Great Organic Greens!

Posted by Katie Elzer-Peters
October 13th, 2008
Filed in Fruits, Veggies and Herbs
Tags: container plants, greens, recipes, vegetables, winter

Cooler weather means greens! As your grocery store prices rise, and “fresh” produce comes from Chile, you can grow some of your own to offset the cost and have tastier, more nutritious food on your dinner plate. Below, a portrait of greens, their nutritional values, recipes and how to grow them.

K K K Kale!

Kale is one of my all-time favorite greens. (Just ask my husband.) I never ate it before I had a vegetable garden, but it is so easy to grow and so prolific that it is pretty much a no-brainer for the winter vegetable garden. Kale is part of the cabbage family, as are many greens. It is part of the Acephala group, which also includes collards. Kale is one of THE HEALTHIEST foods you can eat. Kale is high in anti-oxidants and contains lots of vitamins and minerals, including: beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and calcium.

Garrison Garden Kale Soup

cups of Kale, chopped
1 lb of kielbasa
2 cans of white beans, rinsed
2 cans of diced tomatoes
1 cup of dry white wine
4 cups of low-sodium chicken broth
1 tsp. ground coriander

Chop up sausage and brown in large soup pot. Add all other ingredients. Cook until Kale is soft. Eat!

Collards

Collard greens are in the same plant family as Kale. They are a staple of dishes in the Southern US, appearing at all major holidays. Every family has their secret recipe for preparing collards. Even when sauteed with bacon fat (as many recipes call for), collards still provide lots of nutrients and dietary fiber, including: Vitamin A, Folate, Vitamin C, Vitamin K, and Calcium.

Here is a recipe from the Collard Greens Festival:

COLLARD GREENS WITH TOMATOES

2 pounds collard greens, washed and cut or torn in bite size piece, 2 tablespoons Italian seasoning, or a combination of basil, oregano, and rosemary, 1 can (14 to 16 oz) tomatoes, chopped and drained – reserve liquid, rinse torn leaves well; do not dry them. Put in a large pan and let wilt over medium-low heat. Add Italian seasoning, chopped tomatoes and continue to heat for about 5 minutes. Add as much of the liquid from the tomatoes as you want, Heat for about 4 minutes, or until hot. Serves 4.

Swiss Chard

Swiss Chard is just as pretty in the garden as other annual plants. In areas with mild winters, Chard makes a great bedding or container plant. Chard is another prolific green. It pays to devise several ways to eat it. Tiny, young leaves are good in salads. Larger leaves are a nutrient-packed addition to traditional ratatouille. (Recipe by Diana Rattray, Chard addition by Katie!)

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
2 cups chard, chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.

Spinach

When I was little (about the age in my “A little about us” photo), the most dreaded words in the entire English language were “We’re having Spinach Quiche for Dinner!” Poor Mom. Now, I love spinach quiche, and everything else spinach. Spinach can easily be grown on your kitchen counter in a hydroponic greens grower. You can also grow it in a cold frame. Here is my Mom, Joy Elzer’s recipe for Spinach Quiche, straight from the cookbook she made me as a wedding gift.

Joy Elzer’s Spinach Quiche
1 unbaked deep 9 inch pastry shell
1 10 oz package frozen, chopped spinach (or six cups of fresh spinach, steamed and drained)
8 oz Swiss cheese

v2 T flour

1 c. milk
3 eggs, beaten
1/2 tsp. salt
1/8 tsp. pepper

Prick bottom and sides of pastry shell with a fork–bake at 425 degrees for 6-8 minutes. Cook and drain spinach. Combine cheese and flour, set aside. Combine milk, eggs, salt and pepper. Stir in spinach and cheese. Pour mixture into pastry shell. Bake at 350 degrees for 50-60 minutes.

Now that your mouths are watering at the idea of yummy greens, stay tuned for the next post with tips about how to grow fresh greens all winter long.