The Old Farmer's Almanac All-Seasons Garden Guide

The Old Farmer's Almanac All-Seasons Garden Guide

Everyone knows they're supposed to eat their greens. They're extremely nutritious and packed with vitamins, but can be bland and boring. The Old Farmer's Almanac All-Seasons Garden Guide offers growing tips and introduces exciting recipes with a variety of greens outside of your typical lettuce such as kale, collards, broccoli rabe, and Swiss chard.
Grow Those Greens
Greens with Garlic
1-1/2 pounds untrimmed greens (bok choy, chard, collards, or kale)
1 tablespoon butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chopped red bell pepper
Salt and black pepper, to taste
Cut the stems from the greens and discard, along with any thick ribs. Wash the greens thoroughly. Chop them to bite size and place the still-damp greens into a large skillet with a few tablespoons of water. Cover and cook just until they wilt and are tender, from 5 to 8 minutes, depending on the greens. Transfer the greens to a colander to drain. Press out the excess liquid with a spoon. Then, in the same skillet, melt the butter with the olive oil. Add the garlic and red pepper and cook, stirring, over medium heat, just until the garlic begins turning golden. Quickly add the drained greens, mix, and saute for about 5 minutes. Season with salt and pepper and serve. Makes 4 servings.
Farfalle with Broccoli Rabe
1-1/4 pounds untrimmed broccoli rabe
1/4 cup (1/2 stick) butter
1/2 cup olive oil
2 large onions, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper
1 pound farfalle (bow-tie-shape pasta) or ziti
1/2 cup grated Parmesan cheese
Trim the coarse stems from the broccoli rabe and discard. Wash, drain, and chop the greens coarsely. Put a large saucepan of water on to boil for the pasta. Meanwhile, melt the butter with the olive oil in a large skillet. Saute the onions and garlic until tender, add the red pepper and broccoli rabe, and saute until softened, about 10 minutes. Meanwhile, add a dash or two of salt to the boiling water and add the farfalle. Cook until tender but still firm to the bite. Drain the pasta thoroughly and place it into a large serving bowl. Spoon the broccoli rabe mixture over the pasta, toss, sprinkle with Parmesan cheese, and toss again. Serve warm. Makes 4 servings.

The preceding excerpt is from the 2007 edition of The Old Farmer's Almanac All-Seasons Garden Guide. This guide is on sale wherever books and magazines are sold. For more information visit www.almanac.com.