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.

Recipe: Egg Sandwich With Mustard Greens & Avocado

From Delish

2 tbsp. safflower oil
1 lb. mustard greens
Sea salt
1 large Hass avocado
1 tbsp. fresh lemon juice
4 large eggs
8 slice whole-grain bread
Hot sauce

In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.

Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.

Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.

Recipe: Fingerling Potato Salad With Crispy Chickpeas & Roasted Garlic Mustard Green Pesto

from Dishing Up The Dirt

Roasted Garlic Mustard Green (spicy salad mix) Pesto

• 2 medium heads of garlic

• 1/4 cup almonds, lightly toasted in a dry skillet until golden brown

• 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped

• 2 Tablespoons fresh lemon juice

• 1/4 cup extra virgin olive oil + additional to thin if necessary

• salt + pepper to taste

Crispy Chickpeas & Capers

• 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry

• 1/4 cup capers, drained and patted dry

• 2 cloves of garlic, chopped

• 1/2 teaspoon ground coriander

• pinch of salt + pepper

• 3 Tablespoons olive oil

Potatoes

• 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole

• 2 Tablespoons olive oil

• salt + pepper

• Parmesan cheese for serving

Preparation

1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.

2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.

3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.

4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)

5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Recipe: Any Greens Instant Pot Saag

This is a go-to recipe for us and several of our long-time members when there are a lot of greens that need to be used up at once!  You can incorporate your turnip greens, radish greens, komatsuna, curly kale, and just about any other leafy green veggie!

2 tablespoons ghee

2 onions, diced

4 teaspoons minced garlic

2 teaspoons minced ginger

Spices

2 teaspoons salt

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon black pepper

½ teaspoon cayenne, adjust to taste

½ teaspoon turmeric

2 pounds greens (spinach, mustard, turnip and radish greens, collards, kale, etc)

Pinch of kasoori methi (dried fenugreek leaves)

Ghee or butter, for serving

Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Naturally release pressure. Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Stir in the dried fenugreek leaves. Serve with ghee.