Easy Stovetop Solutions for Leafy Greens

Recipes From: Chef Jason, Bed-Stuy Farm Share Member

As a cook, I love taking down a cookbook and following a recipe. It’s great when I have a few hours free to teach myself how to make creampuffs or Coq au Vin. But usually, at the end of the day, I just want to get a protein, a starch and a vegetable onto a plate. When that happens, and I have leafy greens from the Bed-Stuy Farm Share (some of which I may not have even heard of), here are my three favorite options.
Once you get used to these techniques, try your own variations.

Easy Greens Roman Style

According to Marc Bittman, anything made with lemon juice, olive oil, and garlic can be called “Roman Style.” So…

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:
One bunch of any leafy green
2 tbls. olive oil or your favorite cooking oil
3 tbls. lemon juice
2 cloves garlic
any 1-lb. box of your favorite rice or pasta

Instructions:
1.Cut up your greens into little pieces as described in Easy Pasta Sauce (above).
2.Heat some olive oil in a large pan, toss in some garlic until it starts to brown, and then toss in your greens.
3.Add some lemon juice (a few tablespoons, if you like to measure).
4.Stir fry until the greens turn a brighter shade of green and then start to get darker.
5.You can add ground beef, turkey or tofu here to make a main dish or serve sans protein as a side dish.
6.Depending on the rest of your menu, you can serve as is or over rice or pasta.

Easy Pasta Sauce

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:

One bunch of any leafy greens
2 tbls. olive oil or your favorite cooking oil
any 1-lb. box of your favorite pasta.

Instructions:

1. Start by washing your greens, cutting out the stems and then cutting up the stems into small pieces. Roll up the leaves and cut them small too. If you have a dishwasher, you can use a food processor, but I find that washing the food processor is more work than cutting the greens by hand.

2. Pour oil into a large frying pan, wok, or skillet, and bring to a medium heat.

3. Add the greens and stir fry until the greens turn a much brighter green and then start turning a slightly darker green.

4. Add your favorite store-bought pasta sauce (I like Barilla’s Roasted Garlic, but watch out for sugar and salt—read the label!).

5. Let the whole thing cook until the sauce is bubbling slightly.

6. If you like, you can add ground beef, turkey, tofu or whatever protein you like.
7. Then boil up some pasta and serve the sauce over it.

Easy Curry Greens

A curry is really a blend of spices, and if you can’t find a curry you like, just get yourself some cumin and turmeric and experiment with them. I like the curry blends they sell at Whole Foods, but it can be an adventure trying out all the spice blends that call themselves curry.

Level of Difficulty: Easy
Prep time: 15 to 30 minutes.
Serves: 4

Ingredients:
One bunch of any leafy gree
2 tbs
olive oil or your favorite cooking oil
3 tbs. lemon juice
2 cloves garlic
any 1-lb. box of your favorite pasta.

Instructions:

1. Cut up your greens into little pieces as described in Easy Pasta Sauce (above).

2. Toss greens in a pan with some oil.

3. Once the greens have started to turn light green, add your curry (a tablespoon should do it—more if you like the flavor stronger) and a can of coconut milk.

4. Stir until all ingredients are fully blended and the mixture is starting to boil.

5. You can add ground beef, turkey or tofu here to make a main dish or serve sans protein as a side dish.
6. Depending on the rest of your menu, you can serve as is or over rice.

7. A teaspoon of brown sugar will sweeten the pot for young eaters who tend to hold out for mac and cheese or pizza.

Jason Schneiderman and his husband Michael Broder have been members of the Bed-Stuy Farm Share for three years. Jason is a poet and a doctoral candidate in English at the Graduate Center, CUNY. You can find out more about his publications and readings at his website, http://www.jasonschneiderman.net.