Before I joined the Sunrise Farm CSA here in Vermont last summer, I'd never tried parsnips. That seems so shocking now, as I type the...Read More
Eat Your Vegetables: Kale
Sure, you know leafy green things like kale, chard, beet tops, mustard greens, and collards are the definition of Good For You, but what do you do with them? I’m not a fan of the “throw in a pot with bacon and water, cook for hours, and hope for the best” approach. I know there is probably some elderly but still elegant lady in the south who wears pearls, smokes cigars, and makes a mean mint julip that can slow-braise greens with some secret recipe that makes them taste yummy. But she doesn’t live in my house.
There are two recipes below to turn piles of greens into delicious edibles, but if you really want to keep it as simple as possible, toss washed and chopped greens into a skillet over medium-high heat. Add 1-2 tablespoons water, bring to a boil, cover and simmer ‘til the leaves are tender. Remove the lid and let the extra water evaporate. Turn off the heat, drizzle the leaves with olive oil, then stir in salt, black pepper, and a crushed garlic clove. Sprinkle a squeeze of fresh lemon juice. Done!
Crisp & Sweet
Serves 2-4 | Prep 20 minutes | Cook 15 minutes | Whole30 compliant
1 bunch greens (about 1 pound) 1/2 cup water
1/2 tablespoon coconut oil or ghee
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon chopped pecans
1 tablespoon dried cranberries (sugar free!)
salt and ground black pepper, to taste
Wash the greens. Remove the tough ribs, then stack the leaves and cut into 1/2-inch pieces.
Heat a large, non-stick skillet over medium-high heat. Toss the still-wet-from-the-washing greens into the pan, add 1/2 cup water, cover with a lid, and steam 5 minutes or so, until almost all the water is evaporated.
Remove the lid, toss the greens with two wooden spoons until they are very dark green. The leaves and the pan should be dry. This takes about 2-3 minutes.
Push the greens to the side. Add coconut oil or ghee and when it’s melted, drop the minced garlic, pecans, and cranberries into the fat. Cook until fragrant, about 30 seconds. Toss everything together and allow the greens to cook another 5 minutes. Add salt and pepper to taste, then eat your vegetables!
1 bunch greens (about 1 pound)
2 teaspoons Ras el Hanout
2 cloves fresh garlic, crushed (about 2 teaspoons)
1 teaspoon coconut oil
1/2 cup coconut milk
Wash the greens and remove the tough stems with the tip of a sharp knife. Roughly chop or tear the leaves. Unlike salad greens, you want to let a little water cling to tough braising greens. The water droplets turn to steam in the pan and tenderize the leaves.
Heat a large skillet over medium-high heat, then toss in about half the greens. Stir them with a wooden spoon until they begin to wilt, then add the rest of the greens. Stir, then cover with a lid.
In a small bowl, mix the Ras el Hanout, garlic, and salt with a fork.
When the leaves are dark green and beginning to wilt, remove the lid and let any remaining water evaporate. When the pan is mostly dry, push the leaves to the side and add the coconut oil. Let the oil heat, then pour the spices directly into the pool of oil to release their fragrance (and flavor), about 20 seconds.
Pour the coconut milk into the pan, stirring to combine the greens, seasonings, and milk. Sauté until the sauce begins to thicken and your nose is delighted by the aroma.