I had let some swiss chard languish in the fridge for far too long, same for a small bunch of arugula and the beet green tops I saved from roasting beets last week. So I grabbed all the dark leafy greens from the fridge (chard, arugula, beet greens) and gave them a good soak, swishing them around, picking out the yucky bits that were too wilty or yellowed, gave them a good shake and set them in a colander while I worked on the next bunch of greens. I put on a pot of quinoa (somehow it felt more fitting than rice and easier than polenta or pasta) and took a second look in the fridge. Thinking of last summer’s bitter greens with sweet onions, I grabbed the remaining 1/4 of a sweet onion too. But then I decided that I didn’t want to use the precious goat feta on this meal. I chopped the onion, the chard stems and several cloves of garlic. Then I chopped up that big colander full of greens and started cooking. The power of the wilt helps prepare my fridge for tomorrow’s share.
Finally I remember the tidbit of goat cheese that remained from last Thursday’s beet salad and grab that. After we plate our quinoa and greens we break the goat cheese in half and crumbled it on top our dinner. From a fridge full of forlorn greens and an impromptu pick of quinoa into a delicious dinner I’d be happy to eat many more times.
Sauteed greens with garlic and onions on top quinoa
serves 3, scale up or down as needed
- big mess of dark leafy greens (a large colander full)
- some onion, sliced into quarter moons
- several garlic cloves (figure 2 per serving), smooshed
- 1/4 water
- 1 cup quinoa, rinsed
- 2 cups water
- goat cheese
Clean your greens and start the quinoa (2 cups water in a saucepan with 1 cup quinoa; bring to a boil, turn down to simmer and set the timer for 20 minutes). Remove any stems from the greens, chopping those that can be (ie chard stems) – if you are using greens with vastly different wilt times (kale versus spinach for example) separate by cook time. Heat a big pan (with lid) and add some oil to cover the bottom. Saute the onions and chard stems. Add the greens (all at once or starting with the longer cooking greens). Cover the pan. Check after a minute and toss the greens, a pair of tongs works nicely for this. Pour in the 1/4 cup of water and cover the pan to let them steam a bit. Turn a couple more times. Salt and pepper the greens. Once they are cooked to your liking plate everything. I like to start with a base of quinoa, pile on the greens and then finish with a crumble of goat cheese.