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.