Recipe: Winter Squash & Greens Bake

2021 Week 20 Newsletter

Recipe & Pic From Smitten Kitchen

This is a flexible recipe that can embrace just about any hearty green or winter squash variety! It keeps for up to a week so you can make it well ahead of time and then just reheat in a 350 degree oven whenever you are ready to eat.

1 large egg

1 cup (250 grams) ricotta

1 cup (100 grams) finely grated parmesan, divided

1 cup (85 grams) coarsely grated fontina cheese

1 1/4 cups (300 grams) water

3 tablespoons (45 ml) olive oil, divided

1 tablespoon kosher salt (I use Diamond; use less of other brands)

Freshly grated nutmeg (optional)

Freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, to taste

3 garlic cloves, thinly sliced

5 ounces (140 grams) baby spinach, roughly chopped (sub in your chard!)

2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)

1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin

8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

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: Frisee & Apple Salad

2021 Week 16 Newsletter

Recipe & Pic from Martha Stewart

I often think of salads as a summer dish but this recipe just screams fall. Try serving with a poached egg or roast chicken to make it a meal!

~Rae

1/4 cup sour cream or creme fraiche

4 teaspoons champagne or white-wine vinegar

1/2 teaspoon honey

Coarse salt and ground pepper

1 large head frisee (about 7 ounces), cut into bite-size pieces

1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Recipe: Chard & Potato Enchilladas

2021 Week 15 Newsletter

Recipe & Pic from Anathoth Garden

Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.

~Rae

Vegetable Oil

Salt

1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes

Salt and pepper

1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)

1 medium onion, chopped

3-4 garlic cloves, minced

3/4-1 lb pepper jack cheese, shredded

8 tortillas, either corn or flour

1 jar (12-14 oz) salsa, as hot as you like

Sour cream and sliced green onions for topping

Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.

Add the chard stems to the skillet. Cook until beginning to soften.

Add the onions and garlic and cook until softened.

Add the chard leaves and cook until wilted. Remove from heat.

Add the potatoes and 1 cup of the cheese to the mix and toss together.

Preheat an oven to 350 deg.

Put ½ cup or so of the salsa to a baking dish.

Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.

Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.

Bake until the cheese is melted and the filling is beginning to bubble.

Serve with sour cream and green onions on the top.

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: Kale With Garlic Tomatoes

2021 Week 13 Newsletter

Recipe & Pic from A Family Feast

This simple Italian dish is PACKED with flavor! It makes a wonderful side dish but could also be stretched into a meal if paired with your favorite cooked grain and/or protein. 

1 bunch of Kale

4 tablespoons good quality extra virgin olive oil

5 large cloves fresh garlic, peeled but left whole

1 pint cherry tomatoes or 1 large heirloom tomato, chopped

2 tablespoons balsamic vinegar

To clean the kale grabb the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.

In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.

Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.

Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.

Sprinkle on the vinegar, toss then serve immediately.

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: 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: Kale Salad With Apple & Fennel

Image from Cookie & Kate

2021 Week 6 Newsletter

Recipe from Cookie & Kate

This salad holds some associations with Autumn due to the addition of apples and maple syrup but we think it is a also a refreshing summer dish. Make it a meal by adding in poached chicken, fish, or other protein of your choice. 

1 bunch of kale

1 medium Honeycrisp apple

1 medium bulb of fennel

3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)

⅓ cup dried cranberries

¼ cup pepitas (pumpkin seeds) or chopped pecans

Dressing

¼ cup olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

1 tablespoon maple syrup

2 teaspoons Dijon mustard

⅛ teaspoon salt

Several twists of freshly ground black pepper

To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef’s knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.

To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.

To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.

To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

Recipe: Grilled Lettuce

Pic From Something New For Dinner

2021 Week 3 Newsletter

Recipe from Something New For Dinner

Fire up that grill and throw on some lettuce! It may sound strange if you have never tried it before but the tender lettuces in your box this week can be utterly transformed by heat. Imagine crisp caramelized edges contrasting with a sweet center- talk about a unique alternative to your average salad! Add some grilled steak or tofu (or even fish) to make this a meal. 

2 T finely chopped shallot

1 T balsamic vinegar

1 T Spanish sherry vinegar

6 T olive oil, plus some for brushing the lettuce

2 small heads of lettuce, sliced in half from stem to stern

3 ounces crumbled feta cheese

1/4 t crushed red pepper flakes

In a small bowl combine shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste.

Heat grill to medium and lightly oil the grate. Brush the lettuce with a little olive oil and grill for 1 - 2 minutes on either side until lettuce is lightly charred.

Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.

Recipe: Collard Wontons

Pic From Two Red Bowls

2021 Week 1 Newsletter

From Two Red Bowls

These are a huge hit in my household (especially with my 5yr old who normally won't eat anything green)! I use one package of wonton wrappers and fry up any leftover filling in little patties to eat as a snack. Try the wontons in the broth recommended in the recipe or serve them with dipping sauce as a side dish to noodles with stir-fried Pac Choi!

~Rae

for the wontons:

½ pound collard greens, roughly chopped

1 pound ground pork

¼ cup thinly sliced scallions (2 to 3 scallions)

1 tablespoon finely grated ginger root

3 tablespoons Shaoxing rice wine, dry sherry, or sake

2 tablespoons sesame oil 2 tablespoons soy sauce

1 tablespoon sugar (optional)

½ teaspoon salt

¼ teaspoon white pepper 70 to 80 wonton wrappers

(15 to 16 ounces, or about 1⅓ packages; keep unused wrappers covered in plastic wrap, sealed

in a Ziploc bag, and frozen for later use)

for the broth:

4 cups water

4 cups chicken broth

1 to 2 teaspoons soy sauce, for serving

½ teaspoon sesame oil, for serving

¼ cup thinly sliced scallions (2 to 3 scallions), for serving

Bring a large pot of water to a boil over high heat. Add the greens and reduce the heat to medium. Simmer until the greens are bright green and beginning to turn tender, but still have some bite, 10 to 15 minutes. Drain and add to a food processor. Pulse until finely shredded.

In a large bowl, combine the greens, pork, scallions, ginger, rice wine, sesame oil, soy sauce, sugar (if using), salt, and white pepper. Using chopsticks or a wooden spoon, stir vigorously until all ingredients are well combined and the filling forms a thick paste.

Prepare a small bowl of water for sealing the wrappers. For each wrapper, place 1 teaspoon of filling in the center. Dab a bit of water on one edge and fold the wrapper in half, taking care to seal the wrapper well around the filling. Dab water on one corner of the folded seam and bring the two folded corners together to form a small bundle. Place on a tray and repeat. You should end up with 70 to 80 wontons. To save them for later, freeze on the tray, then place in a Ziploc bag. They’ll keep in the freezer for up to 6 months.

When you’re ready to cook the wontons, in a large pot, bring the water and chicken broth to a boil. Add about 20 wontons, stirring gently to ensure they don’t stick to the bottom of the pot. Cook until the water comes back to a boil and the wontons float to the surface, about 2 minutes. Using a slotted spoon, transfer the wontons to plate. Repeat with the remaining wontons until they’re all cooked, or freeze a portion of the uncooked wontons for later. To cook from frozen, use the same method, but boil for 4 to 6 minutes, until the wontons float.

To serve, divide the wontons among several small bowls and ladle a bit of the cooking broth over each bowl. Drizzle lightly with soy sauce and a few drops of sesame oil, and top with scallions. Enjoy immediately.

Recipe: Chicken & Collard Greens Spring Rolls

Image from Eating Well

from Eating Well

10 collard leaves (about 8 ounces)

½ cup rice vinegar

3 ½ cups water, divided

1 tablespoon light brown sugar

¼ cup smooth natural peanut butter

¼ cup reduced-sodium tamari

1 large clove garlic, minced

3 scallions, trimmed and cut into 2-inch pieces

1 stalk lemongrass, cut into 2-inch pieces

1 1-inch piece fresh ginger, sliced

1 pound boneless, skinless chicken breast, trimmed

⅛ teaspoon salt

2 ounces thin rice noodles or rice sticks

2 tablespoons toasted sesame oil, divided

1 cup grated beet

1 cup grated carrot

¾ cup fresh basil leaves

¾ cup fresh mint leaves

1 tablespoon sesame seeds

Step 1

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove. Lay a collard green flat, with the thicker part of the stem that runs down the middle of the leaf facing up and the shiny, bright green side down. Using a sharp knife, shave off the thick stem so it's almost flush with the leaf. Trim any of the remaining stem from the base of the leaf, reserving all shaved and trimmed pieces. Repeat with the remaining leaves. Cut all the stem pieces into 2- to 3-inch lengths.

Step 2

Cook the leaves in the boiling water in 3 batches until soft but still pliable, 1 to 2 minutes, then transfer to the ice water until cool. Drain and pat dry.

Step 3

Bring vinegar, 1/2 cup water and brown sugar to a boil in a small saucepan. Add the collard stems and reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 10 minutes. Remove the stems from the pickling liquid and set aside.

Step 4

Transfer 1/4 cup of the pickling liquid to a small bowl (discard the remaining liquid). Whisk in peanut butter, tamari and garlic. Set aside.

Step 5

Combine the remaining 3 cups water, scallions, lemongrass and ginger in a large saucepan. Bring to a boil. Add chicken and reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 12 to 15 minutes. Transfer the chicken to a clean cutting board. Shred and season with salt.

Step 6

Using a slotted spoon, remove the solids from the chicken-poaching liquid and discard. Return the liquid to a boil. Add noodles and cook according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon sesame oil.

Step 7

To assemble spring rolls: Lay a collard leaf on a clean cutting board. Place 2 tablespoons chicken in the center and top with about 1 tablespoon each of the noodles, beet, carrot, basil, mint and pickled stems. Fold both sides of the leaf over the filling and, starting with the open end closest to you, roll into a tight cylinder. Repeat with the remaining leaves and filling. Brush the rolls with the remaining 1 tablespoon sesame oil and sprinkle with sesame seeds. Serve with the reserved peanut sauce.

Recipe: Greens Gratin With All the Cheese

Image from Bon Appetit

from Bon Appetit

1 medium onion

5 garlic cloves, divided

2 cups heavy cream

1 rosemary sprig

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

½ tsp. freshly ground black pepper, plus more

4 medium or 3 large bunches of Tuscan kale and/or Swiss chard (2–2½ lb. total)

1 lemon

¼ tsp. crushed red pepper flakes

6oz. high-quality sharp cheddar cheese

½ cup panko (Japanese breadcrumbs)

1 tsp. extra-virgin olive oil

Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Bring to a simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Heat a large (as large as possible—12" is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Prep the toppings: Cut 6 oz. high-quality sharp cheddar cheese into ¼"-thick slices (you’ll have about 1½ cups). Place ½ cup panko to a small bowl and finely grate in zest of ½ lemon and remaining 1 garlic clove. Add 1 tsp. extra-virgin olive oil, season with salt and pepper, and stir to combine.

Pile remaining greens on top of wilted kale, pressing down to compact as needed. This will look BANANAS, but the greens will shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles and evenly distribute over top. Sprinkle panko mixture over.

Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Let cool 5 minutes before serving. Try not to eat the whole thing yourself!

Recipe: Spinach Rice Gratin from 101 Cookbooks

Image from 101 Cookbooks

2 1/2 cups leftover/pre-cooked brown rice, room temp
1 1/2 cups cups well finely chopped spinach
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Rae's favorite!

Braised Winter Greens

You can use hearty winter greens of any kind in this recipe and even throw in any more tender greens you might have on hand and want to use up such as turnip greens or spinach. If you want to keep the dish vegetarian I recommend a dash of liquid smoke or a sprinkle of smoked paprika in lieu of the bacon. The finished greens are great with a dash of vinegary hot sauce and can be served as a side or spooned over grits or rice with a fried egg on top!  Many of the vitamins in dark greens are water soluble so don't toss the cooking liquid or ‘pot liquor’! Try using the leftover liquid as a soup base or for cooking grains. 

About 12oz mixed winter greens, tough stems removed and leaves roughly chopped

4-6 slices of bacon, chopped

1 onion, chopped

2 cloves garlic minced

1 tbs olive oil (if not using bacon) 

Splash of apple cider vinegar

Sprinkle of red chili flakes

Salt to taste

Enough water or stock to just cover the veggies

Cook bacon until fat is rendered, add in onion and sauté until soft. Add garlic and sauté until fragrant, stirring often, about 1min. Add greens, chili flakes, salt, vinegar, and stock or water. Simmer until greens are very tender, 25-30 min. 

Recipe: Stuffed Winter Squash

from The Splendid Table

This recipe is very versatile and can be used with futso, acorn, butternut, or delicata!

2 small winter squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or cooked chopped bacon)

1 cup chopped leeks (1 small leek)

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa (or try crumbled corn bread!)

1/2 cup grated Cheddar cheese or Parmesan

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe: Roasted Delicata & Kale Salad

A Farm Favorite

1-2 delicata squash

1/2 onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 head of garlic

1 bunch kale, chopped

2 tablespoons balsamic vinegar

1/3 cup chopped toasted hazelnuts

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Collards & Bok Choy

from Chef Marcus Samuelsson

6 bacon slices

1/2 cup coconut milk

1/4 cup soy sauce

1 tablespoon grainy mustard

3 tablespoons olive oil

1 tablespoon unsalted butter

4 cloves garlic, peeled and halved

4 cups (about 2 bunches) collard greens, very thinly sliced

4 cups (about 2 heads) bok choy, very thinly sliced

Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.

In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.

Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes (be careful not to let it burn). Lift the garlic out of the oil with a slotted spoon and set aside.

Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.