Advertisement

Seasonal farmers market recipe: Fall greens and goat cheese dip

October 14, 2009

This can be an appetizer but it also goes well on top of crusty bread served with pasta or soup.

Items in bold area seasonally available this week at area farmers markets.

2 tablespoons olive oil
1/4 cup chopped shallots or 1/2 cup chopped onion
2 bunches (about 8 cups loosely packed) of cooking greens, chopped roughly, rinsed well but not spun dry (see cook's note)
2 cloves garlic, minced
8 ounces of goat cheese
1/4 teaspoon cayenne pepper

1/2 to 1 cup plain yogurt or mayonnaise
1/4 to 1/2 cup parsley, to taste
Salt and pepper, to taste
Optional toppings: 1/2 cup of one of the following - Parmesan cheese, chopped nuts, seasoned breadcrumbs

Preheat oven to 350 degrees.

Heat oil in large skillet over medium heat. Add shallots or onions and cook until just translucent. Add greens, cover and cook until tender, about 3 to 6 minutes, tossing occasionally with tongs. When tender, remove from heat and squeeze out excess moisture from greens using a sieve or towels.

Advertisement

While greens are cooking, combine garlic, goat cheese and cayenne in a large bowl with a fork, mashing garlic into goat cheese. Add enough yogurt or mayonnaise so the mixture is smooth and creamy.

Add cooked greens, parsley and salt and pepper to taste and blend thoroughly. Add topping, if desired.

Put in an ovenproof dish and bake until bubbling, about 20 minutes.

Serve with bread or crackers.

Cook's note: All greens work well for this recipe but they cook differently. Tender greens like young spinach, arugula or tatsoi would only need to be cooked for a few minutes. Heartier greens, such as kale, collard greens or chard will need to be cooked longer and have their stems removed. You can use the stems of chard, just chop them into dice and begin cooking them 2 minutes before adding the greens. When using a mixture of greens, put the longer-cooking ones in the skillet first and then add the shorter-cooking ones a few minutes later.

- Submitted by Julie Stinar, Evensong Farm, Sharpsburg

The Herald-Mail Articles
|
|
|