Simply Sautéed Swiss Chard

Colorful rainbow chard is one of the vibrant greens we see frequently coming from Windflower Farm. One of the best ways to prepare it is simply sautéed with oil, salt & pepper, but incorporating a few other CSA items makes this especially delicious! Member Elisabeth Stuveras has modified a recipe she found on Simply Recipes to make the most of her share. She recommends it as a light lunch or dinner with scrambled eggs on the side

Simply Sautéed Swiss Chard

• CSA Swiss chard

• CSA Onion

• CSA Garlic scapes

• Pinch of red pepper flakes

• CSA Eggs (scrambled and on the side)

Rinse the chard, then tear or cut the leaves away from the stalks. Cut the stalks into 1/2-inch pieces and separately cut the leaves into 1-inch wide strips.

Thinly slice garlic scapes and dice onion. Heat some olive oil in a sauté pan over medium heat, then add garlic scapes, onion, and crushed red pepper. Cook until fragrant.

Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes until soft. Then add the chopped chard leaves, tossing with the oil & aromatics. Cook 3-4 more minutes, turning chard frequently to wilt and cook it consistently.

Sweet Potato Black Bean Enchiladas

This is a great make-ahead recipe to keep you fed for the week. The enchiladas also freeze well. Feel free to throw in other veggies in addition to the sweet potatoes and kale - I've added corn, bell peppers, and summer squash. You can buy enchilada sauce or make your own with their linked recipe (I recommend the homemade version, it's simple, quick, and delicious!). 

Sweet Potato Black Bean Enchiladas from Minimalist Baker

Time: 55 minutes

Yield: 10 enchiladas

Ingredients: 

TORTILLAS

10 small yellow or white corn tortillas

FILLING

3 cups cubed sweet potatoes (skin on)1 Tbsp coconut or avocado oil 1 tsp ground cumin1/2 tsp smoked paprika1/4 tsp sea salt2 cups chopped kale (or other sturdy green)2 Tbsp water

1 15-ounce can black beans* (drained // or sub pinto or refried beans)1/4 cup Red Enchilada Sauce (or store-bought)

SAUCE

3 cups Red Enchilada Sauce (divided // or store-bought)

FOR SERVING optional

Cilantro Guacamole, avocado, or Avocado Crema (see notes for recipe)

Instructions:

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine.

Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).

In the meantime, add your kale to a large cast-iron or metal skillet over medium heat with 2 Tbsp (30 ml) water. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. Uncover and set aside. (You could also sauté the kale in a bit of oil if you prefer.)

Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine.

Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become more pliable and easy to roll.

Pour about one third of the enchilada sauce into the bottom of a 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.

Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish. If you run out of space to roll the tortillas in the baking dish, continue saucing, filling, and rolling them on a small serving plate.

Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle. TIP: Use less sauce for slightly drier enchiladas. The more sauce you use, the more tender the tortillas will become.

Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, cilantro, and avocado crema (recipe below), but these enchiladas are delicious on their own!

Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Leafy Greens Sandwhich

CSA member Robin suggests the Peanut Butter and Greens Sandwich from Lukas Volger and says, “I was skeptical about this before I tried it, but it's fantastic. Make a big batch of marinated greens, and then use leftovers for these sandwiches.”

White Bean/Kale/Sausage Stew Non-recipe Recipe

From CSA member Ellice Lee

Feel like cooking with some CSA greens and what's in your pantry & fridge? This is a non-recipe recipe that will make a quick & easy meal.

Ingredients (Serves 4 to 6)

• Handful of CSA greens (kale, dandelion greens, rainbow chard)

• 1 can of white beans (Great Norther or Cannellini), drained, rinsed

• 2–3 Sweet Italian Sausages (removed from their casings)

• Crushed red pepper flakes (I used Korean Gochugaru—spicy!)

• Olive oil

• Salt & pepper to taste

Directions

Remove sausages from their casings and break up into a nonstick skillet with a splash of olive oil over medium- high heat. When sausage is close to being fully cooked (or buy fully cooked sausage and sauté), add beans and combine till warm. Throw in a big handful of chopped greens until lightly wilted. Top with another splash of olive oil and crushed red pepper flakes. Add salt & pepper to taste and you're done! Serve with your starch of choice (I prefer brown rice).

This recipe has been adapted from Bon Appetit

Spiced Chickpea Stew with Coconut and Tumeric

From member Cara McAteer: The return of chilly weather this weekend brought to mind a fast and easy recipe from the New York Times cooking page for a chickpea stew that I had in heavy rotation last fall. Several ingredients from this week’s share will go nicely in it. I got onions this week and also young ginger which I think will be even better than regular ginger root in this stew. The bunch of kale that I received will be the greens. The recipe calls for red pepper flakes but the hot peppers from my share will make a more flavorful substitute. Instead of garnishing with mint as the recipe calls for, I will garnish with the cilantro from my share. To make this a heartier meal, I usually serve it over quinoa.

INGREDIENTS

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

PREPARATION

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency.

Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.