Do I need a more appetizing name for this dish? It’s my latest favorite quickie: Heat up a little olive oil or butter in a sautée pan. Add garlic or onions. Add rinsed (but not spun) and torn greens – collards, spinach, arugula, kale, or whatever else you’ve got. After greens are wilted, sprinkle bulghur over them and salt. Cover and reduce heat to low for 10 minutes or so – long enough to steam the bulghur. Season as desired. I like soy sauce on mine, and chiles are nice, too. I thought my husband was crazy when he whipped out the salad dressing for his bulghur bowl the other night, but he insists it was an inspired choice.
What are your go-to tricks for eating – FAST – out of the Local Box?
Here’s the lookout for Local Boxes next week:
- green shallots
- green cauliflower
- Swiss chard
Remember, you can still order this week’s Local Box through Saturday and later, depending on your zip code. Click here to check it out!
Tagged avocado, cilantro, green cauliflower, green shallot, kale, kohlrabi, lettuce, orange, radish, spinach, Swiss chard, turnip
So many greens… it’s like Christmastime again! With kale, collards, mustard, lettuce, and cabbage in this week’s Local Box, we won’t be suffering for vitamins and fiber this week. On the contrary, this will make for a week of wonderful eating. I think I’ll make a favorite soba salad with the mustard greens for company this weekend – if this great weather holds, we’ll cook-out, and this salad is a great accompaniment to grilled goods. [Note that I’ll double the mustard – at least – and very possibly omit some of the other veggies. The sesame oil and the scallions – which I have from last week’s Box – are the essentials here.] And I thought I might have been off the hook in my pursuit of sauerkraut, but that cabbage tells me otherwise. I’m going to try a friend’s grandmother’s recipe next. Stay tuned!
What have you got planned for this week’s gratuitous greens?
We made this tasty broccoli salad Saturday to go with the leftover risotto we mixed with egg, then pan-fried to crispy wonderfulness. (Risotto’s one of those foods I actually like better the second time around!) It was the perfect antidote to a few too many cupcakes eaten last week. How have you eaten your Local Box broccoli?
Posted in 2. RECIPES
For a Friday-worthy feast after a crazy week, last night we raided the fridge and came out with some Local Box vegges ripe for cooking. We selected beets to make this risotto and kohlrabi to make a Greek dish we found in the fabulous (but unfortunately out-of-print) cookbook, Greene on Greens, by Bert Greene. Here’s our spin on the recipe:
Kohlrabi in Avgolemono Sauce
4 medium kohlrabi (about 2 lbs), with leaves
2 cups vegetable broth
1 T butter
1 T flour
juice of 2 lemons
salt and pepper
- Trim and peel the kohlrabi bulbs, reserving about 1 cup of leaves. Cut each bulb into 1/4″-thick slices. Place slices in a saucepan, add broth, and heat to boiling. Then cover and simmer over low heat for 20 minutes. Drain, reserving 1 cup cooking liquid.
- Trim any tough stems from leaves. Cook leaves in boiling salted water until very tender, about 10 minutes. Drain and press out water. Chop leaves.
- Melt butter, then stir in flour and cook, stirring constantly, 2 minutes. Whisk in reserved cooking liquid and cook 2 more minutes.
- Beat eggs in a small bowl, then slowly beat a ladle of sauce into them. Beat this mixture back into the sauce. Add lemon juice. Cook, stirring constantly, over low heat until thickened, about 10 minutes. Do not allow to boil. Add the leaves, season, and spoon sauce over kohlrabi slices.
We ate leftover kohlrabi cold for lunch today, and we’re looking forward to risotto cakes for dinner.