Asian Beet Greens

Farm Fresh Feasts

As promised in my Hoisin-Sesame Swai and Hoisin-Roasted Radishes post (because two recipes in one post is . . . well never enough, but let's say sufficient) here it is:

Asian Beet Greens
2-3 teaspoons cooking oil of your choice
½ cup chopped onion
¾ cup chopped stems of beet greens
2-3 cups chopped beet green leaves
½ to ½ teaspoon soy sauce, plus more to taste
½ teaspoon seasoned rice vinegar, plus more to taste

Preheat a large skillet over medium high heat. Add a turn of cooking oil, then once it is shimmery add the onion and beet green stems. sauté them 5-8 minutes until softened, then toss in the leaves. Stir to coat with fat, and continue cooking until the leaves are wilted, another 3 minutes or so. Remove from heat, and sprinkle with soy sauce and rice vinegar. Taste and see if you need to adjust any seasonings. You can do this while the Swai and radishes are roasting.

Dynamite Egg Poppers

From the Truly Healthy Family Cookbook

1 c. finely chopped beet greens (or spinach or kale...any greens)
1 T. water
salt and pepper

6 large eggs
1/2 c. milk
1/4 t. thyme leaves
1/4 c. finely chopped onion
4 oz goat cheese
1 T. parsley leaves, finely chopped

Preheat oven to 350. Heat a small saute pan over medium heat and then add the beet greens and water. Cook with a sprinkle of salt until the water has cooked away and the greens are softened, 3 to 5 minutes. Set aside.

Place the eggs, milk and thyme leaves in a bowl and which until the mixture is well blended; season with salt and pepper. Divide the beet greens and chopped onion among each of the 24 wells of a mini muffin tin. Top with the egg mixture. Dot the top of each mini quiche with goat cheese. Bake for 15 mintues, or until puffed and set. The quiches will fall after a few minutes--this is normal. Sprinkle with parsley and serve.

Quinoa Collard Wraps

Quinoa Collard Wraps
(makes 4 wraps)

8 large collard greens leaves - washed and dried
2 cups quinoa - sprouted or cooked 
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot - chopped 
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons rice vinegar 
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt 
2 cups of grated raw beets
1 avocado - peeled, pitted and sliced
1 cup sprouts or microgreens

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days. 

Mixed Greens and Wild Mushroom Casserole

Mixed Greens and Wild Mushroom Casserole

1 cup red lentils

2 cups veggie stock (I used veggie bullion cubes)

1 bay leaf

2 cups grated sharp cheddar

2 cloves garlic, minced

1 bag of frozen, chopped mixed greens (I found this at Whole Foods), thawed and wrung out; or equivalent fresh

1 leek, chopped finely

10-12 oz. chopped mushrooms - button, shiitake, maitake... it's all good

1 ½ cups fresh whole wheat bread crumbs

1-1 ½ Tbs. Dijon mustard

1 Tbsp. lemon juice

2 eggs

salt & pepper

1) Preheat oven to 375. Prepare spinach, breadcrumbs, cheese, leeks, garlic, & mushrooms.

2) Put stock, or water and bullion, in a small sauce pot and add lentils and bay leaf. Bring to a boil, then turn heat down, cover and simmer for 15-20 minutes until liquid absorbs and lentils are soft. Discard bay leaf.

3) While lentils are cooking, sauté leeks, garlic and mushrooms in pan. When leek/garlic/mushroom mixture is done, fish out a handful of nice-looking sliced mushrooms for the top of the casserole.

4) Put sautéed leek/garlic/mushroom into a large mixing bowl, and add lentils, spinach and breadcrumbs. Add mustard. Add cheese last, then salt & pepper to taste.

5) Lightly beat two eggs and stir in lemon juice, then add to mixture in bowl.

6) Spoon into a loaf pan (arrange mushroom slices on top if you want) and bake at 375 degrees for an hour until golden.

7) I usually serve with mushroom gravy, mashed potatoes and cranberry sauce.