Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 

Ingredients
  • 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

Instructions
  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.

 

Bok Choy & Chard Stirfry

Bok Choy & Chard Stirfry
Author: 
Recipe type: Stirfry
Cuisine: Asian
Serves: 4
 

Ingredients
  • 3 scallions, whites chopped & greens separated & sliced
  • 1 green garlic, whole thing minced
  • 1” piece fresh ginger, minced
  • 1 bok choy, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 bu. chard, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine/vinegar or white wine
  • 2 tsp. sugar
  • ½ tsp. Chinese 5 spice powder (optional)
  • 1 tsp. toasted sesame oil (optional)
  • ¼ c. cashews
  • 2 Tbsp. cilantro, chopped

Instructions
  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions, green garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & chard stems & stir until starting to brown (2-3minutes).
  4. Add tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choy & chard greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro.

 

Swiss Chard with Dried Currants & Nuts

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

Ingredients
  • 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

Instructions
  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.

 

Greens, Beans & Carmelized Onions

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

(altered from Claudia Roden’s ‘Arabesque”)
Ingredients
  • 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

Instructions
  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.

 

Middle Eastern Chard with Yogurt

Middle Eastern Chard with Yogurt
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 1 bunch chard
  • 1 medium onion (or fresh shallots), thinly sliced
  • 1 cloves garlic, minced
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 2 Tbsp. chicken or vegetable broth or water
  • 1 c. plain yogurt (thick Greek-style strained yogurt works best)
  • salt & pepper to taste

Instructions
  1. Wash chard. Remove stems & chop separately.
  2. Coarsely chop leaves. In medium sauce pan, sauté onions in oil over medium heat. When softened, add garlic & chard stems & sauté for a couple of minutes.
  3. Add chard leaves, stir to coat, add broth or water & cover with a lid to steam for a minute or two.
  4. Remove from heat & in a serving bowl combine chard mixture with the yogurt, salt, & pepper.
  5. Serve warm or cold.