Tooele Transcript Bulletin – News in Tooele, Utah

August 12, 2013
What to Do with Summer Greens

A cruise through the farmers’ market in mid-summer will give you the idea that there are six or seven zillion kinds of greens. In reality, though, there are only two: small and big.

Small greens are the tender, salady kind you can eat raw—Romaine, butterhead lettuce, mache. Big greens are the tougher kinds that need to be cooked—kale, chard and collards are the most common, but there are many others. Luckily, with the exception of collards, which need longer cooking times, you can treat them all the same way: Wash them, stem them, chop them, cook them until tender. Here are some tips:

  • Saute chopped greens with garlic and olive oil, add a marinara sauce (homemade or jarred), and serve over pasta.
  • In a covered pot (clay pots work best), roast a chicken on a bed of collard greens (other greens will turn to mush), surrounded by cut-up root vegetables. It’s three dishes in one.
  • Chop a slice or two of bacon and saute. Cook chopped greens in the bacon fat (drain some off first if there’s a lot), and add a can of drained white or black beans. It’s a great side for chicken or pork.
  • Add greens to egg dishes like quiches, frittatas and omelets.
  • Add raw chopped greens to soup and simmer until the greens are cooked (usually about 10 minutes). This works particularly well with hearty soups like lentil or mushroom-barley. It even works with canned soups.


Creamy Polenta with Greens and Roasted Garlic

Don’t be nervous about using this much garlic. Once it’s roasted it become rich and mellow.


Roasted Garlic:

1  head garlic, separated into cloves and peeled
Olive oil
1  pinch coarse salt
1  sprig of your favorite herb such as: rosemary, thyme or oregano (optional)



2  cups reduced-sodium chicken broth
2  cups 2 percent reduced-fat milk
1  cup polenta or yellow stone-ground cornmeal
1/2  cup finely grated Parmigiano Reggiano cheese
1  tablespoon butter
1/2  teaspoon salt



1  pound spinach leaves, whole
1/2  pound bok choy or fennel, roughly chopped
1/2  teaspoon salt

Freshly ground black pepper


1. Preheat oven to 375F.

2. To prepare garlic, place peeled garlic cloves in a single layer in a small gratin dish. Pour olive oil over garlic to cover. Sprinkle with a pinch of coarse salt. Add a sprig of two of your favorite herb in the oil like rosemary, thyme or oregano in the pan if you like. Roast, uncovered, 10 to 20 minutes, stirring occasionally, until golden brown and tender. Garlic cloves will bubble and almost fry in the oil. Transfer to clean glass jar and store in the refrigerator.

3. To prepare polenta, place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes. Add cheese, butter and salt, stirring gently until incorporated.

4. To prepare greens, using a slotted spoon, scoop roasted garlic into a very large skillet over medium-high heat. (Save any remaining oil, refrigerated, for later use.) Add bok choy and saute 3 minutes. Add spinach and saute 2 minutes. Add salt and pepper. Serve over polenta. Serves 4.


Per serving: 408 calories, 16g fat, 25m chol., 19g prot., 50g carbs., 6g fiber, 1210mtg sodium

Recipe by Chef Steven Petusevsky


Look for Relish magazine, celebrating America’s love of food, each month in (name of paper). For more Relish recipes and to sign up for our newsletters, log on to To download our new tablet app for the iPad and our free mobile app, Relish Daily Dish, go to


Photo credit: Mark Boughton Photography; styling by Teresa Blackburn

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>