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Recipes:
Green
Sauce (from: shareholder Becky Pins who says it's for spinach
but we think it can be used with any cooking green)
1 tsp
olive oil
2 cups greens
2 cloves garlic, minced
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella
Saute garlic and mushrooms in oil until soft. Add greens and cook
until just wilted. Add ricotta cheese and heat over low flame until
hot. Remove from heat. Stir in mozzarella cheese and serve over
pasta.
Spicy Greens
1 large onion, diced
1 tbsp olive oil
1 bunch greens
2 tsp vinegar
1/4 tbsp crushed red pepper flakes
Saute
the onion in the oil in a large skillet or saucepan on low heat
for about 10 minutes, until transluscent. While the onion sautees,
thoroughly rinse the greens. Remove and discard any large stem ends
and coarsely chop the leaves. Add the moist greens to the onions
and cook, covered for about 5 minutes, stirring occasionally, until
the leaves are wilted but still bright green. Stir in the vinegar
and red pepper flakes. Add salt and pepper to taste and serve immediately
or at room temperature.
Brookfield Farm Greens and Pasta
This dish answers the question, "What do we do with all of
these greens?"
1 lb. cooking greens (spinach, chinese cabbage, bok choy, mustard,
kale, chard, collards, etc)
1 onion, chopped
2 cloves garlic, minced
3 tbsp olive
1 tomato, chopped
1 lb. chicken breast or tofu, diced
salt, pepper
oregano and thyme (chopped)
Sautee onion and garlic in oil until transluscent. Add chicken or
tofu and sautee 10 minutes. Add tomatoes and herbs and sautee for
10 minutes covered. Add greens and cover. Cook for 10 minutes (until
greens are completely wilted. Serve over pasta.
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Storage
Tips:
- All
of Brookfield's cutting greens (arugula, mizuna, tatsoi, swiss
chard, etc.) are very perishable and need to be handled carefully
in order to store well in your fridge.
- If
you don't plan to use them right away, rinse them and dry them
in a salad spinner. Then place them in a dry plastic bag and
they should last for up to five days.
- Freezing
greens: Clean greens in cold water and remove all weeds, debris,
and bad leaves. Put into pot of boiling water for 90 seconds.
Remove from water and immediately place in cold clean water
for 90 seconds. When greens feel cooler remove from water. Shake
out excess water (you can't get it all out). Stuff into plastic
bag, twist, suck out excess air, twist-tie, and place in the
freezer.
- When
you want to use frozen greens in the middle of winter, thaw
in the morning to use at night. Slow thawing helps greens from
getting too mushy. One pint sized bag of frozen greens will
be enough for a meal for 1 - 3 people.
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