Cooking With Swiss Chard and Cabbage; Salad Dressing; Sauteed Greens

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This week, CSA member Jeff Schiller found two great greens recipes to share: Pasta with Swiss Chard and Whole Wheat Penne with Cabbage and Cumin, both at Chubby Bunny. Poke around the site, and you will find even more recipes to tickle your taste buds.

Also, Jeff highly recommends this dressing recipe, a staple for every kitchen with a fridge full of greens:

1 tbsp olive oil
1 clove garlic (crushed into the oil with fork, and he means CRUSHED well)
1 tbsp vinegar (apple cider, balsamic, raspberry)
1 tbsp mustard (brown, deli)
dash of soy sauce (Jeff prefers Nama Shoyu brand)
Optional: herbs such as cilantro, dill, basil, sage
Variations: use lemon juice instead of vinegar; substitute anchovies (mashed into the oil after the garlic) for soy sauce and add parmesan cheese for Ceasar dressing; skip mustard for less "tang"

Finally, here is Jeff's suggestion for cooking all greens, including radish and kohlrabi:

Saute in olive oil with garlic and/or onions over a low heat.
Cook finely chopped stems first, adding coarsely chopped leaves only after stems are soft, and only cook greens until they wilt.
Serve with a grain such as quinoa; toasted pine or walnuts; mushrooms marinated in sesame oil; lemon juice and soy sauce.

June 16, 2008