I joined a weekly CSA this past year and it’s been fabulous. I’ve been getting awesome, locally produced farm fresh produce and enjoying the fact that I’m supporting my community. It’s also been forcing me to stretch the limits of my creativity to ensure we’re not eating the same thing over and over again.
Take this for example:
Does anyone know what kind of greens these are? Seriously – if you know clue me in because I have no idea.
The first week we got it I thought they were field greens and tried to serve it like a salad…uh…no. Bad idea – these definitely need some cooking.
I was leaning towards dandelion or mustard greens maybe? The bi-color plus difference between the leaves (some of them are spiky, some are broad) is completely throwing me off. I emailed the farmer asking him what they were and he told me they were ‘Spicy Greens’ (apparently they’re his favorite) which is no help at all. Plus the note he included in this week’s box said that this patch is really producing so we should expect to see more and more of it in the coming weeks (great…)
Basically I needed to gird up and figure some way to cook these because I don’t want to end up wasting them week after week.
So I went back to my Southern roots (not really, I’m just a wanna-be and have never lived south of Ohio) and decided to do it old-school. Basically I chopped them, threw them in a pot and boiled the h*ll out of them.
I was actually intending them to be Mexican Spiced Greens but after tasting them there’s nothing Mexican or even Southwestern about them.
What they are is absolutely delicious. I’m not exaggerating. These didn’t turn out like I originally envisioned but when accidents taste this good I’m definitely not going to start complaining. Plus as a bonus this used all pantry staples so was super cheap to boot.
- 1 lb greens, tough stems removed and leaves chopped (since mine are a mystery use some mustard or collards)
- 6 oz smoked chicken sausage, cut into half-moon shapes (feel free to sub in a fully cooked smoked turkey sausage instead)
- ½ Tbsp olive or canola oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 14.5 oz can diced tomatoes, drained
- 1 cup chicken stock
- 1 tsp chipotle chile powder
- ½ tsp cumin
- ½ tsp Mexican oregano
- Salt and Pepper, to taste
- 2 cups hot cooked rice
- In large pot or Dutch oven heat ½ Tbsp oil over medium high heat.
- Add onion and sauté for about 5 minutes or until softened. Add in garlic and sausage and cook, stirring constantly, for another 30 seconds.
- Add in greens and toss until slightly wilted (you may have to do this in batches depending on the size of your pot).
- Add tomatoes through salt and pepper; cover and cook over medium to medium high heat for 25 minutes or until cooked down and the flavors have combined.
- Serve over rice and enjoy!
Loved it! Make sure you keep some hot sauce on the table for those super spicy lovers. If you’re worried about the heat level you could:
- Reduce the amount of chipotle chile powder
- Do half chipotle chile half paprika
- Use all smoked Spanish paprika.
Definitely make sure to use either smoked paprika or chipotle chile powder to give a wonderfully smoky flavor kick to the dish.
And I know this isn’t the most traditional way to cook greens but it’s sort of close. I’d keep this one simple and serve it as a one dish meal with some oranges or other fruit for dessert.
Plus I managed to use up all of the ‘spicy greens’ from this week’s box. Hmm…but what to do with them next week?