bag of young tender salad mix with edible flowers
young collard greens
bag of chard and spinach
Smothered beans with leeks and collard greens
- YIELD: 8 servings (serving size: about 3/4 cup)
- COURSE: Side Dishes/Vegetables
- 1 cup dried Great Northern beans
- 1/4 cup dried pinto beans
- 1 quart water
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks (about 2 large)
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 1 1/2 teaspoons sea salt, divided
- 3 garlic cloves, thinly sliced
- 1 bunch collard greens, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
- Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Add 1 quart water and return beans to pan. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool. Drain beans in a colander over a bowl, reserving cooking liquid; set beans aside. Add enough water to cooking liquid to equal 3 cups; set aside.
- Heat the oil in a Dutch oven over medium-high heat. Add leeks, oregano, 1 teaspoon salt, and garlic; sauté 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Transfer leek mixture to a large bowl; add greens. Toss well to combine.
- Place half of greens mixture in bottom of Dutch oven; top with beans. Spread remaining greens mixture over beans. Sprinkle with 1/2 teaspoon salt and pepper. Pour reserved liquid over greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once. Uncover and stir in tomatoes; simmer 10 minutes.
Risotto with Sugar Snap Peas and Spring Leeks
- 4 cups fat-free, less-sodium chicken broth
- 1 1/2 cups sugar snap peas, trimmed
- 1 tablespoon olive oil
- 1 1/2 cups (1/2-inch thick) sliced leek
- 1/2 cup chopped carrot
- 1 cup Arborio rice
- 1/4 cup dry vermouth
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1 teaspoon butter
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
Mixed Greens with Strawberry Vinaigrette and Edible Flowers
Edible flowers such as pansies, nasturtiums and geraniums are not just beautiful on the plate. Their flavors are unique and complement the berry vinaigrette in this easy summer salad, too.
6 tablespoons extra virgin olive oil
1/4 cup roughly chopped strawberries
2 tablespoons raspberry vinegar
1 tablespoon yogurt
Pepper to taste
12 cups mesclun mix
1/2 cup toasted pecans
Edible flowers (such as pansies, nasturtiums and geraniums) to taste
1/2 cup feta cheese crumbles
Put oil, strawberries, vinegar, yogurt, and pepper into a food processor and purée to make a dressing.
Toss together mesclun mix, pecans, flowers and feta with the dressing and serve,