Simple Prep for Swiss Chard, Kale, other leafy greens

When I was a rookie CSA member I remember asking Farmer Dave what I should do with the leafy greens like swiss chard that wasn't time consuming. He said to keep it simple: olive oil and garlic in a skillet, add the cleaned leaves, maybe a little water or broth and sautee or put a lid on and steam down. Sometimes I add red pepper flakes to the hot oil. Anyway - it's easy, it smells great when you're preparing (garlic always does) and you've got a really simple way to prepare the dark leafy greens. I've used
that method ever since he told me and I love how it keeps things simple. If I have 2 bunches I'll make both and use the second with eggs (omelet) for breakfast.

-Tammi, CSA member

Penne with Swiss Chard, Beans, and Tomatoes

from Bethany, CSA Manager

This is a quick-and-easy recipe. You can prepare the other ingredients while the pasta is cooking! It mades a delicious lunch! Serves 2-4.

8 oz whole grain penne
1 onion, chopped
2 large cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes, or more to taste (optional)
1-3 bunches Swiss chard, beet greens, and/or spinach, washed and chopped
1 15-oz can cannellini beans, kidney beans or chickpeas
1/2 cup vegetable broth or water
1 cup chopped tomatoes (canned is fine), or halved cherry tomatoes
salt and pepper to taste

Cook the penne according to package directions. Meanwhile, heat the vegetable broth in a large saute pan over high heat. Add onion and cook for 2-3 minutes. Add garlic and red pepper flakes, reduce the heat to medium, and cook for one minute, stirring constantly.

Add greens, beans, chopped tomatoes, and salt and pepper to taste. Cook for several minutes, stirring as needed, until greens are wilted. Add more broth or water if necessary to prevent sticking.

When pasta is finished cooking, drain and add it to the saute pan. Toss to combine pasta with beans and vegetables. Taste, adjust seasonings, and serve.

Delicious Beet Green Pie

From The Montana Cookbook

Use your favorite flour pastry shell.



Filling:
2 lbs beet greens, chard or fresh spinach or a combination, washed and coarsely chopped
1 onion, chopped
1 T butter
1 clove garlic, chopped


Topping:
1 1/2 cups grated mild yellow cheese
1/4 grated parmesan cheese
1/2 cup heavy cream with enough milk to make it pour easy or yogurt and dry milk with enough milk to thin
Salt and pepper to taste

Filling:
Saute beet greens and onions in butter until greens wilt somewhat, about 10 minutes. Pour into pie crust.


Topping:
Spread cream mixture to cover greens. Sprinkle cheese to cover evenly. Salt and pepper to taste.

Bake 1/2 hour or until cheese melts and bubbles. Bake at 325 degrees.