Braised Greens + Green Beans with Smoked Paprika + Microgreen Salad

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Braised Greens

  • 1 bunch of chard

  • 1 bunch of collards

  • 1 bunch of radish tops

  • 1/2 onion, diced

  • 1/2 yellow bell pepper, thinly sliced

  • 1/2 red Carmen sweet pepper, thinly sliced

  • 2 cloves garlic, chopped

  • 2 tablespoons EVOO

  • 1/4 cup cider vinegar

  • Sea salt + pepper to taste

Wash and chop greens (you can leave the stems on or remove them). In a stock pot over medium-high heat, sauté onions, peppers, and garlic with EVOO until tender. Add the greens and season with salt. Cook greens, covered, about 20 minutes, stirring occasionally. Add vinegar and cook 5 minutes more. Remove from heat. Season to taste.

Green Beans with Smoked Paprika

  • 3/4 pound green or wax beans

  • 2 tablespoons EVOO

  • 1 clove garlic, chopped

  • 1/4 teaspoon smoked paprika

  • Sea salt to taste

Blanch the beans (optional). In a sauté pan over medium heat, add EVOO and garlic and cook about 2 minutes. Add green beans and cook about 5 minutes, stirring often. Add paprika and salt and cook 3 minutes more. Remove pan from heat.

Microgreen Salad with Pepper Jelly Vinaigrette

For the Pepper Jelly Vinaigrette (find our Summer CSA pepper jelly recipe here):

  • 1 tablespoon white wine vinegar

  • 1/4 teaspoon Dijon mustard

  • 2 tablespoons pepper jelly

  • 1/4 cup EVOO

  • Sprinkle of salt

  • Whisk everything together.

For the Microgreen Salad:

  • Microgreens

  • 1 radish, thinly sliced (use a mandolin if you have one)

  • 1/2 yellow bell pepper, thinly sliced

  • 1/2 red Carmen sweet pepper, thinly sliced

  • 1/4 red onion, thinly sliced

  • 5 muscadine grapes, cut in half, seeds removed

  • Sea salt to taste

Mix everything together, season with salt to taste. Toss with pepper jelly vinaigrette.

RecipesCarly Demler