Fried Greens Meatlessballs
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CSA Week 5/6: zucchini, squash, cabbage, onions, scallions, carrots, beets, cucumbers, green beans, lettuce, green peppers, cilantro, parsley, basil, kale, chard.
My latest, favorite discovery: Fried Greens Meatlessballs. The recipe comes from Twelve Recipes by Chez Panisse’s Cal Peternell. The beauty of these meatlessballs is that any green can work — turnip, beet, chard, kale, etc. Last week, when no greens arrived, I used the greens from the carrots and the greens from the onions — it worked like a charm. More greens will be arriving today — phew! — and these meatlessballs, seasoned with cumin seeds, garlic, and feta, is a great use for them along with the onions and any of the herbs, though the original recipe calls for cilantro. Find the recipe here. (Twelve Recipes, by the way, is a beautiful book — love it.)
Zucchini: Very excited to try these soft taco zucchini tortilla shells — how cool?
Cabbage: I finally made the cabbage pancakes. I didn’t use shrimp, I used way too much cabbage, and I served them with a soy dipping sauce, but they were delicious nonetheless and a great use of the cabbage and scallions. If you want a simpler, 10-minute sauté with eggs and soy, Mama Poule has an idea for you.
Beets: I was flipping through the My New Roots cookbook and came across a recipe for pickled turnips and beets — just the recipe I needed for the few turnips languishing in my vegetable bin along with those beautiful, candy-striped beets. Note: All color (including pretty stripes) is leached from the beets after a few hours in the brine. Recipe below.
Green beans: I’ve been steaming them and tossing them with Zuni Cafe’s 4-minute sauce gribiche, the recipe which the 4-minute caesar is based on. Incidentally, 4-minute sauce gribiche is also delicious on burgers. Recipe below. In the weeks ahead, if you find yourself really overloaded by greens beans, I love this Madhur Jaffrey recipe for Masaledar Sem (spicy green beans).
We’ve been eating the carrots, cucumbers and green peppers raw with hummus. So good.
What have you all been making? Any favorite carrot recipes?
PS: Sorry once again if the site is being a little wacky. Might be this way for a few more days.
PPS: All past CSA posts can be found here.
Pickled turnips and beets:
Adapted from Twelve Recipes by Cal Peternell
- Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I’ve even made these with a mix of the green tops from my CSA carrots and onions.
- I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.
- Basil or parsley can be substituted for the cilantro
8 oz greens, about 10 cups loosely packed, see notes above
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh bread crumbs
1/4 cup crumbled feta
1 or 2 eggs
oil for frying
- Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
- Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
- Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
- Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.
- Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.
- Category: Appetizer
- Method: Sauté
- Cuisine: American
Keywords: fried, greens, meatless balls, kale, chard, cumin
Source: The My New Roots cookbook
- 2 lbs. of a mix of turnips and beets
- 3/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons fine sea salt (or kosher salt)
- 2 large cloves garlic
- 2 sprigs dill (optional)
- Slice the turnips and beets into batons about the size of large French fries.
- In a large measuring cup, combine the vinegar, maple syrup, and sea salt with 2 cups of water. Stir to combine and dissolve the salt.
- Place the turnips, beets, garlic and dill into one large (1 qt) jar or a couple of smaller jars. Pour the pickling liquid overtop. Cover the jar with a tight-fitting lid and keep at room temperature for a week (or a day) before eating. Store for 6 weeks.
Adapted from The Zuni Café Cookbook
- 1 large egg
- 2 tsp. Dijon mustard
- 1 1/4 to 1 1/2 cups mild-tasting olive oil or grapeseed oil
- 1 tablespoon finely diced shallot
- 1 tablespoon finely chopped herbs (parsley, chervil, chives, tarragon, etc)
- 1 tablespoon capers, rinsed and roughly chopped
- 1 to 2 tablespoons sherry vinegar or red wine vinegar or white balsamic vinegar
- Place the egg in a small pot of barely simmering water and bring to a boil, then reduce the heat and simmer for about 4 minutes. Drain, and leave to cool in a bowl of ice water.
- When the egg is cool, crack it and scrape into the bowl of a food processor. Add a pinch of salt and the mustard. Start the processor, then add the oil in a thin stream through the tiny hole of the food pusher insert. Stop adding oil when the mayonnaise is satiny and has lots of body, like hot fudge sauce. Stir in the shallots, herbs and capers. Add vinegar and salt to taste.