Chard Enchiladas

I wrote an article about spinach and chard for Salt Lake City’s monthly Catalyst Magazine, June 2012 issue. Enjoy my story and recipe for Chard Enchiladas.

“Enchilada” literally translates to “seasoned with chile sauce.” Most of us are familiar with the Tex-Mex version, filled with chicken or other meat, and gooey with melted cheese. Truly, enchilada variations are endless. You can include beans, maybe black or pinto. Or switch to whole wheat flour tortillas instead of corn tortillas. “Stack” the tortillas, with filling and sauce in between instead of rolling the filling inside each tortilla. The sauce can be green or red, purchased or homemade, it all depends on what’s in the pantry and how much time you have to prepare it all.

Cotija cheese, which is akin to Greek feta, is the classic enchilada cheese; try cheddar or Monterey jack instead—or since these enchiladas are fairly mild in their heat quotient—substitute pepper jack cheese if you want them more incendiary. Vegan cooks can skip the cheese altogether.

I learned to make enchiladas from my mother, who learned from a neighbor who owned a Mexican grocery store. Mom and many Mexican cooks fry their corn tortillas in oil to make them pliable, so they don’t absorb too much sauce and easily disintegrate. In the interest of lowering calorie content, mist the tortillas with cooking oil and warm them in the oven. Bathe the tortillas in sauce just before baking, as in the recipe below. Fresh jalapeño chile, especially with the seeds removed, is quite mild and hardly detectable in the filling; again if you want more “picante” heat, mince the jalapeño including its seeds. And if you don’t have a fresh jalapeño, use a smoked one from the can–these are the chipotles en adobo you may have used in chipotle mayonnaise or another recipe with Southwestern flavors.

As far as the yield, it will depend on the diameter of the tortillas and how much filling you put in each tortilla. Be cautious not to overfill, so you can easily roll the tortillas. It seems there is always more of one filling item leftover—just fill the last tortilla with whatever is left. Makes about 6 servings.

Chard Enchiladas

1 bunch chard, or fresh spinach, about 1 pound

2 tablespoons olive, canola or grapeseed oil

1 medium onion, cut in ¼-inch dice

1 or 2 cloves garlic, minced

1 jalapeño chile, seeds removed, minced

¼ cup chopped cilantro leaves

½ teaspoon dried or 2 tablespoons fresh minced oregano

1 tablespoon balsamic or red wine vinegar

Salt, as needed

12 to 14 (preferably organic) corn tortillas

Oil mist, from purchased cooking spray, or from a refillable pump oil sprayer

1 bunch green onions, cut in ¼-inch dice

½ cup sliced black olives

8 ounces Cotija or feta cheese, crumbled

2 cups enchilada sauce, purchased or homemade

Wash the chard well. Trim the leaves away from the ribs. Cut the ribs in ¼-inch pieces and set aside, and then chop the leaves in 1-inch strips.

Heat the oil in a skillet over medium heat. Cook and stir the onion, chard ribs, garlic and chile for 5 to 10 minutes, until the onion is translucent and the chard ribs are soft. Add the chard leaves, the cilantro and the oregano and continue to cook and stir until the chard leaves have wilted and shrunk in volume. Sprinkle with the vinegar and season to taste with salt.

Pre-heat oven to 350° F. Lightly coat a 9 x 13-inch baking dish with oil and spread about ¼ cup of the enchilada sauce around the oiled dish. Place tortillas on a baking sheet, 4 to 6 to a pan, depending on the size of your pan. Lightly mist both sides of the tortillas with cooking spray. Heat in the oven 3 to 5 minutes, until the tortillas are soft and pliable, no more.

Fill the tortillas in assembly line fashion, filling all the warmed ones on the pan before rolling them and placing them in the baking dish. With your fingers, spread a heaping tablespoon of the chard filling down the middle of each tortilla. Follow with a sprinkling of the green onions and olives, and finally with about a tablespoon of the cheese. Roll the tortillas around the filling and place them seam side down in the dish. Mist, heat and fill the rest of the tortillas repeating the first assembly line. (You can cover the pan at this point and refrigerate overnight..)

Ladle the enchilada sauce over the rolled tortillas, making a point to cover the ends first and spreading lightly over the middle. You want to be sparing vs. generous with the sauce, even if there are thumbnail patches of tortillas showing. Sprinkle with cheese or olives, for optional eye appeal. Bake until heated through, about 20 minutes.

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Twenty Minute Tamari Tempeh and Spinach

Spinach at the Portland Farmer’s Market

I keep a package of tempeh in the freezer so I always have it when I want it. Tempeh is fermented soybeans, and packs plenty of protein.  It could be described as nutty and mushroom-like in texture, as well as meat-like, so try this dish on people who say they don’t like tofu. I use Westsoy brand Five Grain Tempeh, and it seems to be easily available, but there are more tempeh choices out there.

Tamari is another fermented soy derivative. Regular soy sauce and tamari can be used just about interchangeably, just know that Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler soy sauce. It has a more complex, smooth flavor compared to the overwhelming bite of a salty soy sauce. That is why I call for tamari in my recipes.

I think you will agree that salty tamari–spiked tempeh, barely bitter spinach and toasted sesame oil perform a lovely flavor dance. You can serve this quick dinner with steamed brown rice, particularly when you’ve planned ahead to get the rice going.

Twenty Minute Tamari Tempeh and Spinach

8 ounces tempeh

1 bunch fresh spinach, stems removed, washed

2 tablespoons coconut or peanut or canola oil

2 tablespoons plus 2 tablespoons tamari soy sauce

2 teaspoons toasted sesame oil

2 cups steamed brown rice, optional

Pull the tempeh from the freezer and unwrap the package. Place the tempeh in a saucepan with enough water to just cover the block of tempeh by ¼-inch of so. Season the water with about 2 tablespoons of tamari soy sauce. Bring to a boil and cook about 10 minutes, turning the tempeh after 5 minutes to thaw and flavor both sides.

While the tempeh is in the water, tear the spinach into pieces about the size of a credit card.

Remove the tempeh from the water and cut it into cubes, about 3/4-inch square. In a non-stick skillet, on medium high, heat the oil and add the tempeh. Stir and cook 5 to 10 minutes until the tofu is golden brown on a couple sides of the cubes. Add the spinach to the pan, right on top of the tempeh. Sprinkle with soy sauce, cover, and steam just to wilt the spinach, 4 to 5 minutes. Drizzle the sesame oil on top of the spinach and tempeh. Serve over rice, if desired.

Makes 3 to 4 servings.

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Spinach Frittata

Tiny Perfection–Ranui Farm Eggs

Farm fresh eggs–some members of Ranui Gardens CSA signed up for the weekly egg option and are enjoying Sue’s cartons of Tiny Perfection. There is just no equivalent to eggs from chickens that gallivant freely and happily.

This frittata recipe calls for spinach, though chard and arugula substitute easily. The same with cheese—use what you have on hand—I made my last frittata with diced fresh mozzarella and Kerrygold cheddar became the golden brown topping. And I am still whittling away at the jar of thyme in the fridge.

Serve your frittata warm, right from the broiler, or chilled, with a salad the next day.

Spinach Frittata

2 tablespoons grapeseed or olive oil

1 yellow onion, chopped

1 bunch spinach, chard or arugula, or a mixture any of these

Real Salt and freshly ground black pepper

6 farm eggs

1 clove garlic, minced

2 teaspoons chopped fresh thyme

1 cup diced fresh mozzarella cheese

¼ cup grated sharp cheddar cheese

Heat half of the oil in a 9 or 10-inch skillet on medium low heat. Add the onion and cook, stirring every so often, until the onions are soft and very translucent, about 10 minutes.

Meanwhile, remove and discard the stems from the spinach and chop it coarsely. When the onions are ready, stir in the spinach, adding one third at a time, and stirring the spinach until it wilts to make room for more spinach. When all of the spinach has wilted and practically disappeared, season generously with salt and pepper.

In a bowl, beat the eggs with a whisk. Add the garlic, the wilted spinach, the thyme and the cup of cheese.

Wipe the skillet with a paper towel to clean out any spinach/onion residue. Heat to medium flame, adding the other half of oil. Pour in the egg and spinach mixture. Set the timer for 10 minutes. You don’t have to stir the eggs, just let them cook until they set.

Preheat the broiler. After 10 minutes the eggs should be cooked with a bit of liquid on the top. Sprinkle the cheddar cheese over those moist top eggs and slide the skillet under the broiler, about 6 inches from the flame. Cook until the cheese is golden brown, about 3 minutes.

Cut into wedges to serve.

Makes about 6 servings.

Spinach Frittata

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Soba Noodles with Green Shallots, Spinach, Edamame and Tofu

Tofu is a four-letter word– “bad” four letters or good? In my kitchen it’s a good word; if you look in our refrigerator, you’ll almost always find tofu. Packed in water and sealed, it will last more than a month, ready for last minute meal ideas. And I always have a bag of shelled edamame in the freezer and a box of buckwheat noodles in the pantry.

So when I found a recipe for green garlic with spinach and the aforementioned kitchen staples, I printed it. The recipe is from Martha Rose Shulman’s New York Times article, May 18, 2012. I am a huge fan of Ms. Shulman and I have several of her cookbooks, including a first edition of The Vegetarian Feast, a staple from my catering days in the late 1970’s.

I think the green shallots in our Ranui Gardens CSA box this week will substitute just fine for the green garlic and here is my adaptation of the recipe.

Soba Noodles with Green Shallots, Spinach, Edamame and Tofu

1 pound extra-firm tofu

1 bunch green shallots

1 tablespoon plus 1 tablespoon grapeseed oil

1 bunch spinach, stems removed

¾ cup frozen shelled edamame

8 ounces soba or buckwheat noodles

1 sheet nori, cut into short (1/4-inch by 1/1/2-inch) strips, optional

Soy sauce

Prepare the tofu. Cut the tofu block in half. Place the halves in a large shallow dish on top of a clean tea towel (without terrycloth nubs.) Cover with another towel or paper towels. Place a second dish that would fit inside the first, on top and place something heavy inside. After 5 or 10 minutes the tea towels will have absorbed excess water.

While the tofu is pressing, trim any tough stalk away from the shallots. Chop them finely. Chop the spinach into 1-inch pieces.

Cut the pressed tofu into ½-inch cubes. Heat a large skillet or wok over medium high flame. Add the first tablespoon of grapeseed oil and wait about 30 seconds. Add the tofu and stir-fry until it is golden and crispy on most sides, 5 to 10 minutes. Remove from the pan and set aside on paper towels.

Heat a large pot of water to boil for edamame and the noodles.

Heat the remaining tablespoon of oil in the skillet. Add the shallots and cook about a minute. Add the spinach, season with salt and stir until the spinach wilts. Place the tofu on top of the spinach, turn the heat to low and keep warm.

When the pot of water begins to boil, add the edamame and soba noodles, stirring so the noodles don’t stick together. Boil gently until the noodles are just tender, 4 to 6 minutes. Drain in a colander. Place in a large serving bowl. Top with the spinach and tofu. Sprinkle with soy sauce and garnish with the nori strips, if desired.

Makes about 6 servings.

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Grilled Portobello Mushrooms Stuffed with Spinach and Arugula

We just aren’t big grillers here at our house. Meat is pretty much never prepared and even though the weather has been divine, we have not been cooking outdoors. Two  years ago we didn’t have a grill at all, until I salvaged one at Recycle Utah and Robbie spent a day fixing and cleaning it. That grill continues to serve us well and last night was its inaugural firing for the season.

I confess we still had some of last week’s arugula and spinach left in the fridge, looking decent but begging to be used. (Last Tuesday they were washed, spun-dry, wrapped in a kitchen towel and plastic baggies.)

more time for thyme in a jar with water

The thyme continues to be healthy, standing in a jar of water, also waiting. When my friend Teri came from Costco and shared her tray of portobellos and a pack of (sliced!) fresh mozzarella, that completed my cooking inspiration—it was time to break out the grill.

I posted a recipe for Chard-stuffed portobellos once, in 2010. This one is similar, with an easy marinade, different filling and cheese. Use my ideas to create your own recipe. E.g. since we have garlic scapes in our Ranui Gardens CSA box this week, consider chopping a few to sauté with the onion.

portobellos, gills scraped and with gills

Portobellos are really just overgrown mushrooms that the mushroom farmers cultivate. Some people don’t tell you to scrape out the dark brown, almost black gills on the inside of the cap, but your mushrooms will be more appealing if you do–those gills color everything they touch.

weed vs (organic) arugula

And speaking of appealing, I also think it important to strip the leaves from arugula stems. Those stems never soften like the spicy leaves, and I find the texture unpleasant. Besides, when you strip the stems, you can inspect the bundle and sort out any weeds that snuck into the pick.

Grilled Portobello Mushrooms stuffed with Spinach and Arugula

4 large portobello mushrooms

1/2 cup balsamic vinegar

1/3 cup extra virgin olive oil

2 teaspoons chopped fresh thyme

Real salt and freshly ground black pepper

2 cups arugula, packed

2 cups spinach leaves, packed

Extra virgin olive oil

1 cup chopped onion

2 cloves garlic, minced

Fresh mozzarella cheese, sliced and cut into pieces

Tomato sauce, optional

Using a spoon, scrape out and discard the dark gills from the portobellos. Cut off the stem so it is flush with the underside of the mushroom. In a shallow bowl whisk the vinegar, olive oil, thyme and plenty of salt and pepper to make a marinade. Add the mushrooms, turning them occasionally so all sides are flavored.

Pick through the arugula and spinach, striping away and discarding the tougher stems. Chop coarsely.

Heat a grill to medium high heat. Grill the marinated portobellos about 5 minutes on each side, until tender. Be sure to save the leftover marinade.

Meanwhile prepare the filling. Heat some oil in a large skillet on medium flame. Add the onion and sauté until translucent, about 5 minutes, then add the garlic and cook another minute. Stir in the chopped greens and cook until they wilt. Add the leftover mushroom marinade and continue to cook and stir until the liquid evaporates. Season to taste with salt and pepper.

Grilled Portobello Mushrooms Stuffed with Spinach and Arugula

When the portobellos are tender, transfer them to a plate, gill side up. Divide the spinach and arugula filling among the mushrooms. Arrange mozzarella on top, more or less, as you prefer. Return to the grill and cook about 10 minutes, until the cheese has melted and has a bit of color.

Serve with tomato sauce, if desired.

Makes 4 servings.

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Green Garlic, Spinach and Tortilla Soup

A milestone birthday came my way last month, and to celebrate we threw a party–with house made margaritas. Now I can easily say no thanks to a margarita made with bottled mix, but if the recipe is pure tequila, triple sec and fresh lime juice, that’s another story. And not just any lime juice, it must be key lime juice, or jugo de limones, from the smaller, sweeter limes of Florida and Mexico.

Limones and Serrano chiles

Our Latino market here in Park City sold me a case of fragrant limones—for $20. And the day of the party, my girlfriend Laurie came over and hand-squeezed them all. It took her 3 hours. In the end it was probably worth her sore wrist, because this month her husband celebrates the same milestone birthday and she has ample fresh-squeezed proper lime juice now stored in her freezer, ready for many more batches of house made margaritas. Ole! Ole!

What I am illustrating here is that you really must use the same limes for this soup, loosely based on Yucatan Lime Soup, famous where these limones are abundantly falling off the trees. Our Ranui Gardens CSA box this week contains sorrel, spinach, and green garlic and I have a temporary crown on one side of my mouth, so soup like this is in order.

Green Garlic, Spinach and Tortilla Soup

4 corn tortillas, preferably organic

Grapeseed or olive oil

1 bunch green garlic, washed and chopped in its entirety

2 serrano chiles, seeds and veins removed, finely minced

1 quart vegetable stock

1 (14.5 ounce) can diced tomatoes

2 bay leaves

2 sprigs fresh thyme

1 tablespoon cracked black peppercorns

¼ cup chopped sorrel leaves

1 cup chopped washed spinach leaves

1 teaspoon grated lime zest

¼ cup fresh-squeezed juice from key limes

Real Salt, as needed

Avocado slices, optional

Brush the tortillas with oil and cut them in strips, about 1/2 inch wide and 2 inches long. Toast in the oven or toaster oven until just lightly toasted, which should take 4 to 5 minutes. Keep an eye on the strips—they can quickly go from perfectly toasted to burnt. Set them aside.

Heat about a tablespoon of oil in a soup pot on low flame. Sauté until the green garlic is translucent but not brown, stirring often. Add the vegetable stock and the tomatoes, along with the bay leaves, thyme and cracked peppercorns. Bring the pot to a simmer. Add the sorrel and spinach and cook and stir another minute.

Remove the thyme sprigs and the bay leaves. Add the lime zest and juice. Season to taste with salt. Serve immediately, garnished with the tortilla strips and avocado, if desired.

Serves 4.

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Polenta Tart with Green Garlic and Spinach

I have to say that I don’t care for microwave ovens—although I have one. When I do use the “micro,” I make a point not to stand in front of it, and that’s about the extent of precaution. I use mine to defrost things every once in a while and I use it to make polenta. It is a no muss/no fuss method of cooking polenta and I can be prepping the other parts of the meal while the polenta is nuking away. So I am going to give you my microwave polenta technique, and unless you are more adverse to the machines than I, or your kitchen is not so modernly equipped, you also will enjoy ease of polenta prep.

This tart “crust” is polenta. Which makes it gluten-free and lower in calories than a butter tart crust, besides perfectly complementing the filling in an Italian sort of way. Prepare the crust in a 9-inch tart pan with removable ring, or a 9-inch springform pan.

trimmed green garlic

I am not sure if John planted some garlic specifically for a green garlic harvest or if he is thinning the crop to allow more space for bulb development of what’s left in the rows, but this week we are enjoying green garlic in our Ranui Gardens CSA box. Green garlic looks a lot like green onions or scallions and can be prepared in pretty much the same way. You will want to trim green garlic as dictated by its relative youth, or how close it was to becoming fully formed garlic; if the green part is very tender, you can chop the entire stalk, otherwise trim away some of the green as you might for scallions. Wash green garlic well, as you would leeks, for dirty soil can hide in the stalks. There is no need to worry about tearing away the papery skin around the bulbs because it’s not there, so merrily mince it all.

Polenta Crust in 9-inch tart pan with removable ring

Polenta Tart with Green Garlic and Spinach

For the polenta:

3/4 cup vegetable broth

3/4 cup water

½ cup polenta grits

2 teaspoons olive oil

1/8 teaspoon Real Salt

¼ cup grated Parmesan or Pecorino cheese

For the filling:

1 bunch fresh spinach, about 8 ounces, well washed, stems removed and coarsely chopped

1/2 to 1 cup chopped green garlic

1 tablespoon grapeseed or olive oil

Real Salt and freshly ground black pepper

About 1 teaspoon balsamic vinegar

1 egg

8 ounces ricotta cheese

¼ cup grated Parmesan or Pecorino cheese

2 teaspoons finely chopped fresh thyme leaves

3 tablespoons chopped chives

2 tablespoons fresh chive petals

Tomato sauce, optional

Whisk the vegetable broth, water, olive oil salt and polenta and in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir well, cover again and cook for another five minutes. Stir in the Parmesan cheese, cover and cook for two more minutes.

9-inch springform pan

Allow the polenta to cool a minute or so, then dollop into the lightly oiled pan of choice. While the polenta is still soft and warm, spread it around the bottom and sides of the pan with your fingers, wetting them if needed. Distribute the polenta as evenly as possible, but it can look rustic, since this is a rustic tart.

Heat the grapeseed oil in a large skillet and sauté the green garlic until it is limp. Stir in the spinach and cook, stirring frequently, until the spinach has completely wilted. Sprinkle with a dash of balsamic vinegar and some salt and pepper.

Preheat oven to 375 degrees F.

Beat the egg and ricotta cheese in a bowl. Stir in the Parmesan cheese, the cooked garlic and spinach, thyme and chives, reserving the purple thyme blossom for garnish. Season to taste with salt and pepper. Spread the mixture into the polenta crust.

Chive and their blossoms

Bake 30 to 35 minutes, until there are hints of golden brown in the crust and the ricotta filling. Sprinkle with the purple chive flowers and allow to cool slightly before cutting.

Serve on plates with tomato sauce, if desired.

Serves 10 to 16. If it is a main course, you will cut wide wedges, if it is an appetizer, smaller.

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Spinach and Black Bean Enchiladas

Mexican cooks fry their tortillas in oil to make them pliable and so they don’t easily absorb the sauce. This spray and bake technique is a reduced fat way of getting a similar result. Green enchilada sauce marries well with the filling and but is generally more picante than the milder red sauce.

1 bunch fresh spinach

2 tablespoons oil, olive, canola or peanut

1 medium onion, diced in 1/4-inch pieces

1 or 2 cloves garlic, minced

1 jalapeno chile, seeds removed, minced

¼ cup chopped cilantro leaves

1/2 teaspoon dried or 2 tablespoons fresh minced oregano

1 ½ cups (one 15-ounce can, drained) black beans

1 tablespoon balsamic or red wine vinegar

Salt

12 corn tortillas

Cooking spray, purchased or from your oil “misto”

8 ounces grated Monterey jack cheese

2 cups enchilada sauce, green or red, purchased or homemade

Wash the spinach well, then chop coarsely into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic and chile, for 5 to 10 minutes, until the onion is translucent. Stir in the spinach, adding a portion at a time, letting it wilt  between additions, until all of the spinach has wilted. Add the cilantro and the oregano; cook and stir a few more minutes. Stir in the black beans. Season with balsamic vinegar and plenty of salt.

Pre-heat oven to 350° F.. Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.

Spread a small amount of oil in a 9 x 13-inch baking dish. Sprinkle a heaping tablespoon of the spinach and bean mixture in a row in the bottom half of a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.

Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Cover and bake until heated through, 20 to 25 minutes.

Makes 2 to 6 servings, depending on who is eating and what else you are serving with the enchiladas.

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Tortas de Espinaca Carmen/Spinach Patties with Salsa Verde

 

Carmen's Spinach Tortas

To speak Spanish well is a goal in my life. But there never seems to be enough time to take classes at home—so I go to Mexico, to Spanish immersion school. I started this post in the airport in Mexico City, after 3 fabulous weeks, two of them in Cuernavaca, which is a 2 hour (first class) bus ride south. Thank goodness someone told me about and Cuernavaca Language School and “home-stay” with Carmen. Carmen is a wonderful cook as well a friend, so much that we feel like sisters, though she is a friend to many, since she teaches at the school and has welcomed students into her home for many, many years. This is my favorite dinner and we had them twice; I think even spinach haters wouldn’t be able to resist.

 

I traveled home with my last meal; even on an international flight from Mexico there wasn’t so much as a pack of peanuts. So I wouldn’t be forced to buy airport food, Carmen made me “para llevar.” I carried a couple flour tortilla rolls, filled with avocado, half of a spinach torta, and slices of tomato and queso Oaxaca, a melty cheese, kind of like mozzarella. I am pretty sure the person next to me on the flight was envious.

Spinach Tortas:

2 bunches spinach, washed well and stems removed

¼ white onion, chopped

1 clove garlic, minced

1/3 cup chopped cilantro leaves

1 egg, lightly beaten

1/4 teaspoon RealSalt

Freshly ground black pepper

Finely ground bread crumbs, as needed, about 3 tablespoons

About 1 ounce sharp white cheddar cheese or queso anejo, cut in little pieces

Olive oil, as needed

Salsa Verde:

6 large fresh tomatillos, or one small can

1 or 2 seranno chiles, trimmed and coarsely chopped (Carmen uses 2)

1 clove garlic

2 tablespoons chopped white onion

¼ teaspoon salt, to taste

¼ to ½ cup vegetable stock, as needed

Olive oil, as needed

To make the spinach tortas:

Steam the spinach leaves about 5 minutes. Allow to drain in a colander or sieve, pressing well to remove excess water. Coarsely chop the spinach.

In a bowl, mix with the chopped onion, garlic and cilantro. Using a fork, stir in the eggs, salt and pepper. Stir in some breadcrumbs, just enough so that the mixture holds together.

In the palm of your hand, shape the spinach mixture into small round patties, and as you do, put 4 or 5 little pieces for the cheese in the middle. For each torta use about 1/3 cup of the spinach mixture, forming them about 2 ½ inches wide.

Over medium flame, heat a thin layer of the oil in a large skillet. Gently cook the patties, turning to cook both sides, about 3 minutes per side. Remove from the heat while you prepare the sauce.

To make the Salsa Verde:

Drop the tomatillos into boiling water and cook for several minutes, mostly to remove the paper-like skin. Place the clean tomatillos, serrano chile(s), onion and garlic and salt in a blender and whirl. Heat a small amount of olive oil in another skillet and add the tomatillo mixture. Cook and stir for 3 or 4 minutes. Stir in vegetable broth, just enough to thin the sauce. Season to taste with salt. Pour on top of the spinach tortas and over medium heat, cook them together a few minutes.

Serve 2 Tortas per person, with Mexican rice and Frijoles de Olla.

Makes about 6 patties, serves 3.

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Incredible Shrinking Greens and Spaghetti with Beet Greens

Do you feel as if you’re overwhelmed with greens? Besides salad greens, you have spinach, kale, chard, beet greens, radish greens, collards, mizuna, mustard greens, arugula—you name it. What to do? Shrink them. Wilt your greens down to manageable, edible amounts. A pound of greens, occupying half of the veggie bin in the fridge, cooks into just about 2 cups of tangy cooked sweetness.

Spaghetti with Beet Greens

You want to trim the center rib and stem off most greens. With chard and beet greens, reserve these ribs, dice into pieces and sauté with onion and/or garlic. Last night I made Spaghetti with Beet Greens and the beet ribs tinted the spaghetti pink. I still have a stash of Pesto 2008 in the freezer so I added 3 large dollops of pesto for seasoning. If you don’t have any pesto, add a couple of minced garlic cloves with the onion and beet stems.

1 large bunch beet greens

8 ounces whole wheat spaghetti

2 tablespoons extra virgin olive oil

1/2 yellow or red onion, sliced

About 1/4 cup basil pesto

1 tablespoon sherry wine vinegar or other vinegar or lemon juice

Sea salt and red chile flakes

Wash the beet greens. Trim the leaves from the ribs. Cut the ribs into 1/4-inch pieces. Bring a large pot of salted water to a boil. Cook the spaghetti until it is tender to the bite (al dente).

Onions and Beet Stems

Over medium high flame, heat the oil in a large skillet. Add the onion and beet stems and cook and stir until the beet stems soften a bit. Add the garlic, if using. Chop the beet greens into 1-inch ribbons and add to the skillet. Reduce the heat and cook, stirring occasionally, until the greens wilt and shrink. Stir in the pesto, and gently toss in the cooked spaghetti, stirring to mix well. Sprinkle with the vinegar. Season to taste with salt. Serve red chili flakes at the table for those who like some heat.

Makes 2 or 3 servings.

Beet Green Ribbons before shrinkage

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