Monday, May 28, 2012

Cooking with Wilted Greens: Bean & Carrot Salad

It's farm share season again and we're so excited to be getting our fresh, organic, locally grown crops from our CSA (community supported agriculture) farm

We just love the veggies and the new produce we are able to try through the co-op.

However, one thing we struggle with is using all of the greens that we receive.

Read on for the full recipe...

Last week we got 5 bags of mixed greens and spinach, plus a head of bok choi, a head of butter lettuce, AND the greens on top of the carrots, beets, and turnips that we got. Delicious and beautiful, for sure, but there is only so much salad that a family can eat in a week! That's why we turn to dishes that call for wilted greens--the greens cook down immensely and then you can use up more of them! (It's also possible to freeze cooked wilted greens, unlike fresh greens.)

Here's a recipes I found this week to help use up some of our greens! We're getting another share on Tuesday, so we need to use these up quickly! I'll continue posting wilted greens recipes as we discover (and enjoy) them!

Bean, Carrot, & Wilted Bean Salad

2 tsp Cumin
1 1/2 tsp Curry Powder
1 tsp All Spice
1/4 tsp Nutmeg
1 T honey
2 T white wine vinegar
4 T olive oil (divided)
1-2 Bag(s) of greens
4 cloves diced Garlic
8 shredded Carrots
2 cans Cannelloni Beans (or Garbanzo Beans)

First, heat 2 T oil and spices in a pan, once they become fragrant, add honey and vinegar. Continue heating until well combined. Pour over shredded carrots and rinsed beans in a medium bowl.

Next, heat 2 T oil and garlic in the pan. Do not brown the garlic or it may turn bitter. Add greens and cover, allowing greens to wilt. Combine with carrots and beans, and enjoy!

Happy Greens!

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