I think there’s going to be a lot of greens greens and more greens going on with the CSA in the next couple weeks. This recipe, which a friend pointed me to, seemed a good way to incorporate some of ours from this week. Dino’s one of my favorite neighborhood places around D.C., and they know their veggies – we did a vegetarian tasting menu there, and it was terrific.
I was fairly liberal with this recipe, swapping different greens, etc.
about 1 tbsp olive oil
about 4 cups greens (I used a mixture of kale and beet greens), cut into strips
1/2 onion, sliced
1/2 cup carrot rounds
2 cups homemade tomato sauce
2 garlic scapes, minced
8 cups veggie stock (I just noticed I misread the recipe here, which only asked for 4. Oh well, over it!)
1 tbsp seasoned salt
salt and pepper to taste
chopped sage, chives and parsley, to taste
1/2 tsp sriracha
squeeze of lemon juice (optional – I didn’t put it in originally but may add on reheat)
1/2 cup rice, cooked
2 cups parmesan, grated
half a leftover green pepper, chopped
Cook onions, carrots and pepper in oil until softened. Add greens and wilt.
Add tomato sauce and veggie stock, half the seasoned salt, and herb mixture. Simmer for two hours.
Add remaining herbs and seasoning. Stir in rice and cheese. Add lemon juice and adjust seasoning if you need, and serve.
Calories: 142 per serving (8 servings)