CSA'ers: kale, collards, swiss chard. what to make?!

junebride060306

I need recipe ideas for red kale, collards and swiss chard. I have run out of ideas, and have eaten more than my share of greens this year. maybe this is the last of them I hope (from my CSA)????!!! HELP! TIA!!!

sillygoosegirl

Unfortunately we don't have any of that stuff in the garden this year, but what little chard I've gotten my hands on I mostly used in quiche.  

CDMay2006

Steam kale, sprinkle with grated hard cheese (parmesan, asiago, etc.). Serve with pasta with tomato sauce.

Garlicky kale and white beans: saute garlic, add water, beans, kale (chopped) and cover to steam.  Either add more water/stock/broth and make a soup of it, or allow to steam allow water to evaporate and serve on crusty bread.

Ayla10

One of my fav things to do with excess kale is to blend it in to my morning smoothie. DH thinks it's gross, but I seriously can't taste anything other than the fruit in the smoothie, and it's a great way to get more greens in.

heliocentric

Epicurious.com has a lot of recipes. We've made a swiss chard pie, vegetable casserole with tofu crust, stuffed collard rolls, pizza with chard & goat cheese, and a whole host of other recipes from that site that have all been tasty.

We rarely eat meat so we primarily look for good veggie main dishes. If you only want sides you'll find an even greater selection of good ideas there.

LibrariAri

Whenever I start getting too many greens, I just saute them down, mince 'em up, and mix with some seasoned brown rice. Makes a quick and easy side/lunch.

KatiesCats

I've been using greens in omelets and in place of lettuce in sandwiches/wraps.

suzymarie

You can freeze it for later use.

I like to make this spinach-cheese bake.  Except I use whatever greens I have around, not necessarily spinach.   The recipe is from Cooking Light and I don't always use the light versions- it turns out fine whether you dump a little more or a little less greens in.  And I have used all sorts of different cheeses too.  If you don't want to eat it now, make up the casserole and freeze it, and bake it later when you need a quick brunch dish.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001611735 

Alisha_A

I put greens in just about everything -- soups, stirfry, lentils, eggs of any kind (scrambled, frittata, omelette, egg quesadilla). Chopped up greens make a nice salad, or on toasted crusty bread with goat cheese and topped with tomatoes, chopped up in wild rice, layered in lasagna...

Can you tell we have an abundance of greens (esp kale)? And I just planted more for winter!

SuperGreen

This Saag paneer recipe is delicious. I make it with kale and beet greens rather than mustard greens and spinach.  Any combination of sweet (kale, chard, spinach) and bitter (mustard or beet greens, arugula) will work.  I mix it with paneer (a firm indian cheese), or have it as a side dish with Tandoori Chicken

http://allrecipes.com//Recipe/indian-saag/Detail.aspx

http://allrecipes.com//Recipe/indian-tandoori-chicken/Detail.aspx leave out the food coloring, the marinade is red without it.  If it's too cold to grill, broil them for 12 minutes on HI broil, turning once.

Side dish: For all three, you cook some bacon, remove and crumble.  Add chopped onions and garlic to the bacon grease, cook until soft.  Add chopped greens, cover and cook until thouroughly wilted (10-15 mins).  YUMMY.

Entree: Throw them into a veggie frittata with crumbled leftover sausage.  Or kale and white bean soup.  Serve with side salad.

 

I blanched and froze 6 pounds of kale and 6 pounds of chard for our winter supply on Saturday.  Chop greens into large chunks, omitting the stems if you like.  Add to water that's a rolling boil, cover for 1 minute.  Drain, and immerse greens in ice cold water to stop the cooking process.  Remove all excess water (I wring it out with my hands then use a salad spinner), bag up in 1 meal portions, and freeze.  We use a FoodSaver for freezing.  To cook from frozen, run warm water over it until it breaks apart from it's frozen lump and use like normal.

ETA:  Those are all cool-season crops, so you'll probably continue to get them for 2-3 weeks past your first frost.

WendyGR

I have tons of recipes on my blog, but my latest favorite is Southwest Beans & Greens - saute' a chopped onion, minced garlic, a pepper, a bunch of whatever greens you have, then add a can of black beans, a dash of cumin and a splash of vinegar.

meedy8

make kale chips:

kale + olive oil + a little salt.

spread on cookie sheet & bake at 350 until crispy.

mmmm

t_elefteria

http://www.chewslocal.weebly.com

agreenaffair

meedy8:

make kale chips:

kale + olive oil + a little salt.

spread on cookie sheet & bake at 350 until crispy.

mmmm

this is how we make kale once a week Except that we put olive oil/salt and nutritional yeast on after we have pulled it out of the oven