Sautéed Swiss Chard with French Yellow Peppers

This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Ingredients:
2 large bunches of Swiss chard or other favorite green, torn into 2-inch pieces (about 12 cups)
2 tablespoons olive oil
1 small yellow onion, chopped
2 French yellow peppers, seeded and chopped
2 tablespoons fresh lemon juice
Sea salt and fresh ground black pepper

Method:
1. Heat oil in a large skillet over medium heat. Cook peppers and onions, stirring occasionally, for about five minutes.

2. Add half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper to taste.

Spring Color Recipes

Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!

Here are a few recipe ideas for the week:

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.

Lemon Olive Oil Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce

Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.

Ingredients:
2 pounds Tokyo bekana (or any Asian green)
4 tablespoons light sesame oil
2 tablespoons sesame seeds
4 teaspoons peeled and minced ginger
2 cloves garlic, minced
2 tablespoons soy sauce, divided
4 teaspoons rice vinegar

Method:
1. In a wide heavy sauté pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and sauté for 1 minute.

2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green. Stir in more soy sauce and vinegar to taste, and serve immediately.

Poached Duck Eggs over Sautéed Beet & Turnip Greens

This elegant presentation is sure to wow any dinner guest.

Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.

3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.

Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.

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