News – Page 248 – Just Farmed

Escarole and Sausage Dinner Soup

up to a pound of sausage of just about any kind
1-2 onions or leeks cleaned and diced
2-6 garlic cloves minced or roughly chopped
1-2 cups cooked beans (white, pinto, garbanzo…. yes, its fine to use a can of beans!)
1 can diced tomatoes (about 2 cups or 15 oz.)
2 cups broth (chicken or vegetable)
Parmesan rind, if available
2-5 cups cleaned chopped escarole or other cooking green such as chard, dandelions, kale, and spinach.

Brown the sausage, drain off excess fat if there’s lots, then remove the sausage for just a bit. Add the onions to brown in the sausage drippings and cook until translucent then add the garlic and cook for a few seconds more. Then quickly add the beans and tomatoes and broth and parmesan rind. Add the sausage back and bring the pot to a low boil. Then add the cooking greens and cook through. (3-4 minutes for escarole, less for young spinach, more for kale or collards….) Serve.

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Recipes

Maple Glazed Salmon with Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1 ½ pounds skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving

Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes. Serve the salmon with the vegetables and lemon wedges.

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Recipes

Escarole Soup with Rice

¼ cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
½ cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
¼ cup short-grain white rice, like arborio
Salt and Freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

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Escarole and Sausage Dinner Soup

Maple Glazed Salmon with Brussels Sprouts

Escarole Soup with Rice

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