Greens for Ms. Terri

The Roses in our yard are Blooming for Derby Day!

This is the first post in an attempt to keep track of what I have been up to in the kitchen and around the garden. We signed on to split a farm share with two of our best pals and the very first box arrived loaded with greens. The share was the main inspiration behind starting a blog and to be honest a tipsy conversation after drinking a little too much home made mead. I am thrilled that we signed on with Lancaster County CSA.... here is the first dish!

RECIPE #1

TROTOLLE w/Pancetta, Mustard & Collard Greens

Ingredients:

1 bag Trotolle

1 bunch Mustard Greens

1 bunch Collard Greens

1/2 lg. Onion

1 Shallot

3 cloves garlic

1/4 lb Pancetta

1 can Cannelini Beans

9 Cerignola Olives

1/4 Pesto

1/2 Roasted Red Pepper

1/4 cup Parmesan Cheese

1/4 cup Heavy Cream

(serves 6)

 

Wash and remove coarse stems from greens, rip into two inch chunks.

If it's Derby Day... make a mint Julep.

In a bowl, combine Cannelini Beans, Pitted & chopped olives, 1/8 c. Pesto & Roasted red peppers.

Brown Pancetta over low heat, saving fat. Add onions, shallot & garlic to fat, add about 2 tbsp. olive oil and cook slowly until translucent. Put water on to boil for the Trotolle, follow package instructions.

Add about 1/2 of the Pancetta to the Onion mixture, add greens on top, season w/ salt & pepper and toss until wilted.

Add the bean, pesto, olive, red pepper mixture.

If you are making this for two people, use only 1/3 of the green and beans. The rest can be stored as a side dish for another meal. If you plan to use it for pasta the next day... it is usually best to keep ingredients in separate containers. Make the dish fresh in small batches, rather than making one giant dish. The pasta gets coated better and doesn't congeal into a starchy mess.

To sauce it up, add 1/8 c pesto, 1/4 cup Parmesan Cheese, 1/4 c Heavy Cream & about a 1/4-1/2 c pasta water. Pesto is a great thing to keep on hand. I can't wait until the basil in the yard is ready to pick, but in the mean time, I buy pre-made from Di Bruno Bros. my favorite cheese buying spot in Philadelphia. (You could of course omit the cream, but that would be sad.)

Add Pasta, toss gently, sprinkle with x-tra cheese and Pancetta & serve!