My spring CSA (community supported agriculture) bags have been loaded with yummy, fresh, vibrant greens. As the weather warms, it’s nice to transition to lighter, fresher foods. So, enjoy the glowing sun, and some delicious spring greens.
■3 tbsp extra virgin olive oil
■2 thinly sliced garlic cloves
■1 chopped large tomato
■2 tbsp drained capers
■2 cups chopped blanched kale or chard (if using spinach, no need to blanch)
■¼ cups sliced fresh basil
■Coarse salt and freshly ground pepper
■Grated fresh Parmesan
Heat the olive oil in a large skillet. Add garlic, tomato, and capers; cook, stirring, 2 minutes. Add greens and basil; heat through. Season with salt and pepper. Sprinkle with Parmesan.
This can be dinner or breakfast. I like to serve it for dinner, then have leftovers for breakfast. This recipe can easily be halved for a smaller family.
■1 tbsp extra virgin olive oil
■1 lb Swiss chard, kale, or spinach, leaves chopped
■1 large sweet onion, thinly sliced
■½ cup roasted red peppers
■12 slices white bread, toasted and cubed
■2 cups smoked gouda or gruyere cheese, shredded
■2 cups Swiss cheese, shredded
■10 large eggs
■3½ cups 2% milk
■2 tsp prepared mustard
■1 tsp salt
■½ tsp coarsely ground pepper
■½ tsp cayenne pepper
Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Cook onion until tender, about 4 minutes. Add chard and red pepper; cook 2 minutes. Drain. Lightly grease a 13-inch by 9-inch baking dish. Layer with half the bread cubes, half the vegetable mixture, and half the cheeses. Repeat layers. Mix the remaining ingredients until well blended. Pour over layers; press down slightly. Bake for about 30 minutes, or until puffy, lightly browned, and set.
To make ahead, or for breakfast the next morning, cover uncooked mixture and refrigerate. Preheat oven and let mixture sit at room temperature while it heats. Bake at 325 for about one hour.
Yes, this is a classic side dish, but you can also spread it on chicken breasts or fish as a sauce. And the leftovers make an awesome grilled sandwich with some sliced tomato or roasted red peppers layered on. To take it up a notch, lightly press grated parmesan into the buttered bread before grilling.
■1 lb fresh spinach (you can also use kale or chard, just cook a little longer to wilt)
■1 tsp extra virgin olive oil
■¼ cup minced onion
■1 tbsp butter
⅓ cup heavy cream
■2 ounces cream cheese
■¼ tsp garlic powder
1/8 tsp seasoning salt
■Black pepper to taste
Wash and dry spinach. Remove any tough stems and roughly chop. Heat olive oil over medium heat. Add spinach and heat until wilted and cooked through, about 3 minutes. Remove from pan and place in strainer to drain. Add onion and butter to pan and cook on medium low until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened. Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine and heat through.
Trust me on this one. The cake does not taste like spinach, but it gives it a lovely green color. And everyone will be surprised when you tell them what the secret ingredient is.
Cake
■3 large eggs
■1 tsp vanilla extract
■1½ cups granulated sugar
■2 cups fresh spinach
■¾ cup vegetable oil (can sub light olive oil, unsweetened applesauce, or melted coconut oil)
■2 tbsp fresh lemon juice
■2 cups all-purpose flour
■3 tsp baking powder
■½ tsp salt
Frosting
■8 ounce package cream cheese
■2 cups powdered sugar
■1½ tsp vanilla or lemon extract
■1½ tbsp half & half or milk
■Lemon zest for garnish
Preheat oven to 350 degrees. Add eggs, vanilla, sugar, lemon juice, and spinach to a blender, or use an immersion blender. Puree until smooth. Slowly pour the oil into the spinach mixture while blending to emulsify. From this point you can make the batter in the blender, or switch to a mixing bowl. Sift together the flour, baking powder and salt. Add this to the spinach mixture ¼ cup at a time, mixing after each addition. Grease and line your pan (13 by 9 or two 9 inch rounds) with parchment paper, then lightly grease the parchment. Pour batter into prepared pan. Bake for 30 minutes. Cool completely. For frosting, combine all ingredients until smooth, add more milk if needed to thin. Sprinkle with lemon zest.