Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Jane Levine
This recipe can be made with kale, chard or most any of the other greens we receive from the co-op. It’s easy and v    versatile too; it makes a great side dish or a sauce served over pasta.

• 1 large onion, sliced
• 2-3 cloves garlic, chopped
• 3 Tbsp olive oil (or more as needed)
• 1-2 tsp. smoked Spanish paprika (sweet or hot, we prefer hot at our house, or you can use sweet and add
• some cayenne)
• 1 bunch kale (or chard, etc.) coarsely chopped
• 1 can white beans
• salt and pepper to taste

1. Sauté onion and garlic in olive oil until softened.
2. Stir in paprika and cook for another minute or two.
3. Add the chopped greens and cook until softened.
4. Add a can of white beans, undrained, or the equivalent amount of cooked beans with some of their cooking liquid. Cook partially covered until kale is the consistency you like. Add some water or broth (or pasta cooking water if you’re serving it with pasta) to keep it somewhat “saucy.”

I made this recipe the first time I cooked Thanksgiving dinner, twenty years ago! I’ve been meaning to post it here, but couldn’t remember which of my many cookbooks had the recipe. A web search revealed that I’d been looking in the wrong books – the recipe is from Betty Groff’s Country Goodness Cookbook.

Bettie Stewart’s Squash and Cranberries

• 2 lbs butternut squash
• salt
• 2 cups water
• 2 eggs, beaten
• 1/3 cup butter, melted
• 1/4 cup light brown sugar, packed (can substitute maple syrup)
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 1 to 1-1/2 cups fresh cranberries, cut in half (frozen berries don’t need to be halved)
• freshly grated nutmeg (or regular ground nutmeg)

Peel the squash and cut into cubes. Cook in lightly salted water until tender. Drain well, then puree by putting through a food mill or food processor. There should be about 4 cups. Mix well with the eggs, butter, sugar, salt, pepper, and cranberries. Put in a buttered 1½-quart casserole. Grate nutmeg over the top. Bake in a preheated oven at about 350° F. for 45 minutes.