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Recipes 6/17 & 6/19
Braised Mixed Greens
1 Tbls olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, turnip greens, spinach, kale, or beet greens washed and chopped
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve. (From: Deborah Madison’s Kitchen)
White Bean and Garlic Scape Dip
1 15 oz. can garbanzo beans, rinsed and drained
1/3 cup chopped garlic scapes
juice of 1 lime, about 3 tablespoons
1/3 cup chopped cilantro
1/4 cup macadamia nuts
3 tablespoons olive oil
3 tablespoons mayonnaise or vegannaise
salt to taste, about 1/2 teaspoon
Combine all ingredients in the base of a food processor fitted with blade. Pulse until smooth and all ingredients are incorporated. Add salt to taste. Adjust if necessary. That’s it. Simple. (From: mountainmamacooks.com)
2 bunches of radishes with greens attached
1 1/4 Tbls unsalted butter
1/2 tsp salt
2 garlic scapes chopped
1 1/2 Tbls chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives. (From: epicurious)
Roasted Radishes & Garlic Scapes
1/2 pound Fresh Radishes (roast whole but cut in half if large)
1/2 cup Garlic Scapes, chopped
1/2 T. olive oil
4 tsp. Salt
Pepper to taste
Toss radishes and garlic scapes in olive oil, salt and pepper. Roast at 400 degrees for 20-25 minutes.( From easthendersonfarm.com)
Garlic Scape Risotto
2 tbsp extra virgin olive oil
1/2 cup garlic scapes (cut into 1/4 inch rounds)
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth or stock
salt and pepper, to taste
1/4 cup chopped fresh sage
1/2 cup freshly grated Romano cheese
In a large pot, heat the olive oil over medium heat. Add the garlic scapes and cook, stirring occasionally, for five minutes. Stir in the rice and let toast for one minute. Pour in the wine and stir. Allow the wine to fully absorb into the rice.
Meanwhile, heat the chicken broth in a pan to warm over low heat. Once the wine is absorbed into the rice, begin adding it to the rice mixture one ladle at a time. Allow the broth to be fully absorbed into the rice after each edition (you’ll hear a sizzle when its all absorbed). Be patient. Part of making risotto is waiting for it … and it’s totally worth the wait. All in all, this will take about 25 minutes.
Once all of the broth has been added and absorbed, stir in salt and pepper, the sage and the cheese. Cover and cook for 2-3 more minutes. Remove from heat and serve immediately. (From: www.tablespoon.com)