At the beach today I found myself entranced by the stunning colors of the ocean. There were blues in hues that were so subtle and so sweet it captivated me. Returning to the farm with this experience still fresh and the sun slowly lowering in the west, I remained in the color-flabbergasted frame of mind. I gazed out over my land and gardens and was awestruck by the number of shades of green before me. Gazillions of greens. And, interspersed with orchids in brilliant colors, the last of the burst of the poinsettias, the magenta of the red tis, the splashes of the citrus in the trees. The palette of my precious life was in full parade today and it blew me away.
And speaking of greens!
I know you all love the greens you get from our farm or your own market. But, we all need new ideas on preparing them. Mostly I just stir fry mine in some olive oil with garlic and onions and perhaps a splash of mirin or soy sauce. But, I like to vary it some. Try these suggestions below.
Spicy Chard with Ginger
Separate stems and leaves from a bunch of Swiss chard. Chop leaves and dice stems small. In a large skillet, heat tablespoon of olive oil over medium-high heat. Add chard stems, 2 teaspoons minced peeled fresh ginger and 2 sliced chili peppers. Cool until stems soften, about 3 minutes. Season with some salt and pepper. Add chard leaves, cover and cook until wilted, about another 3 minutes. Uncover and cook until tender.
Kale with Bacon
Cut up a bunch of kale. In a large skillet, cook 4 slices of bacon, chopped, over medium heat, until browned. With a slotted spoon, transfer to a plate. Pour off all but a teaspoon of fat from skillet. Add 4 scallions, sliced, and cook until softened. Add kale and cook covered until wilted. Uncover and cook until tender, about 5 minutes. Season with salt and pepper and stir bacon back in.
Asian Greens with Onion and Lemon
In a large skillet heat 1tablespoon of olive oil. Add a red onion, diced, and ½ teaspoon red pepper flakes. Cook until the onion softens. Add one nice-sized head of tat sai or pac choi, chopped. Cook until wilted, about 5 minutes. Season with salt and pepper and the juice of ½ lemon.