CSA Adventures, Box 9

In this week's box:
  • asparagus, 12 oz.
  • broccoli, 1 lb.
  • salad mix, 7 oz.
  • green garlic, 5 oz.
  • yellow chard, 12 oz.
  • potatoes, 1 lb 7 oz.
  • carrots, 1 lb 6 oz.
More signs of spring: salad mix, green garlic, asparagus, and fatter carrots. The green garlic went to season the spinach and dino kale from last week's box. Here's a recipe:

Mixed Greens with Duck Fat and Garlic
1 onion
1 or more stalks green garlic (or several cloves to one head of regular garlic)
2 tbsp. duck fat
pinch of hot pepper
1/2 cup relatively tart red or white wine (or water plus a little vinegar or lemon juice)
1/2 chicken broth
2 tsp. salt
1 lb. kale
1 lb. spinach (or chard)

Chop the onion and mince the white part of the garlic. Cook in a pot large enough to hold all the greens over medium-high heat with the duck fat and hot pepper until the onions are translucent. Add the wine and boil until most of it is gone. Add chicken broth and salt. If the kale isn't ready, remove from heat.

Remove the stems from the kale and discard. Chop leaves roughly and wash. Add to pot, cover, and simmer on low heat, stirring occasionally, until almost done.

Wash spinach. Add to pot, cover, and simmer until done. Correct salt.

If you don't have duck fat, substitute olive oil, bacon fat, or some diced bacon.

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