Provencal zucchini and greens torte

Receiving zucchini this late in the season meant I needed to find a nice autumn dish for dinner. When I saw this that includes greens, it seemed like a great one to try. I supplemented the spinach we got in the box this week.with chard from my garden. We also got one pound of zucchini rather than the 2 pounds called for in the recipe.

Although I found this recipe from Martha Rose Shulman's cookbook, Ready When You Are, I found it  online from her column in the New York Times. Please note that she recommends either a yeasty dough or turning it into a gratin with breadcrumbs sprinkled on top, I used a pre-made gluten free crust.

1 recipe whole wheat yeasted olive oil pie pastry
1 pound greens, such as Swiss chard, beet greens, or spinached.
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 pounds zucchini, cut in small dice (1/4 to 1/3 inch)
2 to 3 large garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves, chopped
1 to 2 teaspoons chopped fresh rosemary (to taste)
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
3 large eggs, beaten
Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the greens. Blanch for one or two minutes, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
2. Heat the oil over medium heat in a large skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 8-10 minutes. Stir in the garlic and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Toss in the parsley, thyme and rosemary and take off the heat. Stir in the greens. Taste and season with salt and pepper.
3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan.
If using the yeasted dough:
Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan.
If using pre-made crust:
Fill the crust with the zucchini mixture.
If making as a gratin:
Fill the gratin dish with the zucchini mixture.
Mix 1/4 C breadcrumbs with 1 T oil and sprinkle on top of the gratin.

Place in the oven and bake 40-50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Yield: One 10-inch tart, serving eight to ten.

Advance preparation: The blanched greens will keep for three or four days in the refrigerator in a covered bowl. The finished tart keeps for a few days in the refrigerator. Reheat gently at 275 degrees to re-crisp the crust.

**Very delicious!

Spicy Stir Fried Chicken and Greens with Peanuts

Saw this on Epicurious. Looked like a nice fresh way to use our LPO cooking greens.

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

 **I got 3 1/2 C of greens from LPO and added another 1 1/2 C of curly leaf kale from my garden. That is about 1/2 of what was called for in the recipe. I think the dish could have used some more. I used less chicken (1 lb vs 1 1/2 lbs), and I used thighs instead of breast meat. I used 2 green chilis instead of serranos. I thought it was a delicious dish- very easy to make. Another great way to use greens.

Beet Greens Quiche

For this quiche, I sauteed 1/4 of a small onion (chopped) with 1 clove garlic (minced) and 4 chopped mushrooms. After that I added chopped up beet greens from about 9 beets. I beat four eggs with some milk and put some salt and pepper into it. Then I ground up sesame seeds on top and added cheddar cheese. The final touch was a bit of fresh parmesan cheese. I put it all into a pre-made spelt pie crust (in that order).

I cooked it at 375 for 40 minutes.

 

** This got four thumbs up. Not bad for beet greens, eh?