Raw – peel and slice, use some salt and pepper, in salads or like fresh radishes
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.
Simple and Fresh Collard Greens Recipe
Ø 1 Cup of Tiny Farm’s Collard Greens, sliced
Ø ½ Garlic Glove, minced (optional)
Ø Nonstick cooking spray or 1 teaspoon oil
Ø Salt and pepper
Remove main stem. Slice your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you’ll be getting mouthful of stringy greens!).
Rinse your greens, leave wet. This is an important step! The water that stays on helps this cook to perfection.
Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually no more than 3 minutes. Add tablespoon of water if pan is too dry.
Toss with salt and pepper to taste (for this amount I usually use about ¼ teaspoon salt and 1/8 teaspoon pepper. Serve with your favorite entry.
Top with Balsamic vinegar for sweeter taste, or try different oils. Chili flakes are good, too!
Ø ½ cup extra virgin oil
Ø ½ cup white balsamic vinegar or regular balsamic vinegar
Ø 1 clove crushed garlic
Ø 1 teaspoon ground mustard
Ø 1 pinch salt
Ø Ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Greek Kale Salad: (1 Serving)
Ø 1 bunch of kale
Ø ¼ Wheat
Ø 1 Whole Pita Bread
Ø 1 ½ tablespoon of extra virgin olive oil
Ø ½ tablespoon fresh Lemon juice
Ø Pinch crushed red pepper
Ø Salt and Pepper
Ø 6 to 8 grape Tomatoes, halved
Ø 1 tablespoon pitted Kalamita olive, cut lengthwise into slivers
Ø ½ ounce Feta Cheese crumbled
Preheat to oven to 400 degrees F.
In a large pot of boiling water, cook the kale leaves about 5 minutes or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a bowl.
Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
In a small bowl, combine 1 teaspoon of olive oil with lemon juice and crushed red pepper and season with salt and pepper. Add the grapes tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!
Garlic Spigarello Recipe
Ø 1 bunch of Tiny Farm’s Spigarello Broccoli Leaves
Ø 1 tablespoon of Olive Oil
Ø 1 or 2 cloves of garlic
Ø Salt and pepper to taste
Wash and roughly chop the Spigarello into bite size pieces, leave greens wet. Chop the garlic. Heat a skillet, add the oil and garlic, cook just until fragrant (be careful, garlic burns easily). Add chopped Spigarello leaves and cook just until wilted. Season to taste salt and pepper.
You can also add walnuts or use sunflower seeds or pumpkin seeds for a different flavor. For some spice add chili flakes or if you want a sweeter taste you can add honey, dried fruits or maple syrup. The possibilities are endless!!
Swiss Chard with Goodies
Vegetable: Swiss Chard
Contributor: Tiny Farm
Bunch of Tiny Farm Swiss Chard, washed leaves in large pieces, stems cut into 1 inch chunks
2 Slices Bacon, cut in small pieces
A small onion, sliced
2 Cloves Garlic, crushed and cut into pieces
Sauté the Bacon – well cooked but not crisp, drain leave 1 Tb drippings
Add onions, cook until clear
Add garlic, soften
Add Chard, stems first, leaves on top, lower heat, cover lightly, let cook 3 minutes, stir to wilt greens. Turn off heat let set a minute, serve.