Stewed Greens and Tomatoes

From the NY Times … inspired by a Greek recipe from Diane Kochilas’s book “The Greek Vegetarian.”  This works with any kind of green – including kale, swiss chard, amaranth, purslane … try a combination, there’s no limit!

2 pounds of greens – washed, stem if preferred
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion, chopped
2 to 4 garlic cloves (to taste), minced
2 teaspoons sweet paprika
1/4 to 1/2 teaspoon cayenne
2 pounds of tomatoes, chopped.  Remove seeds and peel if preferred (or 28-ounce can chopped tomatoes with juice)
1/2 cup chopped fresh mint
1/2 cup chopped fresh fennel or dill
2 tablespoons tomato paste, diluted in 1/2 cup water
Freshly ground black pepper

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Collard or Kale for 2 minutes. [Alternate: steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale.]
2. Transfer to the ice water to stop cooking, then drain and squeeze out water. Coarsely chop and set aside.
3. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrantl
4. Add tomatoes to onion mixture and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes.
5. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Yield: Serves 4 to 6

Advance preparation: You can make this a day ahead and reheat.

Nutritional information per serving (4 servings):  185 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 26 grams carbohydrates; 9 grams dietary fiber; 529 milligrams sodium (does not include salt to taste); 8 grams protein

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Cooking Greens, Kale, Tomatoes, Uncategorized. Bookmark the permalink.

1 Response to Stewed Greens and Tomatoes

  1. jfitzjournal says:

    Reblogged this on jfitzjournal and commented:
    I will admit to never haven eaten Swiss Chard, Kale, or Collard Greens before joining the CSA. Had a bunch of Collard Greens and made this recipe a while ago. I now make it with all kinds of greens! LOVE it. Cheryl is one FANTASTIC cook and just love the way she encourages and teaches how to prepare the vegetables each week. Thanks, Cheryl.

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