Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

One Year Ago:

Two Years Ago:

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Four Years Ago:

Fried Eggs with Greens & Mushrooms

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

  • 4 tablespoons unsalted butter
  • 1 tablespoon small sage leaves
  • 1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

  • 2 tablespoons extra-virgin olive oil
  • 10 ounces white button or cremini mushrooms, sliced
  • coarse salt and freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • finely grated Parmesan cheese, for garnish
  • sourdough baguette, for serving, if desired
  1. Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
  2. Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
  3. Reduce heat to medium. Stir in garlic, then greens and water.
  4. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
  5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
  6. Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Pork Tenderloin with Greens & Polenta

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After preparing a meal with pork tenderloin such as this one, I ask myself why I don’t always utilize the oven probe thermometer; it makes cooking to perfection completely FOOLPROOF!! This dish had wonderful components… the soft and cheesy polenta, the flavorful and bountiful greens, and the perfectly cooked meat. 🙂 Amazing! This recipe was loosely adapted from Everyday Food.

Yield: Serves 6 to 8

For the Polenta:

  • 2 cups skim milk
  • 2 1/2 cups chicken stock
  • 3/4 cup polenta
  • 3/4 cup grated Parmesan cheese
  • coarse salt and freshly ground black pepper

To Finish the Dish:

  • 2 pork tenderloins (approximately 1 pound each)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
  • 3/4 cup chicken stock
  • 1 medium yellow onion, halved and thinly sliced crosswise
  • 1 medium red onion, halved and thinly sliced crosswise
  • 4 cloves of garlic, thinly sliced
  • 1 large bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces, leaves sliced into 1-2 inch ribbons
  • 6-8 cups collard greens, large ribs removed, thinly sliced into 1/4-inch ribbons
  • 3 teaspoons sherry vinegar
  • coarse salt and freshly ground black pepper
  1. Preheat oven to 450 degrees.
  2. In a 4-quart enameled cast iron pot, bring milk and stock to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 15 to 20 minutes. Add Parmesan; stir.
  3. Meanwhile, season pork with salt and pepper. Heat a 12-inch ovenproof sauté pan over medium-high heat; add 1-2 teaspoons of oil. Sear pork until browned on all sides, about 4 to 5 minutes on each side. Remove from heat. Transfer pan to oven.
  4. Roast pork until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 10 to 15 minutes (on convection roast). (Use an oven probe thermometer if available!) Transfer to a plate and loosely cover with foil. Let pork rest for 10 minutes before slicing.
  5. While the pork is resting, return skillet to heat and add 1-2 teaspoons oil along with the onions and chard stems. Cook, scraping up browned bits, until vegetables begin to soften, 3 to 5 minutes (add additional stock and/or reduce heat to prevent burning, as needed). Add garlic along with the chard and collard leaves and cook until the greens are wilted, about 2 minutes. Add sherry vinegar, stock, and accumulated juices from the pork; cook until liquid has almost evaporated, about 4 minutes.
  6. Season the greens with salt and pepper and serve over polenta topped with the sliced pork.

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One Year Ago:

Sautéed Greens with Bacon and Mustard Seeds

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I had to post this quick recipe so that I don’t forget to make it again! I usually sauté greens in olive oil with red pepper flakes and garlic, maybe onions. The mustard seeds and wine vinegar really make this side dish a little more interesting. 🙂 (Not to mention the shallots and bacon…) My CSA share this week had at least 20 cups of spinach, kale and turnip greens that I used in this dish, but any combination of greens would work well. This recipe was adapted from Food and Wine, contributed by Grace Parisi. I used red pepper flakes instead of a chile and red wine vinegar rather than white.

  • Yield: Serves 4 as a side dish
  • 2 ounces thick-cut bacon, finely diced (about 2 slices)
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 hot red chile, seeded and finely chopped or 1 tsp red pepper flakes
  • 1 tablespoon yellow mustard seeds
  • 1 1/4 pounds mixed greens, such as dandelion, turnip, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons (I used about 20 cups)
  • coarse salt
  • freshly ground black pepper
  • 1 tablespoon red or white wine vinegar
  1. In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens (give slower cooking greens like kale and collards a head start), season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight.

One Year Ago: Chicken and Dumplings

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Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile

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I have previously mentioned my affection for Rick Bayless stemming from when we enjoyed his restaurants while living in Chicago. Now I have several of his cookbooks. This dish was adapted from his book Mexican Everyday: Easy, Full-Flavored, Tradition-Packed. I would eat these tacos EVERYDAY. Healthy and delicious! We ate them with Frontera Chipotle Salsa (easy and really good) but they would be also be great with the Smoky Tomatillo Salsa I made for enchiladas the other night. We ate them in hard shells- to please my kids (who have become HUGE taco fans!), and had salsa and sour cream to pass at the table. Rice and refried beans were served on the side. In the past I have added cooked, shredded chicken to the greens in the final few minutes of cooking.

  • a 12-ounce bunch Swiss Chard (or collard, mustard, or beet greens), thick lower stems cut off OR 10 ounces cleaned spinach (about 10 cups)
  • 1 1/2 T vegetable oil, olive oil, fresh pork lard or bacon drippings
  • 1 large red onion, sliced 1/4 inch thick
  • 1/2 large sweet onion, sliced 1/4 inch thick
  • 3-6 garlic cloves, peeled and finely chopped
  • 1 tsp red pepper flakes
  • 1/2 cup chicken broth or water
  • salt
  • 1 or 2 cooked chicken thighs, shredded, optional
  • 12 warm corn tortillas, warmed (soft or hard)
  • 1 cup (4 ounces) queso fresco, crumbled or chopped into chunks (feta or goat cheese could be substituted), for serving
  • about 3/4 cup Smoky Chipotle Salsa (Frontera), or Smoky Tomatillo Salsa, or hot sauce, for serving
  • sour cream, for serving
  1. Cut the chard crosswise into 1/2-inch slices (small spinach leaves can be left whole). In a very large (12-inch) skillet, heat the oil (or tis stand-in) over medium high. Add the onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add the garlic and red pepper flakes and stir for a few seconds, until aromatic, then add the broth or water, 1/2 teaspoon salt and the greens. Reduce the heat to medium-low, cover the pan, and cook until the greens are almost tender, anywhere from 2 minutes for tender spinach to 7 or 8 minutes for thick collard greens; Swiss chard needs about 5 minutes.
  2. Uncover the pan, raise the heat to medium-high and cook, stirring continually, until the mixture is nearly dry. Taste and season with additional salt if you think necessary. Add the shredded, cooked chicken, if using.
  3. Serve with the warm tortillas, cheese, salsa or hot sauce, and sour cream for making tacos.

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Collard Greens with Dumplings

Collard Greens with Dumplings

The bacon, chipotle, and collards all work well together in this dish, but the dumplings fell flat.  The idea of the recipe is that they will absorb the flavor of the dish, but they didn’t absorb enough!  I did make them using 1/2 whole wheat flour– but I think at the very least more salt is required.  This recipe is from CHOW.com.  It would also work well as a hearty side dish.

Total Time: About 1 hr 30 mins
Makes: 4 servings

For the collard greens:

  • 8 ounces bacon, medium dice
  • 1 medium yellow onion, medium dice
  • 3 medium garlic cloves, coarsely chopped
  • 3 chipotle chiles
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 2 cups water
  • 2 pounds collard greens, tough stems removed, washed, and cut into bite-sized pieces

For the dumplings:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup well-shaken buttermilk
  • 2 tablespoons unsalted butter, melted and cooled slightly

 

For the collard greens:

  1. Place the bacon in a 10-inch Dutch oven or a large, heavy-bottomed pot over medium heat. Cook, stirring occasionally, until brown and crisp, about 15 to 20 minutes. Remove with a slotted spoon to a paper-towel-lined plate and discard all but 3 tablespoons of the bacon fat in the pot.
  2. Add the onion, garlic, chiles, and measured salt and pepper and cook, stirring occasionally, until the onion is tender and beginning to brown, about 8 to 10 minutes.
  3. Add the water, increase the heat to high, and bring to a boil. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot. Cover with a tightfitting lid, reduce the heat to low, and simmer, stirring occasionally, until the greens are very tender and almost falling apart, about 30 minutes. Taste and season with additional salt and pepper as needed.

For the dumplings:

  1. When the greens are ready, place the flour, baking soda, sugar, and salt in a medium bowl and whisk to combine. Add the buttermilk and melted butter and stir until the flour mixture is moistened and a soft dough forms.
  2. Drop the dough in heaping tablespoons about 1/2 inch apart into the simmering greens. Cover and simmer until the dumplings are cooked through and the tops are no longer sticky, about 12 to 15 minutes. Remove the chipotle pods from the pot if desired. Sprinkle the greens with the reserved bacon and serve immediately.

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