For seasonal eaters in cold climates, the green in the fields is looking pretty good after months of dreary brown and gray. But remember that saying about “too much of a good thing?” That’s what came to mind the last couple weeks at the Farmers Market and when picking up my CSA boxes. Lots and lots of green: spinach, lettuce, bok choy, mizuna, frisee and komatsuna. All gorgeous, all delectable, but all green and all leafy.
In the words of the positive thinkers, this is not a problem but a challenge. So this week will be devoted to some ways I’ve been having a little fun with the plentiful greens of the season:
- adding some color
- adding fast flavor
- adding some texture
- featuring it in a main dish,
- cooking it a different way
- adding substance with proteins or grains
See how the techniques work and you can make up other uses for all your greens.
Sunday’s One Dish Meal: Spinach and Sweet Potato Soft Shell Tacos
Makes 10-12 tostadas
Spinach has renewed appeal when paired with bright orange sweet potatoes and black beans. Make this colorful dish fast enough for weeknights by thinking ahead: Microwave or bake some sweet potatoes one night, but cook extra so you’re set for this dish a couple nights later.
- 1 large red onion (or yellow), diced to about ½ “
- 1 Tbsp. olive oil
In a large sauté pan, heat oil over medium heat until hot but not smoking. Add onion and sauté about 4-5 minutes, stirring occasionally to prevent burning.
- 2 tsp. minced garlic (fresh or bottled)
- 1 tsp. chili powder (more or less to taste)
- 1 tsp. ground cumin
- 1 tsp. dried leaf oregano
Stir into onions, in the order given, and cook just 3-4 minutes, stirring a couple times.
- 2 med. cooked sweet potatoes (about 1 to 1½ lbs.), peeled and cut into roughly 1” cubes (about 3-4 cups)
- 1 bunch spinach, stemmed and cut roughly into 2” squares (or 6 to 8-oz. bag pre-washed spinach)
- 1 15-oz. can black beans, undrained (or black soybeans, for a change)
Stir gently into onion mixture, in order given, and simmer on low heat for about 10-15 minutes, stirring a few times and adding a little water or broth if necessary to prevent sticking. While filling simmers, assemble desired toppings and place in small bowls:
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Salsa
- Shredded cheddar cheese (or goat chevre would be very nice)
- Sour cream
When filling is done, wrap
- 10-12 corn tortillas (preferably freshly made)
in a lightly dampened cloth napkin, cheese cloth or tea towel. Microwave 30-60 seconds until soft but not mushy. Serve immediately, placing a tortilla on each plate, topped by about ¾ cup filling. Roll or eat open-faced. Pass optional toppings at the table.
On the side: Plate of jicima sticks and baby carrots, sprinkled with fresh lime and chopped cilantro
Read on for Monday’s Red, White and Greens Stir Fry: Super Simple, Very Versatile