A note about the way I cook: it's not very precise. I truly think that if your ingredients are good it's hard to go too wrong, and I usually just make things up on the fly. Basic principles about cooking with greens: oil and other animal fats, salt and vinegars are your friends. As are nuts, cheeses, alliums (onions/garlic etc) and citrus. I recommend gathering your favorite and the greens in your box and experimenting.
Raw Kale Salad from The Brain of Farmer Alissa
I think I shared this one last fall, but not everyone was here last fall so I thought I'd re-share. If you think you don't like kale, you just haven't had it the right way. This is one way you must try, especially if you are living in a kale-less world.
Ingredients:
1 bunch of red russian kale or about 1/2 a bunch of larger leafed kale
Some olive oil
A vinegar that you love - I'd recommend balsamic, but red wine or cider will be great too, OR some lemons
Walnuts or almonds
Red onion, or even the green garlic in the Week 2 2012 Share would work
Some cheese - I like feta a lot for this, but I have also used a hard cheese like pecorino
Olives? If you like them?
Salt and Pepper
Directions:
Prep the kale by washing it and chopping it into strips. If you are using baby kale I don't think it's necessary to de-stem (heck, I actually never de-stem because it's so time consuming and I think the stems are yummy. But some people would disagree. So de-stem if you are feeling particular and leisurely.) Place it in a bowl and drizzle some olive oil over it - enough to lightly coat. Then get your (clean) hands in there and work it around a bit. Or use a tongs if using your hands doesn't feel right to you. Salt it a bit.
Prep your other items - thinly slice the onion or green garlic and the olives (if using) and grate or crumble the cheese. I recommend chopping and then lightly pan or oven roasting the nuts to bring out the oils a bit and added flavor. I actually use a toaster oven for this process because it's harder to forget about them with the see-through front.
Put all the other items on the salad and douse with the amount of vinegar that feels right to you. Add a couple turns of the pepper grinder and dig in!
Dandelion Greens with Bacon - from the brain of Farmer Alissa via many great chefs (Repeat from Week One)
1 bunch dandelion greens
1/4 pound slab bacon
a bit of onion, shallot or your Wellspring green garlic, minced
1 teaspoon Dijon mustard
1/3 cup red wine vinegar
Freshly ground black pepper
Wash the dandelion greens in several changes of water and dry thoroughly. Tear into pieces and put in a bowl.
Remove the rind, if any, from the bacon and cut into �-inch lardons. Heat a wide, heavy skillet over medium-high heat. Add the bacon and cook, stirring, until browned and crisp. Remove bacon from skillet with a strainer or slotted spoon.
Pour off all but about 2 Tablespoons of the bacon fat and return the skillet to the heat. Add the minced shallot and saut�, stirring occasionally, for a minute, until slightly softened. Add the mustard and vinegar and stir for about 30 seconds, until bubbling and just the slightest bit reduced.
Pour the bacon and the dressing over the dandelion greens, toss gently and serve immediately.
Also, I thought this Spinach and Green Garlic Soup recipe looked simple and tasty!
http://orangette.blogspot.com/2008/04/that-easy.html