CSA Recipes

Wilted Winter Greens

4 servings

This simple recipe, from farmer Allan Balliett, is suitable for farm-fresh chard, kale, collards, beet greens and more. When he sautes wilted greens at his Shepherdstown, W.Va., farm, he doesn't separate leaves from stems (see "Techniques: Cutting Greens," above). You will need to adjust the cooking time depending on the density of the greens you choose.

3 tablespoons extra-virgin olive oil, plus more to taste

1 teaspoon finely minced garlic (optional)

1 pound greens, rinsed but not dried, chopped into bite-size pieces

Water (optional)

Salt

Freshly ground black pepper

Heat the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring constantly, for 1 minute, being careful not to burn it. Add the greens, then cover and cook for 1 minute. (For hardier greens such as collards and kale, you might want to add 1 cup of water, cover and cook for 5 minutes.) Uncover and add salt to taste. Use tongs to turn and lightly stir the greens, coating them evenly. Re-cover and cook until wilted to the desired degree of doneness; the greens should be tender. Season with pepper; add salt and olive oil to taste, if necessary.

VARIATION: In the "American University Shareholders' Cookbook," compiled by AU shareholders of the Fresh and Local CSA in Shepherdstown, a recipe from Shoshanna Sumka of Silver Spring adds 1/4 cup dried cranberries and 1/4 cup lightly toasted pine nuts to wilted greens just before serving.

Per serving: 112 calories, 2 g protein, 5 g carbohydrates, 11 g fat, 0 mg cholesterol, 2 g saturated fat, 299 mg sodium, 4 g dietary fiber