Spaghetti with Broccoli Raab
Bring a large pot of water to boil, toss in the cleaned raab (remove the big stems, cut to size) and when the water comes back up to a boil toss in the spaghetti and boil for the time recommended on the pasts package.
In the meantime, in a small sauté pan, add a few tablespoons of olive oil, 2 anchovies and a couple chopped garlic cloves and brown the garlic on low heat.
If you have fresh paprika, toss in some of that in the hot oil just as you turn off the heat for the garlic, or use a pinch of red pepper flakes.
Strain the pasta and raab, put back in the main pot and mix-in the garlic mixture and douse with another tablespoon of the GOOD sweet paprika. If you don’t have the good, tangy and sweet paprika just leave it out.
Sprinkle with cacio ricotta (dried salt-cured ricotta) or pecorino romano cheese.
From one of our great customers, Bev:
Soy-Braised Mustard Greens
2 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine) or white cooking wine
1 1/2 pounds mustard greens
1-2 tablespoons roasted peanut or sesame oil
1 tsp. curry powder
2 medium garlic cloves, minced, or more to taste
1 tablespoon minced fresh ginger
Kosher salt and white pepper to taste
Combine the soy sauce and mirin in a small bowl and set the mixture aside. Wash the mustard greens really good. Discard the stalks and rip the leafy portions into small pieces. Shake to remove excess water.
Heat the oil in a large, deep saute pan. Add garlic and ginger and saute over medium-high heat just until fragrant, about 30 seconds. Add the damp greens and stir to coat with the oil, curry and the aromatics, about 30 seconds. Salt and pepper to taste.
Add the soy sauce mixture, cover, reduce the heat, and cook, stirring once, until the greens are tender, 5 to 7 minutes. Remove the cover and simmer briskly until the excess liquid has evaporated, 1 to 2 minutes. Adjust the seasonings and serve immediately
This week’s Vegetable Box contains Italian Dandelion Greens…. what to do?
Dandelion Greens are bitter and VERY healthy! With 7 times the Lutein contained in carrots, we know we should eat greens like this occasionally.
The first link is a simple way of cooking the greens, the longer the cooking, the less bitter. (You can even boil the greens before cooking to reduce the bitterness – at the expense of losing nutrients.)
This next recipe is my favorite, incorporation the greens in a pasta dish (we use this method for arugula in the summer too).
Little Ears with Dandelion Greens
Enjoy this Spring Treat!
Yes, lettuce tea is reported to help you sleep. This is one of the remarkable uses for the fine lettuce you receive in your weekly vegetable box or purchase at the market.
A couple of the larger outside leaves cut and steeped in hot water for 15 minutes makes the tea (you can add a bit of mint to add more flavor).
More info: http://www.thirdage.com/sleep/let-lettuce-help-you-sleep
Not so sure? You can buy lettuce based tea: https://www.facebook.com/lettucetea
Now for something entirely different:
Our first 2013 attempt at a new vegetable that can be grown early in the year – Hon Tsai Tai.
To eat, trim the bottom of the stems if you don’t want your greens too chewy, chop into 1-2″ pieces (save the flowers for a garnish. Sauté with garlic, chilies, ginger, soy sauce or any of your other favorites.
Please let us know whether you like it. Bunches are 8 oz in this week’s SIMPLE box.
Lettuce Soup. Every year I try to remind everyone that there are many alternatives to using all your lettuce in salads.
Searching the internet, Emeril, from Food TV, has a 5 star recipe and many blogs point out the lettuce soup is the perfect way to use any wilted lettuce you may have left over from the Farmers Market.http://www.thenourishinggourmet.com/2008/06/tangy-herbed-lettuce-soup-2.html
Don’t miss the chance to make some – try it while lettuce is plentiful! The soup is also delicious cold!.