This the summer time, I joined a CSA (Community Supported Agriculture) for initially. The first few one month, I have been fishing in lettuce and green vegetables! I just can't certainly eat (or drink) these products fast enough. How does one reap the benefits of all these greens rather than waste them?
One option is almost always to blend the greens by using some water and frost nova this puree in ice-cubes cube trays. Perfect for use in green smoothies in the days when you don't own fresh greens on present. I used romaine lettuce of this.
Another thing this freezes easily and re-heats effectively is soup. I had two heads of escarole always ready, so that's what I utilised in this recipe, but any lettuce or dark green would possibly work. This recipe is straightforward and flexible... feel free to include any fresh herbs you'll have on hand or try out the spices.
Escarole & Spud Soup
2 TBSP olive oil
1 TBSP The earth Balance
1 yellow onion
2 garlic clove cloves
1 tsp coriander
1 tsp ocean salt
2 heads escarole, chopped
1 1/2 k-cups red potato, peeled and diced
6 glasses vegetable stock
juice of just one lemon
black pepper to taste
Heat this kind of oil and Earth Balance over medium high temperature. Add onions and beans and sautee until onions learn to turn translucent (about 5 minutes). Bring coriander and salt plus cook about another min. Add chopped escarole, spud and vegetable stock. Bring towards a boil, then reduce heat a simmer so that the potatoes are cooked, in relation to 10 minutes.
Puree all the soup in batches. Should soup is too coarse, add more vegetable stock to own desired consistency. Add of lemon juice to pureed soups and black pepper towards taste.
Serve incredibly hot or chilled.
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