Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Wilted Greens in Hot Bacon Dressing

Wilted Greens in Hot Bacon Dressing
Recipe type: Salad

  • 4 slices bacon
  • 3 Tbsp. onion, minced
  • 1 teaspoons brown sugar
  • ¼ cup red wine vinegar
  • 2 Tbsp. grainy mustard
  • ½ lb. sauté mix (the amount in your box), washed & dried
  • 1 cup beet greens, stems removed, washed, dried, & chopped
  • 4 hard boiled eggs, sliced (optional)
  • black pepper to taste

  1. In a skillet, sauté bacon until crisp.
  2. Drain, reserving 2 tablespoons of bacon drippings in the skillet.
  3. When cool, chop bacon coarsely.
  4. Saute the onion in the bacon drippings until softened; add sugar, vinegar, pepper, & mustard; bring to boil while stirring.
  5. Add the chopped bacon, pour immediately over greens & toss to wilt.
  6. Garnish with hard boiled egg if desired.


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Swiss Chard with Dried Currants & Nuts

Swiss Chard with Dried Currants & Nuts
Recipe type: Side Dish
Serves: 3-4

  • 1 bunch swiss chard, rinsed, stems separated
  • 2 tbsp. butter or oil
  • 2 Tbsp. minced garlic scapes (tip above flower
  • discarded)
  • 3 tbsp. white wine
  • Salt and pepper to taste
  • 3 tbsp. dried currants
  • 2 tbsp. toasted pine nuts or chopped walnuts

  1. Slice chard stems into ¼-inch pieces.
  2. Coarsely chop wet leaves and set aside. In an 8-inch skillet, heat butter or oil over medium-high heat.
  3. When hot, add chard stems and sauté for a couple minutes.
  4. Add garlic scapes, stir a few times, then add wine, damp chard leaves, salt and pepper. Stir about 2 minutes until all the chard leaves are wilted.
  5. Add currants, stir and cook for another couple minutes, until liquid is evaporated.
  6. Top with nuts and serve immediately.


Wilted Greens with Lemons and Olives

Wilted Greens with Lemon and Olives
Recipe type: Side Dish
Cuisine: Moroccan
Serves: 2-3

  • 6 cups mixed greens, coarsely chopped (kohlrabi/ radish/beet greens, chard, kale, spinach, arugula, etc.)
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. Driftless sunflower oil or olive oil
  • Grated zest & juice of 1 lemon
  • ¼ c. kalamata or oil-cured black olives, pitted & coarsely chopped
  • Salt & pepper to taste

  1. Rinse greens well in a colander. Heat oil in a large pan with a lid & sauté garlic. After a minute, add still damp greens, stir a couple times, & add lid.
  2. Steam for a minute or two, then stir & add lemon zest & juice. Stir in olives, salt, & pepper & cover for another minute. Serve warm or cold.


Greens, Beans & Carmelized Onions

Greens, Beans & Carmelized Onions
Recipe type: Side Dish
Cuisine: Arabic

(altered from Claudia Roden’s ‘Arabesque”)
  • 1 large red onion, sliced
  • ⅓ c. Driftless sunflower oil or olive oil
  • 3 cloves garlic, minced
  • ½ pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
  • salt & pepper to taste
  • 14 oz. can of black eyed peas or garbanzo beans
  • juice of ¼ lemon

  1. Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so).
  2. In a large saucepan, heat garlic in 2 Tbsp. oil.
  3. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper.
  4. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. oil serve or cool & serve cold.