-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!
-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!
Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
-1/4 c. (1/2 stick) butter
-2 (2 1/2- to 3-in. diameter) beets, peeled, cut into
-1 1/2 c. chopped yellow onion
-4 lg. leaves chard, stems and leaves chopped separately
-2 1/2 c. chicken or vegetable stock
-1/2 c. white wine
-1 c. Arborio rice or medium-grain white rice
-5 oz. Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes.
Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Sauté for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute.
Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes.
Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat. Enjoy!
-1/3 c. raw sunflower seeds
-1 T. whole-grain mustard
-3 T. fresh lemon juice (1 large lemon)
-3/4 t. coarse salt
-1 T. plus 1 t. pure maple syrup
-2 T. sunflower oil, preferably cold-pressed
-1/2 lb. Brussels sprouts, very thinly sliced (3 cups)
-4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably Lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375°. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool.
Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately. Enjoy!
From Body+Soul, 12/09 and found on marthastewart.com
Serves 6 to 8
-2 c. black beluga lentils (or green French lentils), picked over
-1 T. extra virgin olive oil
-1 large onion, chopped (use CSA onions)
-1 t. fine-grain sea salt
-1 28-ounce can crushed tomatoes
-2 c. water
-3 c. of leafy greens (chard, kale, beet greens, etc.), rinsed well,
ribs removed and finely chopped
-a pinch of saffron (30-40 threads)
-1 T. boiling water
-two pinches of salt
-1/2 c. 2% Greek yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid
into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in the chopped greens, and wait another minute.
Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Enjoy!
-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed
Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.
Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.
Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.
Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.
Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.
Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!
Adapted from mariquita.com by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.
-12 oz. whole-wheat fettuccine (or other pasta)
-2 t. olive oil
-2 cloves garlic, sliced
-2 bu. rainbow chard (or green or red), stems & leaves
separated and cut crosswise into 1-in. pieces
-1-15.5-oz. can cannellini beans, drained & rinse
-1/2 c. Kalamata olives, pitted and cut into slices
-1/2 t. sea salt
-1/4 t. crushed red pepper flakes
-1/4 c. grated Parmesan cheese
Cook the pasta according to package directions.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 1 minute.
Stir in the chard stems and cook until softened, about 3 minutes. Add the chard leaves, cannellini beans, olives, 1/2 teaspoon salt, and the red pepper and cook, stirring, until the chard leaves are tender, 3 to 5 minutes.
Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan cheese.
Adapted from realsimple.com, February 2008… Read the rest
Serves: 4 (1 1/2 cups hash w/1 egg each)
-2 T. extra virgin olive oil
-2 cups sliced leeks, white and light green parts (about 2 large)
-1 lb. fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 t. Spanish smoked paprika, divided
-1/2 t. salt, divided
-1/2 t. coarsely ground black pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs-1/4 cup (1 oz.) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leeks; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Adapted from Jeanne Kelley, Cooking Light, April 2011… Read the rest