Presto! Pesto!

by Dominique Didier

If you are wondering what to do with the abundance of leafy greens in your share, and you also love pesto, here’s a tip for you:  You can make pesto with just about any leafy green!  Yes, and save money by substituting pine nuts for other types of nuts, even sunflower seeds.  Below is a basic recipe and my ideas for many substitutions.

Basic Ingredients:

• 2 cups loosely chopped leafy green (e.g., kale, mustard greens, tatsoi, spinach, arugula – you can even use garlic scapes instead of greens)

• 1 cup basil leaves (any type of basil is recommended, but try parsley or cilantro)

• 1 – 2 cloves garlic

• ½ small lemon squeezed (~ 2 TBSP; use more or less lemon juice to suit your taste)

• ½ - 1 c olive oil (amount may depend on type of leaf as juicier leaves require less oil, while firmer leaves might need more oil; use enough to make a smooth paste)

• ½ cup nuts (pine nuts are traditional, but I find chopped walnuts and slivered almonds work very well as do sunflower seeds as much more cost-effective alternatives)

• ¼ cup grated parmesan cheese (optional; Do not add if you plan to freeze your pesto)

• Salt and pepper to taste

Preparation:

1. Put all ingredients into a food processor or blender.  Process until smooth.  Use immediate or refrigerate and use within a week.  I freeze portions in giant ice cube trays and wrap each cube individually to easily portion it out as needed.

Notes:

• Exact amount and proportion of your leafy greens and herbs can vary, but I find a 2:1 ratio works well; it depends on what you have available and the taste balance you are looking for.

• To reduce the ‘bite’ of the raw garlic roughly chop it then salt it and pour over some of the lemon juice.  Let this sit while you assemble the other ingredients before putting everything into your food processor.

• If using garlic scapes for your pesto, or as a substitute for garlic, you may wish to quickly blanch it to remove the strong ‘bite’; this will make the flavor less overpowering.

• The amount of each ingredient isn’t crucial; go ahead and mix-and-match your greens, use more or less lemon juice or garlic or salt to suit your personal taste, and experiment with different leaf, herb, and nut combinations.  Also, I much prefer to omit the parmesan cheese and use the pesto either without cheese, or add grated cheese to the final dish rather than in the pesto.

Photo: Nerfee Mirandilla

Summer Green Goddess Soup

With hot summer days on the horizon, this chilled soup is the perfect recipe for enjoying a cool healthy meal.  Use up that extra kale in your share and try adding in some other leafy greens which are abundant this time of year.  If you don’t have parsley on hand you can find some in the PYO field.

Ingredients:

• 2 large ripe avocados, peeled, pitted and diced

• 1 head finely chopped kale, stems removed (about 2 cups)

• 1 large cucumber, diced

• 1/3 cup finely chopped fresh parsley leaves

• 2 cups vegetable broth

• Drizzle of fresh lemon juice

• 1 clove garlic, minced

• Large pinch chili powder

• Sea salt and pepper to taste

• 2 tablespoons raw, shelled pumpkin seeds, for garnish

• Optional toppings: cooked quinoa, millet, sorghum, brown rice, scallions, fresh herbs such as cilantro and basil, diced tomatoes, avocado, sesame seeds, mushrooms

Preparation:

1.  Put all ingredients except the garnish and optional toppings into a food processor or blender.  Process until smooth.  Refrigerate for at least 2 hours.  Serve chilled with the topping(s) of your choice.

Source:  https://www.self.com/story/cool-down-with-this-green-goddess-summer-soup
Photo: Farhad Ibrahimzade

Kale and Shiitake Fried Rice

This super easy recipe makes for a quick and delicious vegetarian meal. It lends itself well to lots of substitutions and variations so use the recipe as a basic starting point and get creative. Add meat or tofu for extra protein, spice it up with some sriracha or chili crisp, and you can easily sub out the kale for another leafy green and use whatever mushroom varieties you have on hand, or even add in other vegetables. I added some chopped red pepper with the mushrooms to add some color to the dish.

Ingredients:

• ¼ c vegetable oil

• One ½ inch piece of fresh ginger, peeled and minced

• 6 scallions, thinly sliced [I used shallots or you can use chopped onion]

• Kosher salt [instead of salt I used ~ 2–3 TBSP soy sauce for a more Asian flavor]

• ¾ pound shiitake mushrooms, stems discarded, caps sliced [I used baby bellas]

• 6 cups coarsely chopped kale leaves

• 2 garlic cloves, minced

• 4 c day-old cooked rice (drier rice works better in stir-fry, hence use day-old)

• 3 large eggs, lightly beaten

• 1 ½ TBSP rice wine vinegar

• 1 TBSP oyster sauce

Preparation:

1. In a wok or very large skillet heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over medium high heat, stirring constantly until the ginger and scallions are tender, about 2 minutes.  Add the sliced shiitakes (or mushrooms and any other vegetables you wish) and a generous pinch of salt (I used soy sauce) and cook, stirring frequently, until tender. Add the kale and stir-fry until wilted.  Add the garlic and cook 1 minute more.  Add the cooked rice and stir-fry until heated through, about 3 minutes.

2. Make a well in the rice and add the remaining 1 TBSP of oil.  When the oil is shimmering, add the eggs.  Cook without stirring until the eggs begin to set at the edge.  Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce.  Season to taste. Serve immediately.

From: https://www.foodandwine.com/recipes/kale-and-shiitake-fried-rice
Photo by Kier in Sight

Leafy Green Wraps

by Dominique Didier

Here’s another great use for your large collard, kale, or other large leafy greens—make some wraps!  A low-carb option that’s also delicious. There are many good recipes online, but the basic steps are as follows:

1. Select relatively large leaves with no or few holes. Use a vegetable peeler to shave the central rib. 

2. Blanch your collard leaves by holding onto the thick stem and submerging the leaf in boiling water for about 30 seconds. Immediately rinse the leaves in cold water and pat them dry.  Cut off the thick stem.

3. Lay your leaves flat and fill with your choice of filling. I use hummus and vegetables (cucumber, peppers, tomatoes), or try guacamole and vegetables, or create a filling of your choice.  Wrap the leaf around the filling like a burrito and enjoy!

Photo by Brenna Huff