This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.
The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.
Yield: Serves 6
1 1/2 cups white basmati rice
2 T grapeseed or vegetable oil
2 medium or 1 large shallot, finely chopped
4 cloves garlic, finely chopped
2 lbs skinless, boneless chicken thighs (I used 9)
1 tsp ground turmeric
1/2 tsp cayenne pepper
3 tsp kosher salt, divided
1 13.5-oz can unsweetened coconut milk
6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
store-bought sliced pickled red chiles, for serving, optional
lime wedges, for serving, optional
Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Using paper towels, pat the chicken dry.
Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
Pour in 3/4 cup water and bring to a simmer.
Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Remove from heat. Remove towel and lid. Remove towel from the lid.
Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
Top with chiles, if using. Serve with lime wedges.
I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.
This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!
Yield: Serves 6 to 8
1 lb rigatoni, ziti, or fusilli
8 T extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
minced garlic, optional
coarse salt and freshly ground black pepper
1 tsp crushed red pepper flakes, plus more to taste
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
1 cup heavy cream
12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
1 bunch chives, chopped, divided (about 1 cup)
1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
Preheat oven to 425°, preferably on convection.
Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
Season with salt and black pepper.
Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
Scatter remaining chives over pasta just before serving.
More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.
The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.
Yield: 4 to 6 servings
3tablespoons unsalted butter
4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
2medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
1medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
1(16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
fresh tarragon, parsley or dill, for garnish
In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well; I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.
This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.
This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.
Yield: Serves 4 to 8
8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
4 to 6 T extra-virgin olive oil
4 T salted capers, rinsed well
4 T golden raisins
1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
3 large shallots, thinly sliced
6 garlic cloves, coarsely chopped
1/2 tsp dried thyme
coarse salt and freshly ground black pepper
8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
fresh thyme and parsley, for garnish, optional
Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
Preheat the oven to 350°, preferably on convection.
In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
Remove the lid and parchment paper and increase the oven temperature to 400°.
Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.
This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.
I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.
The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂
Yield: 6 servings
3 tablespoons olive oil, plus more for brushing
2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons fresh thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups)
2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
1 teaspoon finely grated lemon zest (I used the zest of one lemon)
Kosher salt and freshly ground black pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 to 6 ounces fresh goat cheese or feta, crumbled, divided
Place a rack in lower third of oven; preheat to 400°, preferably on convection.
Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
Spoon kale-and-squash mixture into phyllo and dot top with cheese.
Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.
The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.
I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂
Yield: Serves 4
1/2 cup extra-virgin olive oil
5 to 7 garlic cloves, thinly sliced
one 28-ounce can whole peeled Italian tomatoes, crushed by hand (I used San Marzano tomatoes)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper
one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
two 15-ounce cans chickpeas, rinsed and drained
torn or chiffonade basil and marjoram leaves, for garnish
finely grated Pecorino Romano, for serving
baguette or other crusty bread, for serving, optional
In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes.
Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.
I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me.
This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂
My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.
1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
freshly ground black pepper
1/2 large yellow onion or 1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 tablespoon (7.5 grams) harissa, plus more as needed
1/2 teaspoon ground cumin
3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
1 teaspoon fresh lemon juice
rice, couscous, quinoa, or bread, for serving, as desired
grilled chicken thighs, for serving, as desired
Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
Add the onion and sauté until softened and translucent,3 to 5 minutes.
Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
Remove from the heat and stir in the lemon juice.
Taste and season with additional salt and harissa, as needed.
Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.