Stewed Whitefish with Kale and Tomatoes

From the Great Lakes Whitefish Cookbook

Publisher: The Michigan Sea Grant

Yield: 4+ servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

1 large bunch fresh cilantro, chopped

3 cloves of garlic, minced

3 tomatoes or ~ Quart of Canned

2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*

4 Great Lakes whitefish fillets skinned

¼ cup olive oil

1 tablespoon Hungarian-style paprika

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon ground white pepper

3-4 cups chicken or fish stock ~ less if you use canned tomatoes

Preparation

1. Spread cilantro evenly over the bottom of a Dutch oven.

2. Sprinkle with garlic and arrange greens, then tomatoes over top.

3. Set whitefish on tomatoes.

4. Whisk oil and dry spices in a small bowl and pour over fish.

5. Add JUST enough broth or stock to reach the bottom of the fish.

6. Bring to just under a boil.

7. Cover and reduce heat to low.

8. Simmer until fish is flaky and greens are tender, about 10 minutes.

*If you use mature kale just blanch first!

Beet Greens Recipe

• Prep time: 5 minutes
• Cook time: 20 minutes

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

• 1 pound beet greens (swiss chard and kale also work well in this recipe)
• 1 strip of thick cut bacon, chopped (or 1-2 tablespoon of olive oil)
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 1/2 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat or olive oil). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Yield: Serves 4.

Eggs in a nest - adapted from Animal, Vegetable, Miracle

This recipe has grown on us over the years and is now one of our favorites during greens season. Even our 16 month old likes this one with the egg and veggies blended and mixed into the rice.

Serves 3, but can easily be adjusted

Ingredients:

1 1/2 cups uncooked short grain brown rice
3 cups water
tablespoon butter
1/2tsp sea salt
1-2 tb olive oil
1 medium onion or 3 medium shallots chopped
2 cloves garlic
2 medium carrots, chopped small
1/2 cup dried tomatoes
6 eggs
1 really large bunch of chard or spinach


Instructions
Cook rice with water, butter, and salt while you prepare other ingredients. Put dried tomatoes in a bowl of hot water to rehydrate.

Sauté onion or shallots and carrots in oil in a large covered skillet for about 5 minutes. Then add garlic and cook another 30 seconds.

Add chard or spinach and mix with other ingredients. Cook covered a few minutes until wilted. Then stir in chopped re-hydrated tomatoes.

Make 6 depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice. Add a little salt and pepper to taste.

* If the chard is a little bitter tasting such as in mid-late summer I add some feta cheese and it balances it out..

Creamed Leeks and Greens

1 c sliced leeks, white & light green parts only, well washed
1/2 T butter
salt
pepper
1/3 c heavy cream
1 bunch (about 2 c packed) dark leafy greens (yukina savoy, swiss chard, etc.), stems removed & washed
Parmesan cheese

Preheat the oven to 400 F. Melt the butter over medium heat in a large oven-safe sauté pan. Add the leeks & season them with salt & pepper. Cook the leeks until just tender. Pour in the cream & bring to a simmer. Add the greens to the pan & stir until wilted & the cream has reduced some. Once the greens are wilted spread them out to cover the bottom of the pan. Grate Parmesan cheese over the top. Place in the oven & allow to bake until the cheese is melted, about 3 - 5 minutes.

Greens Tart

Adapted from “Filo Turnovers with Spinach, Feta Cheese, and Rosemary”

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison

This is a savory tart that I had at the Greens Restaurant and fell in love with. It is especially good when it’s greens season and I have more greens than can fit in the refrigerator. The tart can be served as a main dish, side dish, or cut in small squares for appetizers. It’s paired well with potato soup, olives, and roasted peppers. The recipe is easier than it appears and can be prepared in less than a half an hour, plus baking time. (Kathryn Remlinger)

Ingredients:

4 large bunches of Swiss chard—about 2 pounds. (Can substitute kale, spinach or other greens.)

1 tablespoon extra virgin olive oil

1 small red or yellow onion chopped, about ½ cup

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon fresh lemon (can substitute lime zest)

2 tablespoons fresh lemon juice (can substitute lime juice)

1 tablespoon finely chopped fresh rosemary (or cilantro if using lime juice)

4 ounces of crumbled feta cheese, about 1 cup

12 phyllo pastry sheets

¼ cup melted butter or olive oil

½ teaspoon of course kosher salt

1/3 cup toasted and chopped walnut pieces

Directions:

Preheat oven to 375º

Remove pastry sheets from freezer and allow to thaw at room temperature.

Wash greens and leave some water clinging to the leaves.

Coarsely chop greens and stems if using chard or spinach, discard tough stems of kale of other greens. Set chopped greens and stems aside.

In a large sauté pan or skillet over medium heat sauté onion, sea salt, and pepper in 1 tablespoon of olive oil, stirring frequently, until onions are nearly translucent, about 5 minutes. Stir in garlic and sauté for another 2 or 3 minutes, until onions are soft.

In the same pan add chopped greens in batches, stirring in juice, zest, and either rosemary or cilantro. Continue sautéing, stirring frequently until greens are wilted.

Remove pan from heat, stir in crumbled feta, and set aside.

Unroll the pastry sheets, covering with a damp towel to keep them from drying out.

Brush the bottom and sides of a 9x13 baking dish with melted butter or olive oil.

Place one sheet of phyllo on the bottom of the pan, brushing the top of the sheet with butter or olive oil. Repeat with 5 more sheets.

Add sautéed greens and cheese mixture onto the phyllo sheets, spreading evenly.

Layer the last 6 phyllo sheets, brushing the top of each sheet with butter or olive oil.

Sprinkle course kosher salt and walnuts on the top sheet.

Bake at 375º for 20-25 minutes, until the top is golden brown.

Let cool for 10 minutes, then cut.

Serves 6-8 as a main course.

Swiss Chard Tart

From Mario Batali at www.foodnetwork.com

Yield: 4 Servings Cooking level: easy

• 2 pounds Swiss chard, washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 1 Spanish onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
• 3 large eggs
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 40 minutes. Serve hot or room temperature.

Creamy Swiss Chard Pasta adapted from Recipezaar.com

Ingredients

• 1 lb swiss chard
• 1 tablespoon olive oil
• 2 garlic cloves, smashed
• 1/4 cup onions, chopped
• 2 large tomatoes chopped
• 1/2 cup sour cream (yogurt should work also)
• 1/2 cup milk
• 1/4 cup parmesan cheese
• 8 ounces fettuccine pasta, cooked according to package
• salt and pepper

Directions

1. Wash swiss chard, cut into small pieces.

2. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.

3. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.

4. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.

5. Serve warm.

Seared Swiss Chard

recipezaar.com

Ingredients:
2 slices bacon, chopped (or olive oil)
1 small red onion or some shallots, thinly sliced
1 lb swiss chard, stemmed and coarsely chopped
2-3 tablespoons cider vinegar
1 teaspoon sugar
salt and pepper
feta cheese, optional (Great to add if you don't use the bacon)

Directions:
1)In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.

2)Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4minutes.

3)Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

foodnetwork.com Giada De Laurentiis

Ingredients:
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.