Now I really start thinking about the possibilities. I can make a meal with the swiss chard, another with the arugula, of course a nice salad… The first cookbook I open up is Vegetable Heaven. Sometimes the Mollie Katzen cookbook recipes don’t work for me, sometimes they seem to have too many ingredients or not enough flavor but they almost always manage to inspire me. Eventually I decide to let TheHusband pick which greens he wants and we settle on Bitter Greens with Tangy Cheese and serve it on top pasta. Her ingredients list does not specify which greens to use but her notes indicate that she likes swiss chard, kale and mustard greens together so I go with that. The recipe is supposed to serve 4 to 6 so we halve it and serve it on a short pasta as suggested.
Bitter Greens with sweet onions and tangy cheese from Vegetable Heaven
- half bunch of russian kale
- half bunch of swiss chard
- half bunch of mustard greens
- 1 large sweet onion
- canola oil & olive oil*
- feta cheese, around 1/2 cup, diced or crumbled
- Salt & Pepper
Wash and lightly spin all the greens, stripping them from the tough stems and roughly chopped them. I save the good parts of the swiss chard stems and chop them finely since chard stems are pretty and just don’t seem as tough as some other greens. Slice the onion in quarters vertically and then in semi-thick slices. I put on a pot of water to boil for the pasta somewhere in the middle of the prep period.
Heat up a nice large saute pan that has a lid to fit (I use a 12″ everyday skillet). Add almost a tablespoon of oil* and when it gets hot add the onions and chopped chard stems and well as some salt. After a couple minutes go ahead and cover the onions and let them cook for 10 minutes, stirring now and then. Add the chopped greens and cover again. You might have to add the greens in batches depending on your pan (I’d recommend adding the tougher greens first in this case). Stir and let everything cook for about 2 minutes. You want your greens to be as brightly colored as possibly but still nice and wilty – it is a fine line between undercooked, just right and overcooked when you are dealing with greens IMO. Add the feta and toss, then plate on top your cooked pasta.
*since my olive oil strikes me as too nice for cooking I just add a smidge to canola oil with the idea that it will impart a bit of flavor but not burn so easily
Truth be told this wasn’t my favorite dish ever, not sure if it was anything to write home about even, but it did make a decent dinner and I plan on trying the Bitter Greens with Sour Cherries with the second half of greens later in the share-week.