baby greens Archives

Catalan-Style Spinach

Photo of greens in a colander from Chiara Conti from Unsplash

Experience the bold flavors of our Catalan-style spinach, a vibrant dish that celebrates the essence of Mediterranean cuisine. Fresh spinach leaves are sautéed with garlic, pine nuts, and raisins, creating a symphony of sweet and savory tastes. With each forkful, savor the perfect balance of textures and flavors, as the spinach wilts to perfection and the raisins add a touch of sweetness. Whether served as a side dish or a light meal, our Catalan-style spinach is sure to transport you to the sun-drenched shores of Spain with its delicious taste and aromatic spices

Catalan-Style Spinach

Food and Wine

Experience the vibrant flavors of Catalonia with Catalan-Style Spinach, where tender spinach is sautéed with garlic, pine nuts, and raisins, creating a harmonious balance of sweet and savory notes. This traditional dish offers a taste of Mediterranean sunshine in every bite, perfect for bringing a touch of Spanish flair to your table.

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Prep Time 20

Cook Time 10

Course Side Dish

Servings 8

Ingredients

1/2 cup raisins
1/2 cup pine nuts
4 10oz bags stemmed curly spinach
1/4 cup extra-virgin olive oil
4 large garlic cloves very finely chopped
Kosher salt and pepper

Instructions

In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes, drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate.
In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/4 cup of water and the remaining spinach.
In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve.

Notes

This recipe was originally published in the September 2017 edition of Food and Wine.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach, Leek, and Goat Cheese Quiche

Photo of quiche with spinach from David Townsend from Unsplash

Savor the irresistible flavors of our spinach, leek, and goat cheese quiche, a delightful fusion of savory ingredients. Tender spinach and aromatic leeks are perfectly complemented by creamy goat cheese, nestled in a buttery, flaky crust. With each bite, experience the harmonious blend of earthy greens and tangy cheese, creating a taste sensation that’s both comforting and indulgent. Whether enjoyed for brunch, lunch, or dinner, our quiche is sure to impress with its rich flavors and satisfying textures, making it a favorite for any occasion.

Spinach, Leek, and Goat Cheese Quiche with Olive Oil Crust

Ellie Krieger

Savor the harmonious blend of flavors in a Spinach, Leek, and Goat Cheese Quiche nestled within an Olive Oil Crust, where delicate spinach and caramelized leeks mingle with creamy goat cheese in every bite. This indulgent yet wholesome dish offers a delightful medley of savory goodness, making it a standout addition to any brunch or dinner table.

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Course Breakfast

Servings 6 servings

Ingredients

Crust

2/3 cup whole-grain pastry flour, or 1/3 cup each all-purpose flour and regular whole-wheat flour 80 grams total
1/2 cup all-purpose flour 62 grams
1/4 tsp kosher salt
1/3 cup olive oil, plus 1 Tbsp for brushing 80 ml
2 Tbsp cold low-fat milk (1%)

Filling

1 Tbsp olive oil
1 large leek white and green parts only (about 1 cup)
3 cups loosely packed fresh spinach leaves, coarsely chopped 2 oz or 60 grams
1/3 cup fresh flat-leaf parsley leaves, chopped 20 grams
1/2 tsp kosher salt divided
3 oz soft goat cheese, at room temperature 90 grams
1 cup low-fat milk (1%), divided 240 ml
3 large eggs
1/4 tsp freshly ground black pepper

Instructions

Crust

Position the baking rack in the middle of the oven and preheat to 400°F.
In a medium bowl, whisk together the pastry flour, all-purpose flour, and salt. In a small bowl or spouted pitcher, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.
Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 tsp oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, tip it with pie weights, raw rice, or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden.
Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350°F.

Filling

In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1-2 minutes. Stir in the parsley and 1/4 tsp of the salt, then remove from the heat and let cool completely.
In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 tsp of salt and the pepper.
Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45-55 minutes, until just set. Let cool for 5 minutes before slicing and serving

Notes

This recipe was published by Ellie Krieger in the Washington Post.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Creamed Spinach

Photo of harvested spinach greens from Engin Akyurt from Unsplash

Indulge in the velvety goodness of our creamed spinach, a classic side dish that never fails to delight. Fresh spinach leaves are bathed in a rich and creamy sauce, infused with hints of garlic and nutmeg for a burst of flavor in every bite. With its smooth texture and decadent taste, this dish is a comforting addition to any meal, offering a perfect balance of indulgence and wholesome goodness. Whether served alongside a hearty roast or as a standalone delight, our creamed spinach is sure to satisfy even the most discerning palate.

Creamed Spinach

Food and Wine

Indulge in the timeless classic of Creamed Spinach, where tender spinach leaves are enveloped in a luscious cream sauce infused with garlic and nutmeg. This rich and velvety dish offers a luxurious dining experience, perfect for adding a touch of elegance to any meal.

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Prep Time 20

Cook Time 10

Course Side Dish

Servings 8

Ingredients

2 cups chicken stock or low-sodium chicken broth
3 8oz bags baby spinach
1/2 stick unsalted butter 4 Tbsp
2 large shallots minced
3 large cloves garlic finely grated
2 Tbsp Cognac
1 Tbsp Pernod
1 cup heavy cream
2 springs fresh thyme
Freshly grated nutmeg
Kosher salt and white pepper

Instructions

In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let it cool, then squeeze out as much liquid as possible.
In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.)
Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.

Notes

This recipe was originally published in the December 2017 issue of Food and Wine.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach and Feta Borek

Photo of baked dish being pulled from oven

Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Spinach and Feta Borek

David Tanis

Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.

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Prep Time 15

Cook Time 30

Course Side Dish

Servings 8 servings

Ingredients

1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
1 cup chopped parsley (from 1 small bunch)
1 cup chopped fresh dill (from 1 small bunch)
6 scallions, thinly sliced (about 3/4 cup)
1 tsp dried oregano
4 eggs beaten
Kosher salt and black pepper
1/2 tsp Maras pepper or regular red pepper flakes
8 oz crumbled feta (about 2 cups)
4 oz grated Manchego or other sheep's milk cheese (1 cup)
1/2 cup extra-virgin olive oil plus more as needed
6 sheets phyllo dough

Instructions

Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Notes

This recipe was originally published by David Tanis for the NYT cooking blog.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spicy Stir-Fried Tatsoi

Photo of baby bok choy from Chanwei from Unsplash

Kick up the heat with our spicy stir-fried tatsoi, a flavorful twist on a classic dish. The tender tatsoi leaves absorb the bold spices and aromatics, creating a mouthwatering symphony of flavors with each bite. Whether served as a zesty side or a hearty main course, this dish is sure to excite your taste buds and add a delicious kick to your meal.

Spicy Stir-Fried Tatsoi

Add some zing to your spring meals with Spicy Stir-Fried Tatsoi, a tantalizing dish featuring tender tatsoi greens stir-fried to perfection with a fiery blend of spices. This vibrant and nutritious dish offers a delightful kick, making it a flavorful addition to any seasonal spread.

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Prep Time 15

Course Salad

Servings 4 servings

Ingredients

2 Tbsp olive oil
1/2 tsp whole cumin seeds
1 tsp freshly diced fresh ginger
1 small clove garlic sliced
1 Serrano pepper seeds removed, pepper finely diced
1 medium shallot thinly sliced
4-6 small carrots julienned
1/2 lemon juice and zest of, juice divided
1 small head of tatsoi leaves and stems
2 Tbsp shredded basil leaves
Sea salt
Water as needed

Instructions

Heat the oil in a wok over a medium high flare. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes.
Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and 1/2 the lemon juice. When it evaporates add 2 Tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.
Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.
Remove the lid, raise the heat to medium, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute. Serve immediately.

Notes

This recipe was originally published by the Cook For Your Life blog.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Tatsoi Asian Greens Salad

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Enjoy the crisp freshness of tatsoi Asian greens in our vibrant salad. These tender leaves offer a delicate yet satisfying crunch, perfectly embodying the essence of spring. With every bite, savor the natural flavors of the greens, making this salad a refreshing and nutritious addition to any meal or a delightful standalone dish.

Tatsoi Asian Greens Salad Recipe

ChihYu Smith

Enjoy the crisp freshness of spring with a Tatsoi Asian Greens Salad, featuring vibrant tatsoi greens tossed with a medley of Asian-inspired flavors and textures. This light and nutritious salad combines the delicate crunch of tatsoi with the boldness of ranch dressing, creating a refreshing dish that celebrates the essence of the season.

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Prep Time 15

Course Salad

Servings 6 people

Ingredients

Whole30 Ranch Yogurt Dressing

3 Tbsp mayo
1 Tbsp dairy-free milk unsweetened
3 Tbsp coconut yogurt or dairy-free yogurt thick texture, unsweetened
1 Tbsp coconut aminos
Coarse sea salt and black pepper to taste

Tatsoi Salad

7 oz carrots about 2 large
7 oz English cucumber or mini cucumbers
2.5 oz tatsoi or baby spinach
2 oz mizuna or baby arugula
2 oz mixed greens of choice
1 Tbsp olive oil
Furikake or toasted sesame seeds, optional
Coarse sea salt to taste or Takii Umami mushroom powder to replace salt

Instructions

Mix Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
Use a vegetable peeler to shave the carrots and cucumber into ribbons.
Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
Drizzle with olive oil and the salad dressing. Start with 3 Tbsp dressing at first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
Serve cold and enjoy right away.

Notes

This recipe is originally by ChihYu Smith of the I Heart Umami blog.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Tatsoi Salad with Sesame-Ginger Dressing

Photo of tofu stir fry from Cristi Ursea from Unsplash

“Toss crisp tatsoi leaves in our tantalizing sesame-ginger dressing for a salad that bursts with vibrant flavors and textures. The delicate bitterness of tatsoi perfectly complements the bold and zesty notes of our homemade dressing, creating a harmonious marriage of tastes. With each refreshing bite, this salad offers a delightful journey of freshness and depth, making it a perfect addition to any meal or a standalone delight.

Tatsoi Salad with Sesame-Ginger Dressing

Kalyns Kitchen

Savor the essence of spring with a Tatsoi Salad drizzled in Sesame Ginger Dressing, where tender tatsoi greens are beautifully complemented by the aromatic blend of sesame and ginger. This refreshing salad offers a perfect harmony of flavors, making it a delightful addition to your seasonal menu.

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Prep Time 15

Cook Time 1

Additional Time 1

Course Salad

Servings 2 servings

Ingredients

12 oz Tatsoi leaves
1 Tbsp sesame seeds for garnish
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp grated ginger root
1 tsp Golden Monkfruit Sweetener (see notes)
1/2 tsp sriracha sauce
Freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Fill another bowl with cold water and a handful of ice cubes.
Wash Tatsoi leaves and cut into thick strips. You can use a salad spinner to rinse.
Dump Tatsoi into boiling water, tine for exactly one minute, then drain immediately into a colander and dump into bowl with ice water.
While Tatsoi is cooling in ice water, get a plastic bowl with a tight-fitting lid that's large enough to hold all the Tatsoi.
Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.
Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.
Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture of sesame seeds, the black ones burn more quickly than the white ones.)
Serve immediately. This salad is best freshly made.

Notes

Notes:

I used a mix of black and white sesame seeds, but you can use whichever type you have. Use Gluten-Free Soy Sauce if needed. Instead of monkfruit sweetener, you can use any sweetener you prefer.

This recipe is from Kalyn's Kitchen food blog, who adapted it from Big Oven, who adapted it from the New York Times.

This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Baked Sweet Potatoes with Tatsoi Pesto

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto. With minimal preparation and a handful of ingredients, you can create a wholesome and flavorful meal or side dish. The creamy and tender flesh of the sweet potatoes pairs perfectly with the fresh and herbaceous pesto, creating a delightful balance of flavors. Whether enjoyed as a vegetarian main course or as a flavorful side, this dish is a nourishing and easy way to incorporate the goodness of sweet potatoes and the boldness of pesto into your meals.

Baked Sweet Potatoes with Tatsoi Pesto

Jessi from Jessi's Kitchen

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.

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Prep Time 10

Cook Time 50

Total Time 1

Course Side Dish

Servings 4 people

Ingredients

1 bunch tatsoi (4 cups chopped)
1/2 cup fresh basil
3 cloves garlic
1/2 cup pecan halves
3/4 cup grated Romano cheese
1 tsp dried oregano
1/2 tsp black pepper
1 tsp salt
2 tsp honey
1/3 cup lemon juice
1/4 cup olive oil
4 medium sweet potatoes (baked)

Instructions

Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
Feel free to get creative and add any of your favorite toppings or protein.

Notes

This recipe is courtesy of Jessi from Jessi's Kitchen.