KYPlogo
 Lettuces and Greens

[ Home ] [ Find Us ] [ Our Farm ] [ Pickup Day] [ Newsletter ] [ Membership ]

Stir Fried Collard Greens
This recipe uses 3 of our ingredients this week. Several similar recipes were tried and this is from recipezaar.com.  Kale can be used either with or instead of the collards.
Basic Recipe:
1 spring garlic chopped, or 2 cloves traditional garlic
1 spring onion chopped
2 Tablespoons olive oil
1 bunch collards, rinsed, trim off stems, tear into 
     pieces (approx 2” x 2” works well)
Directions:
1. heat olive oil in large pan over medium heat
2. add onion and garlic, sauté until fragrant
3. Add collards. Stir fry for 7-10 minutes

Spinach Lasagna
From www.animalvegetablemiracle.com, by native Kentuckian Barbara Kingsolver and her family.  The book is enjoyable reading.

  • 1 package wholegrain lasagna noodles, prepared as directed on the package
  • 4 cups chopped spinach (can also mix in kale)
  • 16 oz. Tomato sauce
  • 2 cups fresh ricotta
  • 2 cups mozzarella

Spread thin layer of tomato sauce on bottom of large casserole.  Cover surface with a layer of noodles, half of the ricotta, half of the spinach, 1/3 of the remaining sauce and 1/3 of the mozzarella.  Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 the sauce and 1/3 the mozzarella. Spread the final layer of noodles, the remainder of the sauce and mozzarella and bake uncovered at 350 F for 40 minutes.

Potato Arugula Salad
A tasty recipe that doesn’t use mayonnaise, courtesy of Jenny on www.allrecipes.comINGREDIENTS

  • 1 1/2 pounds red potatoes, cubed
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bunch arugula - rinsed, dried and torn
DIRECTIONS
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to  a large bowl.  Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  • Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
 

Sauteed Swiss Chard

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 spring garlic (chopped)
1 spring onion (chopped)
1 bunch Swiss chard (chopped)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, garlic and onion and saute until the onion is tender, about 5 minutes.
3. Add the Swiss chard and saute until just wilted.
4. Season with salt and pepper.

Confetti Kale
A gorgeous dish full of color and nutrients from “Simply in Season” by Mary-Beth Lind and Cathleen Hockman-Wert.  Serves four.  In a large frypan sauté the following ingredients together over medium heat, stirring them constantly for five to ten minutes:

  • 2 tablespoons canola oil or olive oil
  • 6 cups chopped kale
  • 1 minced Spring garlic
  • ¾ cup corn
  • ½ cup chopped red sweet pepper
  • ¼ cup water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Greens in Peanut Sauce
This recipe is from Maynard Kurtz in “Simply in Season”.  Saute one Spring garlic and one Spring onion in 1 tablespoon canola oil in a large soup pot.  Add one diced medium tomato. And simmer them for two to four minutes.  Add ½ tespoon ground coriander(cilantro), ½ teaspoon ground cumin, ¼ teaspoon salt(optional), and 1/8 teaspoon ground cloves.  Cook this for two more minutes.  Add one pound of kale or collards.  Steam them for about five minutes until greens are soft, but still bright green.  Stir this to coat the greens with the spices.  Combine 3 tablespoons of chunky peanut butter and two teaspoons of hot water and add them to the greens at the end of the cooking time.

4744 Bryan Station, Lexington, KY