Tag: Spinach

Sauteed Greens with a Kick

Sauteed Greens with a Kick

An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!

1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste

Optional
Lamb sausage or crispy bacon in pieces

Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.

For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.

Great for brunch or a dinner side!

Red Lentil Soup

Red Lentil Soup

2 cups red lentils, picked over & rinsed well (about 1 pound)

1 Tbsp tumeric

4 Tbsp unsalted butter

Sea salt

2 tsp ground cumin

1 small onion (or more), chopped

1 1/2 tsp yellow mustard seeds

1 cup cilantro, chopped

2-3 limes (or lemons)

Optional tasty toppings!
Large bunch of greens (spinach, mustard, beet greens, collards, etc), chopped
Brown Rice
Greek Yogurt

Wash lentils well in clear water. Drain. Put lentils in large pot with 7 cups water, tumeric, 1 tsp butter, and 2 tsp salt.
Bring to a boil, lower heat, and simmer 20 minutes. Add 1 tsp cumin, the juice of one lime and half of the chopped onion. Continue cooking until the lentils are tender, about an hour or less, depending on how you like them.

Add water if the mixture is getting too thick.

In a small skilled, melt 2 tbsp butter and cook 1/2 small onion, 1 tsp cumin, and the mustard seeds until they are just brown and the seeds pop. Stir in the cilantro, heat for a few seconds.

Add cilantro mixture to the soup, then add lime juice to taste. Adjust any seasonings to taste.

To serve:
Serve the soup plain or topped with rice, cooked greens, and yogurt.

Recipe from gardener Janet Wells Greene, of the 6th Street Community Garden in Newark, Ohio. 

Adrienne’s Salad Dressing

Adrienne’s Salad Dressing 
1/3 c. olive oil
2/3 c. rice wine vinegar
3 cloves garlic, minced
2 Tbsp stone ground mustard
2 Tbsp chopped fresh herbs (sage, thyme, marjoram, cilantro, etc)

Add all ingredients to a jar, shake up, and serve over fresh greens of all kinds. Delicious over arugula, spinach, baby lettuce heads, and our salad mix!

Spinach and Herb Frittata

Spinach and Herb Frittata

5-6 eggs
1/4 c milk
1 tsp salt
1/2 coarsely ground black pepper
2-3 c. chopped fresh spinach
1-3 Tb chopped fresh herbs
(sage and thyme)
1/3 c. grated cheese
Butter or olive oil

Prepare a 12inch cast iron skillet by heating over medium heat on the stovetop.
Chop fresh spinach coarsely and grate your favorite melting cheese (cheddar, gouda, or feta are some we especially like!)

Whisk eggs, milk, salt, and black pepper together in a mixing bowl until well combined and frothy.
Add your freshly chopped herbs to taste.

When skillet is evenly heated, add in butter or olive oil generously.
Add your chopped spinach, stir briefly to coat with oil. Add your grated cheese to the egg mixture, saving out a handful, and pour mixture over the spinach in the skillet. Sprinkled extra cheese on the top.
Cover the skillet and let cook for 10 or so minutes, until the eggs are set.

Remove from heat and serve!
This is a delicious breakfast or lunch meal with a mini head lettuce, sliced in half, drizzled with Adrienne’s salad dressing, and a few sliced d’avignon radishes.

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