This recipe is inspired by my Johnson's Backyard Garden CSA box. Every other week I receive a box of locally grown, seasonal organic produce from my CSA. I love it. I love that you never know what the box will be filled with. Sometimes its all stuff you know and love, but sometimes its strange unfamiliar things like tatsoi or kohlrabi. I also just love that the produce is grown in my own community and is being eaten during the appropriate season.
I always challenge myself to use everything that comes in the box, and pretty much every week I fail. Don't get me wrong, the CSA box is worth every penny. Its just that planning recipes around available ingredients, instead of buying ingredients around recipes can pose a serious challenge. Its pretty fun, but challenging none the less.
For me summer and winter pose the greatest culinary challenge. In summer the box is primarily filled with things that can withstand the hot Texas summer, like peppers and egg plant. In winter the box is mostly filled with plants that can endure weather with no pattern, primarily cabbage and root veggies like carrots and beets.
We're definitely still in the winter box, which means lots and lots of greens. The greens are definitely my favorite part of the winter. They are super healthy, really easy to make and hold up well when stored in the fridge. As a kid I wouldn't touch a green with a ten foot pole, but today they are my favorite winter vegetable. Think of eating and preparing greens like eating and preparing a salad. Except for this winter salad is cooked. A great way to warm the belly, but nourish the body with a little something healthy.
Greens & Tomatoes
1 tablespoon olive oil
2 cloves garlic
1 pinch red pepper flake
1 large bunch greens (mustard, collard, spinach, kale)
1 medium size tomato, coarsely chopped
1/2 teaspoon salt
juice of 1 lemon
Preheat a large skillet over medium high heat. Meanwhile thinly slice garlic into slivers. Add the oil to the skillet, then the garlic and red pepper flake. Chop the greens into strips. Add the greens to the skillet. Continually stir the greens until the become tender. (4 minutes for spinach, 8 minutes for the other greens).
Add the tomato. Cook for only 1-2 minutes until just beginning to soften. Add salt, then lemon juice. Stir everything until combined and the lemon juice is almost evaporated. Roughly 2 minutes. Serve