Greens and Beans with Lemon Sauce

Each week I look forward to my CSA bag from La Nay Ferme. Everything is so fresh and appealing. This week I received a bag of mixed greens (kale, Swiss chard, beets with their greens), green beans and peas, salad greens, radishes, zucchini, strawberries, herbs, garlic, raspberry salad dressing, etc. When I get my CSA order it is a bit like being on the Food Network show “Chopped”: I am given a bunch of ingredients and try to figure out interesting and creative ways to use them, with my family as the judges. With today’s bundle I made a lemon sauce to go over the greens and beans, then topped it off with a basil garnish. You could take this recipe, adjust the proportions, and put it over pasta for a delicious vegetarian summer dish.

Greens and Beans with Lemon Sauce
2 c. chopped kale
1-1/2 c. chopped beet greens
1-1/2 c. trimmed green beans
2/3 c. fresh shelled peas
3 Tbsp. extra virgin olive oil
1 clove garlic, chopped (or more to taste)

Lemon Sauce
1 shallot, minced
1 green onion, thinly sliced
1 Tbsp. extra virgin olive oil
zest of 1 medium lemon
2 tsp. fresh lemon juice
1 c. chicken or vegetable stock
2 Tbsp. flour mixed with 3 Tbsp. water
1 Tbsp. chopped fresh basil

Bring a 5 quart stockpot full of salted water to a boil. Add kale and beet greens and cook for 2 minutes until beginning to wilt. Remove greens with a slotted spoon and set them aside. Keep the water boiling and add peas and green beans and cook 5-6 minutes until beans are crisp tender. Drain and run beans and peas under cold water to stop the cooking. Set aside. In a frying pan heat 3 Tbsp. extra virgin olive oil; when hot, add garlic and sauté 1 minute until garlic softens. Add blanched greens and sauté for 5 minutes; add green beans and peas and cook 1-2 minutes to heat through. Remove to a serving platter.

Make the lemon sauce by heating a frying pan with 1 Tbsp. olive oil. When hot, add shallots and green onion and sauté for 2 minutes until they begin to soften. Add lemon zest, juice, and stock. Bring to a boil and simmer 3-4 minutes. Mix flour and water to a paste and gently whisk into the stock mixture (it may begin to clump, but keep whisking to break the clumps up). Cook until slightly thickened; it should take 2 minutes.

Remove from heat and drizzle 1/3 c. or more of lemon sauce over greens and beans. Save the remaining sauce to add to individual portions if desired, or use for other dishes such as boiled potatoes or grilled fish. Garnish with fresh basil. Serves 4.


This entry was posted in Pasta, Thanksgiving, Vegetables. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s