Pasta and Greens

Adapted from thekitchn.com.  It originally calls for rocket/rucola/arugula and orzo but in our constant struggle to remember to use up all the greens in the veg box before they go bad, we've found it to be good with all kinds of combinations.

Makes:  2 servings

Ingredients:

•  ½ - 1 cup pasta, cooked according to package directions
• 5-7 cups (not packed) rocket/rucola, spinach, chard, kale, or similar (not lettuce)
• olive oil
• 8-12 cherry tomatoes, halved
• ~50g semi-soft goat cheese
• salt & pepper

Clean, de-stem (if necessary) and roughly chop greens.  Heat a bit of olive oil and cook the greens by the handful, letting them reach varying degrees of wiltedness.  With the last handful of greens, also add the cooked pasta, tomato halves, and goat cheese and cook until all heated.  Remove from heat and season to taste with salt and pepper.  Drizzle with olive oil if desired.

Beet and Potato Hash

Adapted from the New York Times.

Servings: 4

Ingredients

• 1 pound (~450g) potatoes, peeled and cut in small dice
• 1 pound (~450g) beets, roasted, peeled, and cut in small dice
• ~50g beet greens (or similar - chard, spinach, etc), cleaned and stemmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh or ~½ teaspoon dried thyme
• 1 tablespoon red wine vinegar
• 4 eggs
• salt
• pepper

Steam cubed potatoes for 10 minutes.  Add greens to steamer and steam 5 more minutes, turning them halfway through to cook them more evenly.  Remove greens and rinse with cold water, squeeze out, and chop.  Set greens and potatoes aside.

Heat olive oil and add potatoes.  Cook over medium-high, stirring occasionally, until potatoes are lightly browned.  Add garlic, greens, beets, thyme, and salt and pepper to taste.  Cook, stirring often, for about five minutes.  Press the mixture into the pan to brown the edges.  Taste and adjust salt/pepper as needed.  Add vinegar.

Top each serving with a fried or poached egg.