IT CAN BE EASY BEING GREEN
HOW TO USE ALL YOUR FAVOURITE SUMMER GREENS IN THREE EASY DISHES
There is a good argument to be made that green is the true colour of summer. After all, there really is no better time than the present to enjoy locally grown, leafy greens. I usually buy more than I need and here are my favourite three ways to use them up.
Enjoy the deliciousness and health benefits of spinach, kale, arugula, beet and turnip greens, Swiss chard, dandelion greens and even carrot tops — they are all low in fat, have lots of fibre and are rich in vitamins and minerals.
PERSIAN HERB AND MIXED GREEN OMELETTE
I became obsessed with Persian frittatas while reading Sabrina Ghayour’s cookbook Persiana. After testing many combinations of greens and herbs, my favourite was the one where I used up all the random greens and herbs in my fridge. This recipe works all day for breakfast, brunch, lunch or dinner. Leftovers can be cut into small pieces for appetizers and slices make great sandwiches.
❚ 3 tbsp extra virgin olive oil plus 2 tbsp
❚1 large leek, trimmed, white and l ight green parts only, washed and thinly sliced
❚ 8 cups packed greens ( eg arugula, baby kale and spinach, chopped (about 1 lb)
❚ 2 cups packed chopped fresh leafy herbs ( combination ( eg. dill, parsley, chives, tarragon, cilantro, green onions)
❚ 8 eggs
❚ 2 tbsp all-purpose flour
❚ 2 tsp baking powder
❚ 2 tsp each kosher salt and turmeric
❚ 1/2 tsp black pepper
❚ 3 tbsp yogurt
1. Heat 3 tbsp olive oil in a 10” ovenproof skillet. Add leeks and cook until wilted, but not brown, about 5 minutes. Add greens and cook, rotating greens from top to bottom of skillet, until wilted and tender. about 3 to 4 minutes. Add herbs. Cook gently another 2 minutes. Remove greens from pan and spread on a baking sheet to cool quickly. Wipe out pan. Preheat oven to 350F.
2. In a small bowl, stir together flour, baking powder, salt, turmeric and pepper. Slowly stir in yogurt. Whisk eggs and then whisk in flour mixture. Add cooled greens and herbs.
❚ 3. Return pan to heat. Add remaining 2 tbsp olive oil and heat. Add egg mixture. Cook a minute or two to firm up the bottom and then transfer to a preheated 350F oven. Bake 25 to 35 minutes or until centre is just firm to the touch and top is lightly browned and puffed. (Or transfer egg mixture to a 9” or 10” square baking dish and bake 40 to 50 minutes until centre is set.)
Makes 6 servings.
PASTA WITH BACON AND GREENS
Pasta is a great way to encourage people to love their greens. Use any greens and herbs you have. (Spinach is cooked when it wilts but the others take longer so add spinach last.)
❚ 2 oz bacon, chopped
❚ 2 tbsp extra virgin olive oil
❚ 1 onion, diced
❚ 1 large or 2 small cloves garlic, finely chopped
❚ 1/4 tsp hot red chile flakes ( or less to taste)
❚ 6 cups chopped greens ( eg spinach, arugula, baby kale, beet greens etc or a combination)
❚ kosher salt and f reshly ground black pepper
❚ 1 lb rigatoni or other tubular pasta
❚ 3 oz goat cheese, broken up
❚ 2 tbsp shredded fresh basil
1. Place bacon in a large deep skillet and cook until most of the fat has rendered out. Discard all but about 2 tbsp fat. Add olive oil, onions, garlic and chile flakes and cook gently 5 to 10 minutes until onions are tender and fragrant.
2. Meanwhile bring a large pot of water to a boil, reduce heat, cover and keep hot.
3. Add chopped greens to onions and cook, turning greens over with tongs, 2 to 5 minutes until wilted and tender.
4. Bring water back to the boil. Add 1 tbsp salt and pasta. Cook until just tender, drain reserving 1 cup cooking liquid and add pasta to bacon and greens in pan. Stir together and add up to 1/2 cup reserved pasta liquid if mixture seems dry. Swirl in cheese and basil.
Makes 4 servings.
MIXED HERB SALSA VERDE
Salsa verde is an Italian uncooked sauce that is delicious used on grilled steak, chops, chicken and fish.
Even if you think you don’t like anchovies try them for a deeper, richer flavour.
❚ 1 cup fresh parsley
❚ 1 cup arugula
❚ 1/3 cup each fresh basil leaves and cilantro
❚ 1/4 cup fresh mint leaves
❚ 2 anchovy fillets
❚1 t bsp capers, rinsed and drained
❚ 1 clove garlic, coarsely chopped
❚ 1 tbsp sherry vinegar or lemon juice
❚ 1/2 cup extra virgin olive oil
❚ kosher salt to taste if necessary
1. Place parsley, arugula, basil, cilantro, mint, anchovies, capers and garlic in a food processor and chop until fine. Add vinegar and olive oil and blend. Taste and add salt if necessary
Makes about 1 1/2 cups.