This week your basket contains: leeks, onions, carrots, potatoes, cabbage, and greens mix (kale, collards, and cabbage) 

Harvesting the kale yesterday we were seeing many little broccoli-like flower buds which are a sign of new spring growth to come.  We added them to this mix for a tasty little treat they call cimi di rapa in Italy.  This would be a great way to use your greens mix and/or your cabbage.

BRAISED LENTILS WITH GREENS AND BACON

1 ½ lb. greens

1 bay leaf

4 c. low-sodium chicken broth

1 ½ c. French lentils

5-6 slices bacon

1 large onion, chopped

1 large carrot, chopped

salt

6 cloves garlic, thinly sliced

1 Tbsp. paprika

½ c. dry red or white wine

1 ½ Tbsp. fresh thyme leaves

sugar to taste

black pepper

sherry vinegar or lemon juice to taste

Bring 4 quarts of salted water to a boil. Remove greens from thick stems. Coarsely chop greens and finer stems. Finely chop the coarse stems and set aside. After rinsing leaves, add them to boiling water and cook until tender, about 4 minutes. Immediately drain greens and transfer to a bowl of cold water. Once greens have cooled, squeeze firmly to remove excess liquid. Set aside. Meanwhile, add bay leaf to chicken stock and bring to a boil in a medium saucepan. Add lentils and simmer until tender, 30-40 minutes, stirring occasionally. Remove from heat.  Cut bacon crosswise into 1/3-inch-wide pieces. Brown the bacon in large Dutch oven over medium heat. Transfer pieces to paper towel-lined plate and set aside. Discard all but 2-3 Tbsp. rendered fat; add stems, onion, carrot and large pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Add garlic and continue to cook until vegetables begin to brown and stick to pan. Add paprika and cook, stirring constantly, until aromatic and toasted, about 1 minute. Add wine, thyme and large pinch of sugar; cook until liquid has evaporated, 1-2 minutes. Stir in lentils and bring to a simmer. Reduce heat to low, cover pot, and cook until flavors have blended, about 20 minutes. Stir in cooked greens, adjust seasonings with salt, pepper, sugar and sherry vinegar or lemon juice to taste. Serve immediately, garnished with reserved bacon.  From FOODAY.

PENNE WITH KALE AND POTATOES

½ lb. kale

2-3 Tbs. salt

1 large yellow-fleshed potato, ¾” cubes

14-16 oz. uncooked penne pasta

1-2 cloves garlic, chopped

3-4 Tbs. olive oil

fresh black pepper to taste

Clean the kale, removing tough ribs, and cut it into thin strips.  Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes.  Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth).  Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat.  When garlic begins to sizzle, remove from heat.  Drain pasta and vegetables, reserving 2 cups of the cooking water.  Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water.  Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce.  Add more cooking water as needed.  Serve in bowls, topped with a drizzle of remaining olive oil and pepper.  Serves 8.  Adapted from Red, White and Greens by Faith Willinger. 

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