Veronica's Garden

BEANS/BEETS/GREENS

Raw Kale Salad

Serves 4

What you need:

1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

How to:

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

KALE CHIPS

Serves 4

What you need:

How to:

Tuscan Kale Salad

Serves 4-6

What you need:

4-6 cups Tuscan  kale , loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

How to:

1.     Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

2.     Pour over kale in serving bowl and toss well.

3.     Add 2/3 of the cheese and toss again.

4.     Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Easy Skillet Kale with Lemon & Garlic

Serves 4-6

What you need:

·       2 large bunches kale, any variety (about 1 1/2 pounds total)

·       2 tablespoons olive oil

·       3 cloves garlic, thinly sliced

·       Pinch red pepper flakes (optional)

·       1/2 teaspoon kosher salt

·       1/4 teaspoon freshly ground black pepper

·       Juice of 1 small lemon

How to:

1.    Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.

2.    Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).

3.    Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.

Garlic Green (or Yellow) Beans

Serves 4

What you need:

About a pound of green or yellow green beans
3 Tablespoons of extra virgin olive oil
3 garlic cloves, minced
2 heaping tablespoons fresh, minced basil
1 Tablespoon Balsamic Vinegar
Sea salt and pepper to taste

How to:

1- With a stainless steel, steamer basket, placed in a pot with lid, bring a few inches of water to boil. Add green/yellow beans and reduce heat and steam for about 7 minutes.

2-Meanwhile, in a small saucepan, heat olive oil until hot, and add garlic. Watching closely, and stirring, allow the garlic to brown slightly, and then take off of the heat.

3- Add the vinegar, and some salt (about 1/2 teaspoon) and freshly ground pepper.

4-In a pretty bowl, place the steam green beans and the basil. Toss with the garlic oil and vinegar dressing. Adjust the flavors with salt, oil and vinegar as needed (which shouldn’t be much) and serve.

KALE, BLACK BEAN AND BEET SALAD

Serves 2 Dinner // 4 Appetizer

What you need:

2 Tbsp olive oil

1 clove garlic, minced

2 lag bunches kale, ribs removed and leaves torn into bite size pieces

1 15 oz can black beans draned and rinsed

Sea salt and pepper

1 bunch fresh beets, cleaned, peeled, steamed or boiled  and sliced OR 1 can beets, drained and rinsed and warmed and sliced.

2 oz blue cheese OR feta, crumbled

Balsamic vinegar

Divide still warm kale onto plate, top with spoonful of beans, and several beets,  Sprinkle with cheese, salt and pepper and drizzle with balsamic vinegar

How to:

Saute garlic in olive oil – cook 3-5 minutes,  Toss kale in skillet – cook til begins to wilt.  Warm beans in small saucepan over low heat.  

ROASTED BABY BEETS

Serves 4-6

What you need:

2 Tbsp olive oil

2 lbs trimmed red and/or yellow baby beets or small beets

¼ Tsp salt

¼ Tsp fresh black pepper

1 large orange

3 Tbsp white wine vinegar

2 Tbsp thinly sliced shallot

2 Tsp Dijon mustard

How to:

Preheat oven to 425 degrees.  If using small beets, cut them into 1 to 1 ½ inch wedges. If using small beets, peel beets.  Baby beets do not need to be peeled.  Place beets in single layer in shallow baking pan. Drizzle with 1 tbsp olive oil.  Toss to coat. Sprinkle with salt and pepper, toss to combine.  Cover with foil and roast for 25 minutes..uncover and roast about 15 mins more or until beets are tender.  Cool. 

Meanwhile,  using sharp knife or citrus tool, remove long shreds of peel from orange, take care not to remove white pith…measure 2 tbsp peel.  Squeeze juice from orange, measure 1/3 cup juice.

In glass dish, whisk together the 1/3 cup OJ, remaining 1 tbsp oil, vinegar, shallot and mustard. Add beets and orange peel.  Toss gently to combine.  Cover and marinate at room temp for 30 mins or in refrigerator for up to 8 hours.  

Saute garlic in olive oil – cook 3-5 minutes,  Toss kale in skillet – cook til begins to wilt.  Warm beans in small saucepan over low heat.  

Divide still warm kale onto plate, top with spoonful of beans, and several beets,  Sprinkle with cheese, salt and pepper and drizzle with balsamic vinegar

ROASTED GREEN BEANS

Serves 4

What you need:

1 Tbsp olive oil

1lb fresh green beans

1/4 cup pecan pieces

2 Tbsp chopped shallots

½ tsp dried oregano

½ tsp fresh black pepper

How to:

Preheat oven to 400 degrees.  Trim ends of beans and place on baking sheet – toss beans with olive oil and spread evenly on sheet.  Roast for 8 minutes, then add pecans and shallots and continue roasting another 5 minutes or until beans are lightly browned and crisp tender.  Remove from oven and sprinkle with oregano and black pepper before serving.

How to:

Preheat oven to 400 degrees.  Trim ends of beans and place on baking sheet – toss beans with olive oil and spread evenly on sheet.  Roast for 8 minutes, then add pecans and shallots and continue roasting another 5 minutes or until beans are lightly browned and crisp tender.  Remove from oven and sprinkle with oregano and black pepper before serving.

ROBUST BEET SALAD

Serves 8

What you need:

3 lbs beets

¼ cup brown sugar

¼ cup rice or cider vinegar

¼ cup water

1 tsp wasabi powder (Japanese horseradish)

1 tsp dry mustard powder

1 tbsp extra virgin olive oil

1 large onion, sliced thin

Salt to taste

How to:

Cut off beet tops about an inch above the beet.  In large pot, cover the beets with 3 inches of cold water and bring to boil. Cover and boil over medium heat until tender about 45 minutes.

Drain beets under cool running water. Slip off skins.  Trim off stems and root ends and slice thinly.

Combine sliced beets in a bowl with other ingredients, add salt to taste and chill.

ROASTED FRESH BEET & CARROT SALAD

Serves 4-6

What you need:

1 lb beets, cut in half

1 lbs carrots, peeled and cut 1 inch thick

2 tbsp extra virgin olive oil

1 tsp Brown sugar

¼ tsp Cumin

½ clove garlic, minced

¼ bunch fresh mint, chopped

¼ bunch scallions, chopped

How to:

Toss the carrots and beets separately in olive oil.  Roast at 450 degrees separately until tender when pierced with a fork.  The beets will take more time than the carrots.  Remove and chill  Scrape off outer skin of beets with the back of a paring knife and cut into large pieces. Combine and toss with the carrots.  Combine the dressing ingredients and blend well.  Toss with the vegetables and garnish with scallion

How to:

Toss the carrots and beets separately in olive oil.  Roast at 450 degrees separately until tender when pierced with a fork.  The beets will take more time than the carrots.  Remove and chill  Scrape off outer skin of beets with the back of a paring knife and cut into large pieces. Combine and toss with the carrots.  Combine the dressing ingredients and blend well.  Toss with the vegetables and garnish with scallion

GREEN BEANS PROVENCAL

Serves 6

What you need:

1 lb fresh green beans

1 onion, coarsely chopped

4 cloves garlic, minced

2 tbsp olive oil

4 large tomatoes, peeled, seeded and coarsely chopped

½ cup dry white wine

1 can (2 ¼ oz) sliced ripe olives, drained

1 tbsp lemon juice

¼ tsp coarsely ground black pepper

How to:

Wash beans, trim ends and remove strings.  Bring ½ cup water to boil in large saucepan.  Add beans, cover, reduce heat to medium and cook 10 minutes or until tender.  Drain, set aside, keep warm.

Saute onion and garlic in olive oil over high heat for 5 minutes or until crisp  tender.  Stir in tomatoes and wine, bring to boil.  Reduce heat and simmer uncovered, 20 minutes stirring occasionally.  Stir in olives.

Spoon sauce over green beans.  Pour lemon juice over sauce, sprinkle with pepper.

Swiss Chard & Eggplant Pasta

Serves 6

What you need:

2 tbsp olive oil, divided
1 lb fresh Swiss Chard, trimmed and washed and cut into pices
3 cups cubed eggplant - about 1 lb
2 tsp minced garlic
16 oz sliced white mushrooms, cut in half
1 box (13.2 oz) whole grain penne pasta
1/2 cup diced part-skim mozzarella cheese
1/2 cup crumbled gorgonzola cheese
Black pepper to taste

How to:

In a large skillet, heat 1 tbsp olive oil and saute Swiss chard for 2 minutes.  Remove from skillet and set aside.  Add remaining 1 tsp olive oil to skillet and saute eggplant and garlic for 2-3 minutes,  Add mushrooms and saute until well browned, 7-9 minutes.  Add sauteed Swiss Chard and cook for 1 more minute.

While vegetables are being sauteed, cook pasta according to pkg directions then drain water.  Toss hot pasta immediately with the mozzarella and Gorgonzola.  add in sauteed vegetables and season with pepper.

GREENS SAUTEED WITH GARLIC, RAISINS & PINE NUTS

Serves 4-6

What you need:

2 lg bunches of hearty greens, kale, mustard, turnip, collard, leaves only, shredded, washed and drained

¼ cup packed raisins – either golden or black

3 tbsp olive oil

7 lg cloves garlic, minced

½ cup opine nuts, lightly toasted

1 small red onion, thinly sliced

¼ tsp salt

3 tbsp balsamic vinegar

How to:

Bring ½ cup water to boil in large pot over med-hi heat.  Gradually add greens, stirring them down with each addition,  When all greens have been added and  are well wilted, add raisins, partially cover the pot and reduce heat to medium. Cook, stirring occasionally and adding more water if necessary until greens are very tender about 20 minutes.

Meanwhile combine the oil and garlic in skillet and cook over medium heat until garlic is soft, about 3-4 minutes.  Stir in pine nuts, remove from heat and set aside.

In small bowl, toss onion and salt and set aside.

When green are cooked, pour off any remaining liquid without draining thoroughly so greens remain moist. Stir in the vinegar and garlic oil./ Transfer to a serving dish, arrange wilted onions over the top and serve.