3.03.2011

Adventures in CSA


We subscribed to our first CSA (Community Supported Agriculture) pick-up this week. Today I decided to turn the mustard greens into something appealing to us, and not just to our chickens.

This recipe is adapted from Cooking With Trader Joe's.

Greens 'n Ravioli

Step 1: De-grit the Greens
  • Wash greens and set in colander to dry
  • Chop into long strips horizontally (against the stem)
  • Set aside
Step 2: Boil and Heat
  • Pour about 1 and 1/2 C of vegetable broth into pan and turn up to boil
  • Cut open package of fresh ravioli (we had Arugula & Parmigiano Reggiano Ravioli) and separate pieces, then gently add to boiling broth
  • Stir occasionally, uncovered for about 3-4 minutes or until puffy
  • Open can of black beans, drain, set aside half and keep other half for another meal
  • Turn down heat, toss beans into pan, place greens on top and cook with lid on for about 5 more minutes
  • Serve hot, in bowls with thick slices of fresh bread and hard cheese
What I really enjoy about eating the ravioli this way is that it is so easy to taste the cheesy stuffing. Normally the salty and nutty combo gets lost in a thicker sauce. I can imagine thin carrot slices and tender green beans or peas replacing the greens and black beans as well.




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