Laurie's Black Beans, Spinach & New Potatoes

2 cups (or 1-14 oz can) cooked black beans (also called turtle beans)
3-6 cloves of garlic, sliced
1 bunch spinach, triple washed
6-8 new red potatoes, cut in to 1/2-inch cubes
2-3 tsp Cajun seasoning (or to taste)
2-3 Tbsp olive oil
1/2 cup potato water
salt & pepper, to taste

Boil potatoes in salted water, until tender, about 10 minutes. Drain, reserving 1/2 cup potato water. Meanwhile, add spinach and garlic to large skillet. Add 2 Tbsp oil and 1/4 cup of potato water. Cook on med-high till spinach wilts, stirring frequently. Lower heat to low. Add beans and potatoes. Add more oil and/or water, as needed to prevent sticking. Cook 5-7 minutes more, or until garlic is fully cooked. Add salt & pepper and serve immediately. Round out the meal with a green salad and bread. The Bread Shop's The Big Sky Three Seed bread is very good with this meal.

These two spinach recipes are childhood favorites my mom and grandmother made for my family:

Wilted Spinach with Garlic

1-2 bunches spinach, triple washed
3-6 cloves garlic, sliced
3 Tbsp olive oil
1/4 cup water
salt & pepper

Add spinach to a large stock pot. Add remaining ingredients. Bring to a boil; reduce heat and cook till spinach wilts and garlic is soft, about 6-10 minutes. Serve as a side or over pasta or rice.

Note: Collards and broccoli rabe (rapini) can also be cooked this way. Cut to bite-size, before cooking.

Spinach Salad

1-2 bunches spinach, triple washed
1/4 cup water
Lemon juice, to taste
Garlic powder
Salt & pepper, to taste

Add spinach to large pot (or microwave dish). Cook until wilted. Drain well. Mix spinach with remaining ingredients. Chill well. Very good with fish, seafood or chicken.

Greens!- lettuces, spinach, collards, kale & cabbage

Greens are cool weather veggies. Lettuces are usually eaten raw in salads, as wraps in place of bread, or on sandwiches. Some, like escarole and arugula, can be cooked. Some, like the cabbage, collards and kale will store well in the freezer. The past two weeks have given us two types of cabbage in the boxes: the tight-leafed kind is most common; the other is Jersey or 'pointy head' cabbage. It is a little more tender and sweeter than the other.

Quick Tip: Wash, dry and cut the cabbage, collards and kale into strips about 1/4 inch wide (chiffonade or julienne. Pack in freezer bags and use in stir fry, sautes and soups.


Caraway Cabbage

1 head cabbage, chiffonade
1 spring onion, chopped (white & green parts)
1 tsp caraway seeds
1 Tbsp red wine or apple cider vinegar (or to taste)
2 Tbsp canola or olive oil (or one of each)
1/4 cup water
salt & pepper, to taste

Add oil to large skillet. Add onion and cabbage and cook on med-high until both beginning to soften. Add vinegar, caraway seeds, salt, pepper and water. Cook 5-12 minutes more, to desired doneness. Adjust seasonings. Serve immediately.

Unstuffed Cabbage

(The slight sweetness of the raisins and spices make this a kid-pleaser. Laurie)

12 oz ground turkey, chicken or lean beef
5 cups coarsely shredded cabbage (about 1 lb)
2- 14.4 oz cans diced tomatoes with garlic & onion
1/2 cup raisins
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp chopped fresh dill, or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp ground black pepper

Coat large non-stick skillet with non-stick spray. Over med-high heat, cook turkey or chicken about 4 mins (beef, a bit longer till brown). breaking up with spoon or spatula. Add cabbage; cover and cook until wilted.

Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 5 mons to blend flavors. Good with rice. (Woman's Day. Sept 18, 2001)


One of our Produce Box members, Shannon E writes:

I made this recipe this week. It is from Better Homes and Gardens. My 3 yo and I liked it, my 5 yo and husband did not. Although my husband said he is just not a big kale fan. My 5 yo liked the kale chips we made from the newsletter recipe.


Kale-Goat Cheese Frittata

2 cups coarsely torn fresh kale
1 medium onion (I used your fresh spring onions), chopped
2 tsp olive oil
6 eggs
4 egg whites (I cheated and just used 8 eggs)
1/4 tsp salt
1/2 tsp pepper
1/4 cup drained oil-packed dried tomatoes, thinly sliced (I just chopped up the delicious hothouse tomato that came in our box)
1 oz goat cheese, crumbled (I used more because I love goat cheese)

Preheat broiler. In 10" ovenproof skillet, cook and stir kale and onion until onion is tender (1bout 10 min)
In another bowl, whisk eggs and salt and pepper.
Pour eggs over kale and cook over med-low heat. As the egg mixture sets, run a spatula around the edge so that the uncooked egg flows underneath. Continue cooking and lifting the edges until eggs are almost set but are still glossy and moist.
Sprinkle egg mixture with tomatoes and goat cheese.
Broil 4-5 minutes until eggs are set.
Cut into wedges to serve.

We are loving our produce!