Sunday, June 23, 2013

Great Greens

I've been trying to make a point of cooking greens more frequently.  They're good for you, and taste great too!   I planted both chard and kale in my garden this year, and the chard is just about ready to harvest.  Here are a few recipes I've really enjoyed.

adapted from
Serves 2

1-1/2 T. olive oil
1 c. chopped onion
1 lb. fresh chard
8 oz. mushrooms, sliced 1/4" thick
salt and freshly ground pepper
4 eggs

Cut out the center ribs of the chard leaves.  Chop the ribs into 1/2-inch pieces.  Cut the remaining chard leaves crosswise into 1-inch ribbons and set aside.

Heat the olive oil in a non-stick pan (with cover) on medium-high heat.  Add the chard ribs, chopped onion, and sliced mushrooms.  Sauté for about 5 minutes, until the onions are translucent and the mushrooms are a little browned on the edges and have started to give up their moisture.

Add the sliced chard leaves to the pan.  Turn the leaves over in the pan so that they get coated with some of the oil and mixed in with the onions and mushrooms.  Cook until the leaves are wilted a bit.  Sprinkle with salt and pepper. 

Spread the mixture evenly over the bottom of the pan.  Crack the eggs onto the mixture, spacing them around the pan.  Lower the heat to low and cover the pan.  Cook for about 4 minutes, until the whites are cooked.  Serve immediately, two eggs per person.  Cut into the egg yolks so that the runny yolks run over the chard and mushrooms, making something of a sauce.  With a salad, this is a meal in itself.

adapted from
Serves 2

1 lb. mustard greens, center ribs discarded and leaves coarsely chopped (4 cups packed)
2 cloves garlic, finely chopped
1 T. olive oil
2/3 c. water

Blanch mustard greens for 1 minute in a large pot with boiling salted water to cover.  Drain greens in a colander and wipe pot dry.

Heat the olive oil over medium heat, add garlic and cook about 30 seconds, until pale golden.  Add greens and water, and simmer, partially covered, stirring occasionally, until tender, about 6 minutes.  Season with salt and pepper.

(neglected to note source of this recipe)
Serves 2

1 t. olive oil
2 green onions, chopped
2 cloves garlic, minced
1 bunch of greens (chard, spinach, or kale)
1-1/2 T. Balsamic vinegar
1 T. grated lemon zest (or lime)
1 t. sesame seeds, toasted

Heat olive oil in a large stockpot over medium heat.  Add green onions and garlic, and cook until softened slightly.

Add the greens, packing them in.  Cover the pan tightly and cook, stirring once or twice, until the greens are wilted and tender, but still bright green--about 3-5 minutes.

Remove from the heat.  Add the vinegar and lemon zest and stir until combined.  Transfer to serving platter and sprinkle with toasted sesame seeds.  Serve hot or cold.

adapted from
Serves 2-3
  • 1 oz. pitted green olives (about 10 medium), roughly chopped or sliced [if the olives have pimentos, those can be used too]
  • 1/2 t. minced fresh rosemary
  • 1 green onion or shallot, chopped
  • 1/2 t. capers
  • olive oil
  • 1 large bunch of Swiss chard, rinsed and patted dry
  • freshly ground pepper to taste

Mix together the olives, rosemary, green onion, and capers with 1 T. of olive oil, and let sit while preparing the chard.

Cut out the stems of the chard,and then slice the stems into half-inch pieces and set aside.  Cut the leaves into 1" thick ribbons.  Leaves and stems will be cooked separately.

Heat a large non-stick pan on medium high heat.  Coat the bottom of the pan with 2 t. olive oil.  When the oil is hot, add the chard stems.   Cook for a couple of minutes, stirring often, until they begin to soften.  Then stir in the olive mixture.  Cook for a minute more, and then add the chopped chard leaves, tossing them in with the rest of the mixture.

Cover the pan and reduce heat to low.  Let cook a few minutes, lifting the cover a few times to turn the leaves over in the pan.  Cook until the chard has all wilted.  Sprinkle with black pepper to taste.

And just to put related recipes in one place, here are links to two previous posts on soups that star kale:

1 comment:

  1. I'm going to limit my consumption of kale or chard to adding them to soups. Since I'm making a vegetable just for me for dinner (Don has cucumber salad or tomatoes with Mozzarella as his own vegetable), these are more involved than I would choose to be. But they do sound delicious!