Seasonal greens recipes

Chef Rachel did a demo at the Highland Park farmers market on Friday. She made the recipes below. Hope you try them yourself at home.

POLENTA TART WITH SEASONAL GREENS AND CHERRY TOMATOES

3 cups vegetable or chicken stock

1 cup instant polenta

¼ cup parmesan cheese

1 TBSP olive oil

3 cloves garlic. minced

1 medium onion, diced small

6 cups season greens- chard, spinach, kale or a mixture

2 cups cherry tomatoes, preferably varied colors

salt and pepper to taste

Bring stock to boil, add polenta, whisk until smooth. Cook for 3-5 minutes. Add parmesan and black pepper. Oil a 9x12 baking dish, smooth polenta out in layer in pan. Let rest. Pre heat oven to 400.

Heat oil, sauté garlic and onions until translucent, add greens, cook until greens wilt, season to taste. Spread evenly over polenta. Dot tart with cherry tomatoes. Bake for 20 minutes.

(optional toppings: crumbled bacon, goat cheese, sautéed mushrooms, poached eggs)

GREEN GOODNESS SOUP

3 TBSP olive oil

3 green cardamom pods

3 cloves garlic minced

1 inch piece ginger, grated

1 large onion, diced

3 stalks celery

1 bunch scallions

1 bunch swiss chard, cut in 1 inch squares, include stems

½ cup Arborio rice

juice of 1 lemon

64 oz vegetable or chicken stock

salt and pepper to taste

In stock pot, heat oil, add cardamom pods toast lightly, add garlic, ginger and onion cook until translucent. Add rice, stir to coat in oil. Add celery, scallions and chard, stir briefly and cover with stock. Bring to boil and lower to simmer for 20 minutes. Puree using blender, immersion blender or food processor. Be careful while pureeing the hot liquid. Add lemon juice, salt and pepper to taste.

Other green or white veggies can be added to the pot. Leeks, lettuce, kale, potato, peas spinach, etc are all welcome. When your CSA overwhelms you with greens, this soup will make them disappear from the fridge and a smile appear on your face.