Collard Greens Mineira

Ingredients

• 1 1/2 lb collard greens, cleaned with stems removed
• 3 slices bacon, finely chopped

Instruction

Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp.

Add collards, tossing to coat, and cook until just bright green, about 1 minute.

Season with salt and serve immediately.

4 servings
Calories: 49
Fat: 2.6 g
Fiber: 2.6 g
Protein: 3.2 g

Lemon Sesame Glazed Kale

Kale. Who would have thought I'd be cooking kale?

Ingredients:

• 1 to 1 1/2 pounds kale
  
• 1 Tbsp olive oil
  
• 2 cloves minced garlic
  
• 2 tsp lemon juice
  
• 1 Tbsp honey
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 Tbsp sesame seeds
  

Instructions:
Remove any large stems from the kale and wash them thoroughly. Roughly chop.

Heat a large skillet over medium heat. Once hot, add the olive oil.

Add garlic, lemon zest, lemon juice, honey, salt and pepper. Stir to combine.

Add the kale and saute for 4-5 minutes, tossing continually.

Add the red pepper flakes and sesame seeds. Toss to combine.

Adjust seasoning if needed. Serve immediately.

4 servings
Calories: 113
Fat: 3.3 g
Fiber: 5.5 g
Fiber: 5.5 g

Radish - Greens Soup

While searching for any and all recipes Radish, I stumbled on this one. It definitely tastes better than it ever deserves to... and seriously, while it's in the pot cooking it looks, well, not like good eats. But, with some patience and trust (or mostly curiosity to be honest) it turned into a pretty darned good soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups chicken broth
• 1/3 cup heavy cream
• nutmeg
  

Instructions:

• Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• Return the mixture to the saucepan. Mix in the heavy cream. Add salt, pepper and nutmeg to taste. Cook and stir until well blended. Serve with a good crusty bread.

6 servings
Calories: 177
Fat: 10 g
Fiber: 3.3 g
Protein: 4.4

Radish - Citrus Salad

Yikes! From the CSA, week 1 gave us two bunches of radishes. I was out of town, and they didn't get used. Week 2 gave us yet another bunch of radishes. What to do, what to do? I went in search of recipes using a LOT of radish. This salad is crisp, light, and delish. (I tripled the recipe, and we have a bowl of goodness in the fridge.)

Ingredients:

• 1 bunch radishes, tops removed, thinly sliced
• 1 orange, zested and peeled
• 1 lemon, zested and juiced
• 1 tsp olive oil
• 1 cup carrot, shredded (optional)
  

Instructions:

• In a small bowl, combine the orange zest, lemon zest, lemon juice and olive oil.
  
• Place the radish slices in a medium bowl, and add the zest and juice. Stir to mix and allow to marinate for a minimum of 15 minutes.
  
• Cut the orange into small pieces, and add both the orange and carrot.
• Mix and serve.
  

6 servings
Calories: 34
Fat: 0.9 g
Fiber: 1.6 g

Asian Spinach and Mushroom

Again, the CSA has inspired more creative cooking. This recipe uses a whole bag of fresh spinach and some left-over fennel. It was delicious paired Asian Baked Tilapia.

Makes 4 servings

Ingredients:

• 1 Tbsp olive oil teaspoons oriental sesame oil
• 1 Fennel bulb, cut into strips
  (originally this was red pepper, but we don't touch sweet peppers)
  
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 ounces sliced mushrooms (a mix would be delicious)
  
• 1 large bag spinach, stems trimmed (about 10 oz)
  
• 6 green onions, cut into thin strips
• 1 tablespoon soy sauce
• 2 tsp dark sesame oil
  

Instructions:

• Heat olive oil in large nonstick skillet over medium-high heat. Add fennel, ginger and garlic and sauté 1 minute.
  
• Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
  
• Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce and sesame oil. Season to taste with salt and pepper.
  

4 servings
Calories: 108
Fat: 6.1 g
Fiber: 4.5 g

Rhubarb Sorbet

Now that we've joined a CSA, and are getting a weekly supply of fresh fruit and veggies, I'm going to start getting more creative with our generous supplies. This week we received a HUGE amount of Rhubarb. We have some delicious Strawberry Rhubarb deserts already down, but this week I tried a new one. Who would have thought we'd be eating veggie sorbet?

Ingredients:

• 5 Cups sliced rhubarb
• 1 Quart water
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 Tbsp fresh lemon juice

Instructions:

• In large heavy pot, combine water and rhubarb. Boil for 10 minutes.
• Remove from heat, and strain mixture in a sieve into a bowl, pressing rhubarb to remove all liquid. Discard rhubarb.
• Add sugars and lemon juice to rhubarb liquid and mix until sugars dissolve.
  
• Chill mix in refrigerator until cool.
• Pour cooled mixture into an ice cream freezer, and prepare according to manufacturer's instruction.
  
• Spoon sorbet into a freezer safe container for storage.
  

8 servings (1/2 c. each)
Calories: 107
Fat: 0.1 g
Fiber: 0.1 g

Asian Baked Tilapia

Ingredients

• 2 Tbsp fresh gingerroot, finely chopped or grated
• 2 cloves garlic, peeled and finely chopped or grated
• 2 green onions, finely chopped
• Sriracha chile sauce to taste
• 1 Tbsp finely chopped cilantro
• 1 tbsp olive oil
• Dash of toasted sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 4 tsp dark maple syrup
• 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Instruction

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold each parchment over to form a packet around each fillet and seal, crimping it tightly. Place on a baking sheet and bake 15 minutes.

4 servings
Calories: 235
Fat: 10.2 g
Fiber: 1.4 g