyster sauce

2 tbs rice wine

1 tbs grated ginger

½ tbs garlic, minced

pinch of sugar

1 tbs peanut oil

3 green onions, split at the thick parts and cut into 2in lengths

1 cup roughly chopped pac choi

Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.

In a small bowl, combine the soy sauce, sesame oil, sugar, rice wine, and oyster sauce.

Heat 1 tablespoon oil in a wok over high heat and add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds and add pac choi to the wok and cook until the greens are just wilted. Then add your noodles and the green parts of the scallions. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).

Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

Recipe: Spicy Sichuan Noodles With Pac Choi

2021 Week 16 Newsletter

Recipe & Pic from Wild Greens & Sardines

This recipe is pretty much a meatless version of Dan Dan noodles (traditionally ground pork is the star attraction) but the sauce is so rich, creamy, and highly flavored that you won't for a minute feel like you are sacrificing deliciousness in favor of incorporating more veggies into your meal. You can purchase chili oil at the grocery store but if you have the time and inclination I highly recommend making your own (recipe included below)- you will be shocked at how many dishes it will find its way into!

~Rae

noodles
8-10 ounces dried or fresh ramen noodles (I usually use buckwheat soba noodles)
Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.
For the Tofu-Mushroom
1 tablespoon oil
4 ounces firm tofu, finely chopped
4 ounces mushrooms, any variety, chopped (I often use rehydrated dried shiitake mushrooms because that is usually what I have on hand in the pantry)
2 to 3 garlic cloves, minced
1 inch of ginger minced

1-2 heads of pac choi, chopped
1 teaspoon Shaoxing rice wine, Saki or dry Sherry
2 teaspoons soy sauce or tamari
Salt to taste
Heat a wok or large skillet over medium-high heat. Add a bit of oil and saute the pac choi until tender and wilted, set aside. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Fold the cooked pac choi into the mix and salt to taste.
For the Sauce
1 teaspoon Sichuan peppercorns
4 tablespoons soy sauce or tamari
2 teaspoons Chinese black vinegar
2 to 4 tablespoons Sichuan chile oil plus some flakes, depending on desired heat level (recipe below)
2 tablespoons tahini
Splash of pasta cooking water
Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.
Toppings
Thinly sliced scallions
Roasted, chopped peanuts
Ground Sichuan peppercorns

To Assemble
Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!

Sichuan Chile Oil
1/4 cup red pepper flakes, such as Korean chile flakes (Gochugaru)
2 teaspoons toasted and ground Sichuan peppercorn
3/4 cup oil, such as grape seed
1 cinnamon stick
1 star anise
1 tablespoon whole Sichuan peppercorns
3 bay leaves
2-3 slices ginger

Place the red chile flakes and ground Sichuan peppercorn in a heatproof bowl. Set aside.

Heat the oil with the cinnamon stick, star anise, whole Sichuan peppercorns, bay leaves and ginger in a pot over medium-high heat. Turn down the heat and simmer for 10 minutes.

Place a fine mesh strainer over the bowl with the chile flakes. Carefully pour the hot oil all over the chile flakes. Be careful, it will bubble up. Allow the oil to cool completely and allow the oil to infuse for at least 24 hours before using. Store in an air-tight container in the refrigerator for maximum shelf life.

Coconut Milk Collards

2021 Week 14 Newsletter

Recipe and Pic from Food 52

Love silky texture of braised collards but want to try something new? This recipe is creamy, flavorful and the perfect companion to simple beans and rice. 

1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

Recipe: Pasta With Chard & Brown Butter

2021 Week 12 Newsletter

Recipe & Pic From Alexandra Cooks

This is a super simple way to add your chard (or other hardy leafy green) to a pasta dish! Try including other roasted veggies (like peppers), chopped tomatoes, or even just a bit of basil. 

8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach*

1 tbsp. kosher salt

1/2 lb. (8 oz.) orecchiette

6 tbsp. unsalted butter

1 cup walnuts

a handful (about 1/4 cup) of grated Pecorino or Parmigiano

salt and freshly cracked pepper, to taste

Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.

Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta.

In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.

Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.

Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.

Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.

Recipe: Magic Paste Quick Kimchi

From 2021 Week 11 Newsletter

I always end up sharing this recipe from chef Bill Kim every year because I am such a huge fan-girl! I wasn't too crazy about Kimchi until I tried his incredible flavor combination and simple method. With this recipe you can turn just about anything into Kimchi and if you're not adding your Joi Choi to a stirfry or salad this week, consider using it here!  I love kimchi in fried rice, topping a rice bowl with other roasted veggies, added to soups, dressings, or even dumplings. It's a punch of spicy umami flavor that will enhance so many dishes in interesting ways. (Pic is from the amazing food blog Wild Greens & Sardines where I first encountered Magic Paste) 

~Rae

1-inch piece of ginger, grated
5 cloves of garlic, grated
2 tablespoons fennel seed, ground to a powder
1/4 cup toasted sesame oil
1/4 cup fish sauce (more to taste)
1/4 cup Korean chile flakes

Combine all ingredients in a bowl. Stir until well combined.

1 bunch Joi Choi, Bok Choy, or 1 head Napa Cabbage chopped into roughly 2-inch squares
3 cups water
1/3 cup kosher salt
1/2 cup thinly sliced white onion (optional)
1 batch Magic Paste

Place cabbage in a large, heat-proof bowl. Bring water to a bowl, stir in the salt and stir until it dissolves. Pour the salted water over the cabbage and let sit for 15 minutes. Drain the cabbage in a colander, rinse thoroughly with cold water and then drain well.

Combine the cabbage, onion, and magic paste in a mixing bowl. Toss until well combined. Store in an air-tight container in the refrigerator until ready to serve (preferably the same day).

Recipe: Carrot Ginger Dressing

From 2021 Week 11 Newsletter

Recipe & Pic from Cookie & Kate

After the better part of a summer spent eating salads it's time to mix things up with some creative dressings! This recipe is smooth, creamy, and would pair well with other recipes with Asian flavors (you might even consider trying it with your Joi Choi). The trick is to blend it REALLY WELL to avoid chunks!

⅓ cup extra-virgin olive oil

⅓ cup rice vinegar

2 large carrots, peeled and roughly chopped (about ⅔ cup)

2 tablespoons peeled and roughly chopped fresh ginger

2 tablespoons lime juice

1 tablespoon plus 1 teaspoon honey

1 ½ teaspoons toasted sesame oil

¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you’d like. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.