Beet Roots & Greens

Sugar Snap Peas

Chicks

Nanking Bush Cherries

Greens Bake

The spring greens are so tender and delicious! We've been eating lots of salads, a few green smoothies, and THIS tasty baked dish.

I like to mix the greens. Tonight's version is made with the tops of the salad turnips, the beet greens (thinned from the rest of the crop), the serendipitous mustard greens, and the tail-end of the dwarf blue curled scotch kale.

Here's the recipe from Local Harvest's 2009 newsletter.
Ain't Google great?

Easy Greens Bake

Serves 4-6

·       6 free-range eggs, beaten

·       1 bunch (about 1 gallon) fresh greens (kale, collards, Swiss chard, spinach, etc.)

·       1 medium onion (or 3-4 scallions), minced

·       1/2 red bell pepper, chopped into 1/4 inch pieces (optional)

·       3 cloves garlic (or 1 stalk green garlic), minced

·       3/4 cup milk of your choice (cow, goat, rice, etc.)

·       2 cups finely shredded cheese of your choice

·       1/2 tsp pepper

·       1 tsp salt, optional

·       1 Tbs olive oil

Preheat oven to 350 degrees.

1. Wash greens.  Strip leaves from stalks.  Chop stalks into 1/4 inch pieces and set aside. Chop greens into bite-sized pieces. 

2. Bring a large pot of water to a boil.  Add chopped stalks.  Cook until almost tender (collard stalks take longer than spinach or Swiss chard - should take about 5-10 minutes).  Add chopped leaves and cook until tender (again, it varies with the greens, about 3-8 minutes.)  Drain, then press with a fork to remove as much water as you can.  (You can reserve the nutritious water and freeze for later use in soups).

3. In the meantime, in a heavy skillet over medium heat, saute onions and peppers in olive oil until onions are translucent.  Add garlic, saute about 2 minutes more.  (If you want to skip this step, just throw these ingredients in with the stalks and cook them all together, though sauteeing brings out the flavor of the peppers and onions better).

4. Grease a 9 x 12 casserole.  Pour in all the ingredients and mix well.  (You can also throw everything in the food processor for a more uniform texture.) The mixture will be thick, and you may need to press it into the corners and smooth the top with a spoon.  (Sometimes we mix this up in a bowl and spoon it into regular or mini-muffin cups to make beautiful individual appetizers.)

5. Bake for 30-45 minutes, until set in center.  Slice and serve warm or at room temperature. 

And here's the link to the source article:
https://www.localharvest.org/newsletter/20090224/recipes.html