Recipes for Spring, Week 5

Braised Broccoli (Broccoletti Stufati)
adapted from The Silver Spoon

Heat olive oil in a pan. Add chopped garlic (or garlic whistles) and broccoli cut into florets (use entire shares’s worth). Cook over low heat, stirring occasionally, for 5 minutes. Season with salt and pepper, add 2/3 cup water, cover and simmer gently for about 15 minutes until tender. Remove lid, increase heat to medium and reduce excess liquid before serving.

Kale with bacon
adapted from The Joy of Cooking (1997)

Strip leaves from stems, and coarsely chop:

Cook in large skillet until crisp, then remove to drain:

Pour off all but 1 tablespoon of drippings, then add:

Cook over medium heat until onions golden brown, then add as much kale as will fit in skillet and sprinkle lightly with salt. As kale cooks down, add the rest. Cover and cook over medium heat until kale is tender, 15 to 20 minutes. Season with salt and pepper. Toss with reserved bacon and 1 tablespoon red wine vinegar.

Skillet eggs with kale and sausage
adapted from From Asparagus to Zucchini

Heat large skillet over medium-high heat. Add sausage and cook about 3 minutes. Add all kale and cook, tossing often, until wilted, about 5 minutes. Sprinkle pepper, toss, and move to edge of pan. Reduce heat to medium and crack eggs into center of pan. Cook briefly uncovered, then sprinkle 3 tablespoons water over kale and eggs, cover, and cook until eggs are set, about 3 minutes. Sprinkle cheese over dish and serve immediately.

Chard Tart
adapted from The Joy of Cooking (1997)

This recipe is easier than it initially appears, but it does take more time than other reipces. But it’s worth it. Preheat oven to 425°F. Prepare pastry, by whisking together:

Stir in with a fork until thoroughly blended:

The dough will be crumbly and difficult to roll, so press it evenly into 11-inch tart pan. Bake until crust is set and lightly golden, 10 to 15 minutes, pricking the bottom if it bubbles. Meanwhile, cook in a large skillet over medium-low heat until softened, 10 to 15 minutes:

Increase heat to medium and add and cook until tender, 8 to 10 minutes:

Season with:

Combine in a bowl:

Add chard mixture, then scrape the mixture into prepared tart shell and spread evenly. Reduce oven to 375°. Bake until filling is golden and firm, 25 to 35 minutes. let cool to room temperature before serving.

Fresh fennel bulb salad
inspired by From Asparagus to Zucchini

Remove fronds from fennel bulbs. Cut away root and slice fennel into very thin pieces (or grate it). Pour vinaigrette over fennel and allow to marinate at room temperature 20 minutes or longer. Makes 3-4 side dish servings.