Lunchtime Tatsoi/Bok Choy Fried Rice

Serves: 4

Ingredients

2 teaspoons peanut oil, divided
2 teaspoons sesame oil, divided
1/4 cup diced carrots
1 cup diced tatsoi or bok choy
1 1/2 cups leftover cooked rice (at room temp)
1/2 cup leftover cooked meat or substitute

Directions

Heat a wok or cast-iron skillet over medium to high heat. Add 1 teaspoon each of the peanut and sesame oils. Add carrots and stir fry for 2 minutes. Add Bok Choy, and stir fry for another 2 minutes. Push vegetables to side of pan and add remaining peanut oil followed by rice meat and ginger and stir-fry for 2 to 3 minutes. Add green onion. Push contents all contents of pan to the side and add remaining sesame oil.
Crack an egg into center of pan and scramble it. Once egg is cooked, break it up and mix with other ingredients. Add a little chili garlic paste if desired as well as soy sauce. Cook for another minute or two and serve hot.
(Source: “From Asparagus to Zucchini,” Elizabeth Schneider)

Risotto with Greens

No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe! 

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (Radish greens, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Saute onion in olive oil in a small stock pan. Add risotto and saute until golden. Add greens and garlic; saute until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Creamy Sesame Greens

Serves 2

This simple side dish pairs your favorite greens with tahini, lemon juice and garlic.

Ingredients

4 tablespoons water, divided
6 cups chopped kale, Swiss chard or collard greens, tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic, finely chopped

Method

Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.

In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.

Editor's Comment: How chewy do you like your greens? This recipe will give you tender greens if using Swiss Chard, but definitely chewy greens if using kale or collards. If you like a softer "mouth feel" to your greens, add more water and cook longer. Add the dressing when the greens have reached desired tenderness. They will still be delicious!

from the Whole Foods web site

Asian Spicy Gingered Greens Recipe

Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996).

Here's an excellent way to use the Asian greens in your share box. The spices in the recipe reflect authentic Asian flavors, and the recipe also makes use of miso, the fermented soy paste that is a traditional – and tasty – ingredient of Asian cookery, exceptionally rich in phytochemicals.

Even families who usually don’t like greens will enjoy this delicious, healthful dish.

INGREDIENTS

1 tablespoon light sesame oil
2 carrots, grated
¼ cup freshly-grated ginger
2 teaspoons tamari
2 tablespoons honey
1 tablespoon mellow white miso(fermented soy paste, available at natural food stores or your supermarket)
1 tablespoon rice vinegar
½ teaspoon cayenne pepper
1 pound chard, torn into large pieces, with stems removed
1 pound mustard greens, torn into large pieces, with stems removed
¼ cup sesame seeds
¼ cup water

1. In a medium pan, heat oil and saute carrots and ginger until carrots are tender.

2. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste.

3. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted.

4. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.

Serves 4 to 6.

Read more: http://www.care2.com/greenliving/asian-spicy-gingered-greens-recipe.html#ixzz1Wl9R1Obx

Sneaky (Vegan) Lasagna

Serves 8

Preparation time: 45 minutes

Baking time: 1 hour

Sauce

1 tbs. vegetable oil

½ to ¼ c. chopped onions

3 garlic cloves, minced or pressed

3 tbs. fresh basil

½ tsp. salt

¼ tsp. ground black pepper

1 c. chopped portabello or white mushrooms

3 c. canned tomatoes with juice, chopped (28-ounce can)

½ c. dry red wine

Filling

1 tbs. olive oil

1 c. fresh chopped basil

10 oz. Asian greens, steamed and drained

3 garlic cloves, minced or pressed

2 cakes firm tofu (12 oz. each, cubed)

1 tsp. salt

¼ tsp. ground black pepper

⅓ lb. lasagna noodles

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and sauté on medium heat for about 5 minutes.

Add the chopped mushrooms and sauté for another 5 minutes. Stir in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Preheat the oven to 350º. Lightly oil a 9 x 13-inch baking pan.

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce.

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and return to the oven for another 15 minutes.

Adapted from Moosewood Restaurant New Classics.

Wild Green Salad

1 tbs. Champagne vinegar

½ tbs. finely chopped shallot

1/8 tsp. salt

1/8 tsp. black pepper

2 tbsp. extra-virgin olive oil

3/4 lb. mixed wild greens (such as kale, mizuna, Asian greens, mustard, arugula), chopped into bite-sized pieces

1½ oz. edible flowers (optional)

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers (if using) and toss until coated well.

Adapted from epicurious.com.

Miso Soup

½ c. daikon radish, cubed

½ c. hakurei turnips, cubed

1 clove garlic, minced

¾ c. Asian greens, chopped

2 tbsp. miso paste

Simmer the cubed daikon, hakurei, and garlic for 10-15 minutes. Add the chopped Asian greens and simmer for an additional 5-10 minutes, or until the greens are wilty. Turn off the heat, create a smooth slurry with some of the simmered water and the miso paste. Add slurry to the pot, stir, and enjoy.

Adapted from www.teaandfood.com.

BRAISED BABY BOK CHOY

1 cup chicken or veg broth

3 tablespoons unsalted butter

3/4 lb baby bok choy, trimmed

1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Recipe from the Golden Earthworm Organic Farm web site, a CSA serving over 1500! families in the Long Island area. Lots more delicious recipes on their web site!

Chard Tart

This recipe which looks like a great company dish. It could probably be made with kale or collards, but you would have to cook them longer. Asian greens would work too!

Kathy Carter shares her Chard Tart Recipe from her 1970’s version New Joy of Cooking

Pastry:
2 cup all purpose flour
1/2 tsp salt
1/2c water
1/2c extra-virgin olive oil

Combine flour and salt in a medium bowl. Stir together water and oil until blended, add to the flour stirring until all flour absorbed. Knead mixture briefly. Dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.

Filling:

1 tbsp olive oil
1 red onion, finely diced
1 pound chard leaves (or mix of chard, spinach, escarole or other early greens), stems removed, leaves well washed and chopped (I will add some of stems, finely diced)
2 tbsp chopped fresh basil or 1 ½ tsp dried, finely crumbled (have also subbed pesto)¼
tsp salt
1/8 tsp ground black pepper
3 large eggs
1/3 c. heavy cream or half-and-half
1 cup grated Parmesan cheese

Cook onion in olive oil over medium low heat until well softened (15 minutes). Add chard and cook until tender (8-10 minutes). Season with basil, salt, and pepper. At this point I have often refrigerated the mixture for later use.
When ready to bake, position rack in lower third of the oven. Preheat to 375°F. Take crust from refrigerate and push up sides against rim to form edge (has usually softened and stretch out while sitting). Combine the eggs, cream, and cheese in a bowl. Add the chard mixture, then scrape mixture into the prepared tart shell.
Bake until the crust is golden and filling is firm, 40-45 minutes. Let cool to room temperature before serving.



STEAMED ASIAN GREENS WITH SESAME SOY DRESSING

Still scratching your head when it comes to preparing greens? Try this simple but tasty variation.

Recipe courtesy Tyler Florence

• 1 head Asian greens
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds, plus more for garnish

Use your favorite method for steaming the greens. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately