The Cooking Cottage on Facebook

Two Ways with Summer Greens

On Saturday I was at the Longview Center for Agriculture in Collegeville, PA demonstrating two quick and delicious ways to prepare the nutritious, versatile leafy greenery hitting farm stands near you in hearty abundance as spring turns to summer. The Farm Market at Longview features a wonderful selection of their own organic produce as well as a wide array of locally produced dairy products, meat, baked goods and other such items.

The Farm Market at Longview Center for Agriculture

The Farm Market at Longview Center for Agriculture

In recent years these healthy vegetables have become pretty trendy, and for good reason. Menus and recipes are increasingly featuring vitamin-packed and satisfying Kale and Swiss Chard, and you may also notice a plethora of fresh Collard Greens and Bok Choy in your local farm markets and grocery stores this summer.  If these are new ingredients for you I suggest you try them! The following recipes are suitable for any of the aforementioned greens.

Farm Fresh Kale, Bok Choy and Swiss Chard

Farm Fresh Kale, Bok Choy and Swiss Chard

A few notes on preparation: each variety of these leafy veggies can be prepped for cooking in basically the same way – you want to remove not only the stems but also the center stalk if it is prominent and cut these reedy sections it into thick matchsticks, except for Bok Choy – I like to cut Bok Choy stalks into bigger chunks since they are more tender than the stems of the other greens (if you find some nice Baby Bok Choy you can just cut each section in half and leave the leaves on the stems). Then slice the green leaves into strips, sometimes I even roll them up and cut them in a thick chiffonade. Keep the stalks and greens separate as you will want to add them at different times during the cooking process.

My demo station at The Farm Market.

My demo station at The Farm Market.

 

These recipes are both guidelines that should easily be integrated into your recipe-less cooking routine – the measurements are approximate, feel free to adjust them according to your tastes and the size of your bunch of greens!

Recipe: Sesame Garlic Stir-Fried Greens

Summary: This recipe is wonderful with Bok Choy, Swiss Chard or Kale.

Ingredients

  • 1 Tbsp vegetable oil
  • 3 cloves garlic, sliced
  • 1 bunch leafy greens, preferably locally sourced and organic, separated into stems and leaves and chopped
  • Salt & pepper to taste
  • 1 tsp. toasted sesame oil

Instructions

  1. Add vegetable oil to wok or large sauté pan over medium-high heat; when it is just “smoking” add garlic and cook until it releases its aroma, about 30 seconds.
  2. Add stems to pan and cook, stirring vigorously so that garlic doesn’t burn, until stems begin to soften and brighten in color.
  3. Add leaves and cook, stirring, until they are wilted.
  4. Liberally season to taste with salt and pepper.
  5. Remove pan from heat, toss with sesame oil, and serve at once.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

 

 

Recipe: Vinegar Braised Greens with Bacon

Summary: A delicious way to prepare Kale, Collards and other heartier greens.

Ingredients

  • 2 thick slices high-quality bacon, cut into strips (optional)
  • Olive oil
  • 1 clove garlic, sliced (optional)
  • 1 bunch leafy greens, preferably locally sourced and organic, separated into stems and leaves and chopped
  • Salt & pepper to taste
  • 2 Tbsp vinegar (Tarragon, apple cider, white or red wine vinegar all work nicely)

Instructions

  1. Add strips of bacon to wok or large sauté pan over medium heat and cook, stirring occasionally, until browned.
  2. If a decent amount of fat is rendered off the bacon, pour off all but 1 Tbsp. If not, add enough olive oil so you have about 1 Tbsp of fat in the pan.
  3. Add garlic, if using, and allow to cook until it becomes fragrant, stirring, about 30 seconds, then add stems from the greens. Cook, stirring continuously so garlic does not burn, until stems become brighter in color and tender.
  4. Add leaves, followed by vinegar, stir to combine and deglaze the pan, then reduce the heat and allow to cook 1-5 minutes* until greens are wilted and soft.
  5. Season to taste with salt and pepper and serve.

Quick notes

*Bok Choy requires less cooking time than Kale or Swiss Chard, and Collards need the most.

**For my favorite breakfast ever, add some 1/8” diced sweet potatoes once the bacon has begun to cook, then continue with the garlic once the sweet potatoes have begun to brown. Omit vinegar. Top with a fried or poached egg and have a wonderful morning!)

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

 

I will be at Longview Farm Market again on Saturday, June 8 from 10-11:30 am.

The Cooking Cottage Facebook