This truly savory soup is great for those cold winter days and nights. This dish does contain bacon and anchovies. If these ingredients don’t fit your diet, don’t fret. Just substitute mushrooms, a little more salt and some more garlic. Not all bacon is the same. Some is very smokey. Some is very salty. So taste as you season and always have ingredients prepped before you start cooking.
This dish does not involve a tortilla at all; think of it as the Spanish version to the Italian frittata. It is simply potatoes and onions cooked in olive oil, topped with whisked eggs, and baked. It is a common tapa item, often cut into cubes, but I serve it in wedges as a main dish. While the original version is quick, filling and delicious, it’s not the most nutritious dish. It was time for an upgrade.
To boost the heartiness and nutrition, I added cooked mustard greens and some veggie sausage. If you are sensitive to spicy greens, this is a great recipe to subdue it’s flavors while still enjoying the nutritional benefit. Don’t stop with just mustard greens, either! This would be a great use of any greens you have on hand. You don’t have to add the veggie sausage but it is a nice way to bulk it up.
I usually make this for dinner but it would make a great addition to breakfast or brunch. We hope you enjoy it!
Mustard Greens Spanish Tortilla (adapted from Cooks Illustrated)
makes 4-6 servings
Recipe note: if you aren’t using the sausage, increase the potatoes a bit – 1 pound total should work well.
- 1/2 cup extra virgin olive oil
- 12 ounces russet potatoes (about 1 large), peeled and sliced into 1/8″ rounds
- 1 medium onion, halved and sliced 1/8″ thick
- 10 large eggs
- 1/2 cup cooked mustard greens, finely chopped (from about 4 ounces of fresh greens)
- 2 links of veggie sausage (I used the Smoked Apple Sage version), crumbled
- Adjust an oven rack to the middle position and heat to 425 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat until shimmering. Add the potatoes, onion, and 1/2 teaspoon salt, and stir to coat thoroughly. Cover and cook, stirring occasionally, until the potatoes and onion are soft, 8 to 10 minutes.
- Whisk the eggs, pepper, and 1 teaspoon salt together until uniformly yellow. Add the cooked mustard greens and sausage and stir to combine. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
- Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 10-12 minutes. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at room temperature.)
Hash is traditionally a dish consisting of chopped meat, potatoes and onions. While it is quick and filling, it isn’t the most healthful dish. So to make it closer to something I would eat on a consistent basis, I added kohlrabi plus the kohlrabi greens. You don’t have to stop there though – you could also add turnips, peppers, carrots or other root vegetables while playing with other types of greens. Spices, like cumin or chile powder, would be nice too.
Think of this recipe as a starting point. Then let us know how you made it your own!
makes 2-3 servings
- 1-2 tablespoons vegetable oil
- 1 large onion, diced
- 3 small to medium kohlrabi, leaves removed, destemmed and chopped, and the bulb peeled and cut into 1/2″ dice
- 2 medium red potatoes, cut into 1/2″ dice
- 2 medium garlic cloves, minced
- For serving: a fried egg, scallions or chives, hot sauce
- Heat oil in a 12″ skillet over medium heat until shimmering. Add the onion, salt and pepper to taste, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the kohlrabi bulb and potatoes, stir to combine, reduce heat to medium-low and cover. Cook, stirring every few minutes, until the potatoes and kohlrabi are cooked through and brown (add a couple tablespoons of water to the pan if they are browning too quickly or to release browned bits from the bottom), about 10 minutes. Remove lid, add the kohlrabi greens and stir until wilted, about 3 minutes. Add the garlic and cook for an additional minute. Remove from heat and top with egg, scallions/chives and/or hot sauce.
Here is a tasty Indian inspired sauce that can be easily made ahead and frozen (prepare the potatoes before serving as they would not freeze well). Traditional sag aloo is based on spinach but I like the added complexity from mixing kale and mustard greens together. Experiment with a different mix of greens and let us know how it turns out.
This sauce is not a something that can be quickly thrown together – it will take a bit to make but well worth it in the end. Plus, it’s a great way to use a lot of greens at once! If you want to shorten the recipe a bit, you can use your favorite pre-ground Indian spice mix – I think equal amounts of curry powder and garam masala would work well. You could also use another vegetable in place of the potatoes – thaw out frozen cauliflower for an easy substitution.
Saag Aloo (Spinach Sauce with Potatoes)
Recipe notes: 1) you can substitute waxy potatoes like Red Bliss but don’t use starchy potatoes such as Russets as they tend to fall apart and not hold their shape, 2) you can add more jalapeno depending on your desired spice level – although it is impossible to tell how much heat any one chile will give without tasting it (as it depends on the growing conditions), 1/2 jalapeno probably won’t give much noticeable heat.
- 4 medium (1-1/3 lb) Yukon Gold potatoes, peeled if desired, and cut into 1″ cubes
- 3 tablespoon vegetable oil
- Kosher salt
- 1 teaspoon cumin seeds
- Seeds from 3 cardamom pods, about 1/4 teaspoon
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/4 teaspoon cinnamon
- 1 medium sweet onion, peeled and cut into a small dice
- 1/2 large jalapeno, seeds and ribs removed, minced (optional)
- 1 tablespoon freshly grated ginger
- 3-4 large garlic cloves, minced or pressed through a garlic press
- 10 ounces kale (about 1 large bunch), washed and roughly chopped
- 10 ounces mustard greens (about 1 large bunch), washed and roughly chopped
- 1 (15 ounce) can diced tomatoes, drained and chopped
- Juice of one fresh lime
- 1/4 cup heavy cream (optional)
- 1/2 cup roasted cashews, chopped
- Rice and/or naan to serve
- Place potatoes in a microwave safe bowl and toss with 1 tablespoon vegetable oil and 1/2 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 5 minutes. Allow to cool for a couple of minutes, remove plastic wrap away from your face to avoid the steam, and test for doneness. Cover and cook for a few minutes longer if they aren’t cooked all the way through. Alternatively, you can steam the potatoes in a steamer basket set over simmering water (should take about 5 minutes to cook through). Set aside.
- Grind the cumin and cardamom seeds using a mortal and pestle or a spice grinder. Combine with the remaining spices and set aside.
- Heat the remaining 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat and add the spice mixture. Cook for a few minutes, stirring occasionally. Add the onion and jalapeno and cook, stirring occasionally, until softened but not browned, about 4-5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the greens in 2 or 3 batches, if necessary, until they have wilted down and start to release moisture. Cook, stirring occasionally, until almost all of the moisture has evaporated, about 5 minutes.
- Remove from heat and transfer 1/2 of the spinach mixture to a blender or small food processor. Pulse until mostly smooth, about 5 1-second pulses. Return the puree to the skillet with the remaining greens and stir to combine. Add the tomato, lime juice and heavy cream, if using, and stir to combine. Taste and adjust seasonings as needed. Stir in the potatoes. Serve over rice and top with chopped cashews.
I am finding it hard to accurately describe these little fried cakes. They are just shredded kohlrabi and potatoes, eggs and seasoning. Hash browns are typically nothing more than potatoes and seasoning. Roesti are potatoes with a starchy binder, such as cornstarch. Fritters are bound with an egg and dairy mixture. Maybe I should just call them pancakes? No matter the name, they are tasty and a great way to use what you have on hand!
Play around with the seasoning as desired. I love the combination of kohlrabi and Asian flavors so I added just a touch of five spice powder to the mix. It’s a great way to complement the Asian inspired sauce. There are so many other options to explore – or just leave them unseasoned and dip them in ketchup!
Kohlrabi Hash Browns
makes 10 cakes
Recipe notes: I haven’t tried it, but I see no reason why you couldn’t use all kohlrabi in place of the potatoes. The key, no matter what you use, is to make sure the vegetables are as dry as possible.
Sesame Mayo Ingredients:
- 2 tablespoons mayo
- 1 tablespoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 large garlic clove, minced
Hash Brown Ingredients:
- 8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
- 1 pound of potatoes, shredded on the large holes of a box grater
- 1 small yellow onion, finely chopped
- 2 eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon five spice powder
- 2-3 tablespoons vegetable oil
- For the sesame mayo: mix all ingredients together in a small mixing bowl and set aside.
- For the hash browns: place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.
We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.
See you at market!
October 6th Produce
The amount of crops available at market is still TBD this week due to rain. Those listed below are included in the CSA:
- Hakurei and Scarlet Salad Turnips: I fermented thinly sliced radishes and salad turnips last week and they were nice and funky after 5 days. There are lots of variations out there but this is the one I used.
- Daikon Radishes and Greens: looking for a way to use your radish greens? Here is a new recipe for Black Beans and Radish Greens Dip – it couldn’t be easier.
- Pak Choi: check out our new recipe for Triple Sesame Noodles with Pak Choi!
- Butter and Red Leaf Lettuce: if you haven’t done so yet, check out our Essential Elements to a Satisfying Salad post. Salad should never be boring.
- Potatoes: when I saw both potatoes and garlic on the list this week, my mind immediately went to potato and garlic soup. There are so many variations, but why not try something like this and then incorporate your greens into it?
- Garlic: I know there are so many ways to use garlic, but if you are looking for something new, try fermenting your garlic cloves. I roughly followed these instructions last spring and I am still using the garlic. It is SO good and the resulting brine is like pickle brine but with an intense garlic kick. Not sure how I will use the brine but it definitely won’t go down the drain.
- Apples from Wheelers Organic Orchard: have you ever compared the flavor of local, organic apples to those you get at the supermarket? I bought some organic apples, grown in Washington, last week from a local organic grocer and they were so bland compared to what is available from Wheelers. Take advantage of the season and enjoy apples at their peak of freshness!