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If you have a Farm Share or CSA you may notice there is a period of time when you just can’t seem to get enough Dark Leafy Greens: Spinach, Chard, Mustard, Kale, even the leafy tops of Beets and Radishes.
Follow this recipe for great tips about rinsing those often dirty, grimy leaves and turning them into a lovely side. This technique is great for storing excess greens when you have more then you can eat. Cool the greens and store in freezer safe containers with a date to use throughout the winter. Freezer bags work well & store flat in small freezer space.
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
When it comes to eggs, this go to method is simple and perfect in a hurry. Lower heat will help keep the eggs soft and moist.
Packed not only with tastiness from the sea, but these enchiladas love up spinach & mushrooms, too. Use corn tortillas to make it gluten free. Double check Seafoodwatch before making your fish purchases, most likely farm-raised tilapia, US Shrimp and most wild-caught crab are your best bets for this dish.
These are addictive. If you are a fan of canned or frozen artichokes, try these. They certainly take a bit longer to prepare but the flavor & texture are worth it. They are also easier than the big artichokes since there is no center choke to remove. When you are peeling and cutting them, be generous as you remove the leaves to get down to the tender edible parts.
