October 14, 2011

In your boxes this week, you’ll find:

Lettuce

Swiss chard

Butternut squash

Eggs

Radishes

Turnips

Kale

About Swiss Chard

Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. The big, ruffled leaves can be used to wrap around stuffings or small fish for steaming or roasting on the grill. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender.

Basic Skillet-Wilted Swiss Chard

1 tablespoons olive oil

4 cups coarsely shredded Swiss chard
2 cloves garlic, minced

4 tablespoons grated Parmesan cheese

Wash the chard carefully and drain but do not dry completely. Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss chard, and garlic. Sauté the mixture for about 5 minutes, or until the Swiss chard wilts. Sprinkle with the cheese and serve immediately.

“Chortorizo”

My adaptation of a greens-forward rice dish served (along with some good cheese and perhaps a few small fish) as a main course in Greece. Because of the long cooking time, you can incorporate the stems as well, though be sure to chop them finely.

1 bunch kale or chard, carefully washed, and then very finely chopped.

1 medium onion, minced

2 cloves garlic, thinly sliced

2 T. olive oil

4 cups vegetable or chicken stock

2 cups basmati or jasmine rice

Sea salt and black pepper

1 lemon

Heat a deep (preferably nonstick) saucepan over medium, then add the olive oil, onion, and garlic, and sweat for two or three minutes. Add the chopped greens along with a tsp. of sea salt and some generous grinds of black pepper. Toss the greens and onions in the oil for another few minutes, then add the stock and the rice and bring to a simmer. Place a snug lid on the pan and reduce to the lowest possible heat. Don’t remove the lid for fifteen minutes, then check to see if all the liquid has been absorbed. If not, stir with a wooden spoon, then replace the lid and cook another five minutes, or until all the liquid has been absorbed.

Allow to rest for ten minutes, then toss with a fork. Serve with wedges of fresh lemon.

Roasted Winter Squash with Chestnuts (or Walnuts) and Candied Ginger

1 acorn or butternut squash

1 cup peeled chestnut or walnut halves

2 tablespoons crystallized ginger* (or see below), coarsely minced

Extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 degrees.

Use a very sharp knife to split the squash in half, then scrape out the seeds and pith with a spoon. Peel all the tough skin off the squash with a carrot peeler, then chop the flesh of the squash into one inch pieces (trying to keep a uniform size, so they will all cook at the same rate).

Toss the squash pieces in a bowl with a generous gurgle of olive oil and a pinch of sea salt and pepper. Arrange in a single layer on a baking sheet and bake for twenty minutes, or just until one side of the squash begins to brown and the squash is fork-tender. Set aside to cool.

Meanwhile, heat a skillet with a few drops of olive oil and toast the walnut pieces, tossing frequently. Season the nuts with a pinch of salt and remove from heat.

Arrange the cooked squash in the bottom of a lightly oiled baking dish or cast iron pan. Top with the toasted walnuts and sprinkle with the candied ginger. Return to a 400 degree oven for ten minutes, just to heat all the ingredients together. Serve immediately.

*Note: Crystallized (or “candied”) ginger is readily available in most spice aisles. If you cannot find it, you can use fresh ginger root, though the results will be rather different. Peel a one inch segment of ginger root and chop it coarsely. Toss the chopped ginger with one tablespoon of brown sugar, then use as you would crystallized ginger, above. Powdered ginger is not an acceptable substitute here.