Spring Greens Season

Spring Greens Season

It’s early in the produce season, despite the warm weather we’ve had this year.  You know what that means, don’t you?  Greens!  Kale, chard, beet greens, spinach… you name it, it’s growing and overflowing.

I have been getting beautiful bunches of kale in my CSA share from Conover Farms, and I’m growing Swiss Chard in my tiny little garden, but my friends have also blessed me with their kale and chard that they have had enough of!  I have made so many different greens recipes, being as creative as I can to use these guys up.  I made Green Meat-less-Balls, Green Hummus, Sauteed Greens, Swiss Chard Soup,….  you get the point.  But I came home the other day and realized I had four giant ziplock bags of greens.  And did I mention the chard in the garden too?  Yeah.  Time to take action.

 

 

So I decided to make a giant batch Kale Chimichurri, one of my favorite recipes for greens.  Chimichurri is a South American treat that can be used as a dipping sauce, a marinade, a soup enhancer, a salad dressing base… in other words, it’s extremely versatile.  And better yet, it’s extremely forgiving and flexible!  You start with a base of greens, oil, and garlic and sea salt and the rest is up to you.

For this recipe I decided to use the mint overtaking my garden, and I gave it an Asian flavoring.  I added a little basil, lime juice, and coriander seasoning.  It is subtle, but tasted wonderful on shrimp and zucchini noodles tonight.

  

This is my basic Kale Chimichurri Recipe:

1 bunch kale

1/2c. olive oil

1-2 cloves garlic

1-2T. acid, lemon or lime juice, fresh squeezed, or red wine vinegar

sea salt to taste

 

  Toss everything in to the food processor, pulse until thoroughly mixed.  Season with salt and pepper as you go.

Remember, the biggest thing about chimichurri is it’s versatility !  If you don’t have these spices and herbs on hand, use what you’ve got!

Flavor options:

  • mint, basil, coriander and red pepper with lime juice
  • dill, mint, basil, thyme, and parsley with lemon juice
  • cilantro, thyme, marjoram, parsley and oregano with red wine vinegar
  • cilantro, jalapeno, and lime juice
  • basil, oregano, and thyme with lemon juice
  • ginger, turmeric, black pepper, coriander, cumin, and lime juice

 

Really you can’t go wrong with the seasonings.  If you taste along the way, you will come across a flavor profile that you love and will want to indulge in.  For this batch, because I had so many bunches of kale, I made enough to enjoy now and also

put some away for later.  I portioned them out in to small 1/2 pint mason jars, covered with plastic wrap and sealed with a lid, then froze.  Now I can enjoy this garden fresh goodness all year long!

 

I topped fresh zucchini noodles with the Kale Chimichurri and blackened shrimp.  We served it with a side of coriander roasted potatoes and salt and pepper rutabaga.

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