more veggies, please!

When your head of escarole is turning a little purple after it’s been in the fridge for a week and you refuse to go to the grocery store because your CSA veggie share pick up is the next day… 50 min – serves 4 1 head escarole 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 tablespoons pine nuts 1. Bring water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Roughly chop the escarole. Drop leaves into the boiling water and boil, covered, until tender, about 30 minutes. When the escarole is tender, drain thoroughly and let dry. 2. In a wide saute pan, heat the olive oil until hot but not smoking. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well-cooked and very soft, about 5 minutes. Remove from the heat and serve immediately. modified from golden earthworm’s

35 min – serves 4 3 tablespoons butter or olive oil 2 garlic cloves, finely chopped 2/3 cup bread crumbs 1 tablespoon extra virgin olive oil, plus additional for drizzling 1 yellow onion, halved from stem to root and thinly sliced crosswise Kosher salt and pepper 1 pound Swiss chard, ribs removed, leaves chopped 1/2 pound pasta, such as fusilli 1. In a large skillet over medium heat, melt the butter. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl. 2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm. 3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season