Braised Greens + Green Beans with Smoked Paprika + Microgreen Salad
Recipes by Farmers' Chef James Edwards and Charlotte Coman.Braised Greens1 bunch of chard1 bunch of collards1 bunch of radish tops1/2 onion, diced1/2 yellow bell pepper, thinly sliced1/2 red Carmen sweet pepper, thinly sliced2 cloves garlic, chopped2 tablespoons EVOO1/4 cup cider vinegarSea salt + pepper to tasteWash 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 Paprika3/4 pound green or wax beans2 tablespoons EVOO1 clove garlic, chopped1/4 teaspoon smoked paprikaSea salt to tasteBlanch 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 VinaigretteFor the Pepper Jelly Vinaigrette (find our Summer CSA pepper jelly recipe here):1 tablespoon white wine vinegar1/4 teaspoon Dijon mustard2 tablespoons pepper jelly1/4 cup EVOOSprinkle of saltWhisk everything together.For the Microgreen Salad:Microgreens1 radish, thinly sliced (use a mandolin if you have one)1/2 yellow bell pepper, thinly sliced1/2 red Carmen sweet pepper, thinly sliced1/4 red onion, thinly sliced5 muscadine grapes, cut in half, seeds removedSea salt to tasteMix everything together, season with salt to taste. Toss with pepper jelly vinaigrette.