Enjoy this post on Sorrel from our Groundswell Community Farm Cookbook

Sorrel is the olde English word for sour, and these lemony little leaves make the best sandwiches you may have ever tasted. They are so flavorful with other mixed greens in a salad that you can almost do without the dressing. The creamy soup, below, is a classic. Store in the fridge in a sealed container or bag.

Sorrell Soup
From Gardeners’ Community Cookbook
3 T vegetable oil
1 medium onion, finely chopped
4 cups (packed) fresh sorrel leaves,
10 cups chicken broth
1 1/2 lbs. potatoes, peeled and chopped
2 T fresh lemon juice
1/4 t cayenne
1/2 t black pepper
1 t salt
1 cup half-and-half
Paper thin lemon slices, for garnish
1. Heat the oil in a heavy pot over medium-high heat. Add the onion and sauté until
transparent and soft, 10 minutes. Stir the sorrel leaves and continue sautéing until
wilted, about 2 minutes.
2. Add the broth, potatoes, lemon juice, cayenne, pepper and salt and bring to a boil.
Reduce heat, cover the pot and simmer until the potatoes have collapsed, about 45
minutes. Cool enough to handle, then puree. Cover and refrigerate until chilled.
3. Stir in the half-and-half and serve, garnished with the lemon slices.

Cooking Greens

The following post is taken directly from our Groundswell Community Farm Cookbook

Kale, Chard, Collards and the like …

Chop three or four leaves into just about every meal that you make, from stir fries, soups, casseroles and quiche to spaghetti sauce or burritos. Add greens to most of your meals for nutrients and flavor and you will soon find yourself addicted to greens. Steam and dress up with olive oil, garlic and ginger for a delicious side dish.

Store in a sealed bag in the refrigerator. Every fall, I briefly steam and then freeze mass quantities in Ziploc baggies. If you steam it too long you’ll have an ice cube, but if you steam them just long enough you can break off just as many leaves as you need. When I am done, I freeze the steaming water in a Ziploc bag, which is a really flavorful vegetable broth. Every winter, I am thankful that I froze a ton, or else I am meting out just a few leaves here and there, all judiciousness and serious so I don’t run out before spring.


Chard, cooked, leaves, 1 cup– 3.2 g Protein, 6.8 g Fiber, 5.8 g Carbohydrates, 9450 IU Vitamin A, 1.3 mg Vitamin E, 28 mg Vitamin C, 128 mg Calcium, 96 mg Magnesium, 151 mg Sodium, 961 mg Potassium.

Collard Greens, cooked leaves and stems, 1 cup– 6.8 g protein, 7 g fiber, 9.7 g carbs., 1.3 g fat, 14820 IU Vitamin A, 144 mg Vitamin C, 357 mg Calcium, 87 mg Magnesium, 1.5 mg Iron, 24 mg Sodium, 498 mg Potassium

Kale, cooked, without stems, 1 cup — 5 g protein, 8 g fiber 6.7 g Carbs., 9130 IU Vitamin A, 6.93 mg Vitamin E, 102 mg Vitamin C, 206 mg Calcium, 37.4 mg Magnesium, 1.8 mg Iron, 47 mg Sodium, 244 mg Potasssium

Spinach, raw, 2 cups chopped, 28 calories, 3.6 g protein, 7.8 g Fiber, 4 g carbohydrate, 8920 IU Vitamin A, 3 mg Vitamin E, 56 mg Vitamin C, 102 mg Calcium, 96.8 mg Magnesium, 2.96 mg Iron, 98 mg Sodium, 518 mg Potassium

Chard and Cilantro Soup with Noodle Nests
From Local Flavors
The Noodle Nests
2 eggs, separated
2 oz. fine egg noodles, cooked
1/3 cup grated cheese
2 T cilantro
Sea salt
oil for frying (peanut, olive, etc.)
1. Beat the egg whites until they form peaks, then stir in the yolks, noodles, cheese
and cilantro. Season with salt.
2. Really work the mixture with your hands or a wooden spoon so it’s more or less
homogenous. It will look impossibly dry and stiff.
3. Heat enough oil in a medium skillet to float the noodles, at least 1/3 inch. When
it’s hot, drop the batter into the oil, dividing it into 4 – 6 portions. Fry until
golden, about 1 minute, then turn and fry the second side, another minute. Set
aside on paper towels. These can be made hours ahead of time.
The Soup
1 T olive oil
2 bunches scallions, chopped with 1-2” of the greens
1 celery rib, diced
1 cup finely chopped cilantro stems and leaves
1 bunch chard leaves
Sea salt, black pepper
6 cups vegetable stock, chicken stock or water
cilantro for garnish
1. Warm the oil in a soup pot. Add the scallions and celery and cook over mediumhigh
heat, stirring occasionally. After a few minutes, add the cilantro and . cup
water to that the vegetables stew, rather than fry. Add the chard leaves, sprinkle
with 1 t salt, than cover and cook until the chard has wilted down. Add the stock
or water.
2. Bring to a boil, lower the heat and add the noodle nests to the pot. Simmer until
the chard is tender, about 10 minutes. Taste for salt and season with pepper.
Ladle the soup into bowls, including a noodle nest in each one. Serve garnished
with a sprig of cilantro.
From Gardeners’ Community Cookbook
2 bunches kale, ~ 1 lb., stems removed, washed and chopped
2 medium – large leeks, ~. lb., trimmed, thinly sliced and washed
2/3 cup half-and-half
3 1/2 pounds potatoes
Salt, Black pepper
8 T (1 stick) butter
Steamed cabbage, optional
1. Place the kale in a large pot, add water to cover and boil over medium heat until
the kale is tender, about 30 minutes. Drain and set aside to let dry.
2. Combine the leeks and half-and-half in a saucepan and simmer over medium heat
until soft, about 10 minutes. Set aside.
3. Put the potatoes in a large saucepan, cover with water and boil until fork tender,
about 45 minutes. Drain and shake dry. Mash the potatoes until fairly smooth.
Stir in the kale, the leek-cream mixture and salt and pepper to taste.
4. Mound in a cone shape with a well in the center. Either serve immediately with
butter in the well, or bake at 350 F in an ovenproof dish for 25 minutes until
golden then add butter to the well and serve.
Greens and Balsamic Vinegar
From Bea Murray: CSA member: “excellent but simple recipe!”
2-3 cloves garlic
2 T. olive oil
1 pound of greens
2 T. Balsamic vinegar
salt and pepper
1. Briefly fry garlic in oil. Cut the bunch of greens in 1/2 inch strips. Stir fry in oil
and garlic a bit of water until greens are soft.
2. Serve with a bottle of good balsamic vinegar on the table. Use 1-2 teaspoons per
serving. Salt and pepper to taste.
Kale Crumble
From One United Harvest: “Crumble over rice, soup, salad or any dish where you want
something crispy and salty. Just one of the hundreds of ways to use kale in your cooking.”
1 bunch of kale leaves stems removed but leaves kept whole
2 T. vegetable oil
salt, to taste
freshly grated Parmesan cheese, to taste
1. Preheat oven to 400 F. Brush or spray kale leaves lightly with oil then sprinkle
with salt and cheese. Put the leaves on a cookie tray and bake in the oven.
2. Bake at 400 degrees until the leaves are as crispy as potato chips, about 10
Spinach- Basil Quiche
From One United Harvest
1-1/2 c. chopped spinach
1 T. herb butter
1/3 c. chopped onion
1 c. ricotta cheese
1/4 c. Parmesan cheese
1 T. chopped fresh basil
1-1/2 c. whole milk
2 c. cooked brown rice
3 eggs
1/8 tsp. black pepper
1. Preheat oven to 425 F. Press rice into greased 8×8 pan. Sauté first three
ingredients. Add remaining ingredients and heat to near boil.
2. Pour over rice and bake at 425 degrees for 35 minutes.
Kale Pie
From Gardeners’ Community Cookbook
One Easy Tart Crust (recipe below)
4 cups chopped kale leaves, stemsremoved
1 T olive or vegetable oil
2 small onions, finely chopped
3 cloves garlic, minced
2 large eggs
1 cup crumbled feta cheese
1/2 cup half-and-half
1/2 t salt (optional)
1. Prepare the tart crust and chill in refrigerator.
2. Preheat the oven to 375 F.
3. Bring a large pot of water to a boil. Add the kale, stir to submerge the leaves and
cook over high heat until wilted and somewhat tender but still bright green, about
3 minutes. Drain and set aside to drip dry.
4. Heat the oil in a medium sauté pan. Add the onions and garlic and sauté over
medium heat, stirring frequently, until beginning to turn golden, about 6 minutes.
Remove and allow to cool 10 to 15 minutes. Serve while still warm or let cool
longer and serve at room temperature.
Easy Tart Crust
From Gardeners’ Community Cookbook
1 1/2  cups all-purpose flour
1/4  t salt
8 T (1 stick) butter
2 to 2 1/2 T water
1. Place the flour and salt in a food processor. Cut in the butter and pulse several
times until the mixture resembles coarse meal. Continue to pulse while adding
the water 1 T at a time until the dough adheres to itself when pinched.
2. Gather the dough into a ball and set the ball on a sheet of plastic wrap. Cover
with another sheet of plastic wrap and roll the dough into an 11 to 13 inch circle.
Remove the top sheet and turn the dough into a 10 to 12 inch tart or pie pan,
pushing gently into the corners and up the sides. Place in the refrigerator to chill
before baking, up to overnight. If chilling overnight, remove from the refrigerator
30 minutes before baking.
New Mexico Chard Enchiladas
From Gardeners’ Community Cookbook
4 tomatoes, coarsely chopped, ~ 1 lb.
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried chilies, stemmed, seeded and torn into coarse pieces
1 to 2 cups hot water
2 T vegetable oil
1 medium onion
3 cloves garlic, finely chopped
1 bunch Swiss chard, tough stems removed, washed, dried, leaves coarsely chopped
12 corn tortillas
1 1/2 cups grated Jack or cheddar cheese
4 fried eggs (optional)
1. Preheat the oven to 350 F.
2. Place the tomatoes, coarsely chopped garlic, coarsely chopped onion, dried chilies
and 1 cup of hot water in a food processor. Blend until as smooth as possible,
adding a little more water if necessary to make a liquid paste. Set aside.
3. Heat the oil in a large sauté pan. Add the finely chopped onion and garlic and
sauté over medium heat until golden, 6 to 8 minutes. Add the chard and stir over
medium-high heat until well wilted but not soft, about 2 minutes. Stir in the
tomato puree and cook until thickened, 8 to 10 minutes.
4. Place 4 tortillas with overlapping edges on a jelly roll pan. Spread each with
enough sauce to cover. Sprinkle grated cheese over the sauce. Top with another
tortilla, spread with sauce and sprinkle with cheese. Continue layering until you
have 4 stacks 3 layers high, with sauce and cheese on the top.
5. Place in the oven and bake until the cheese on top is melted about 5 minutes.
Serve right away, topped with a fried egg on each enchilada, if you like.
Paneer and Greens (Indian Cheese)
From Katie
Rice, cooked plain or with butter, turmeric, dry ground mustard seed and salt to taste.
Paneer, cut into . inch thick chunks, see recipe below
Olive oil for frying
1 lb. cooking greens, such as spinach, chard, kale, basil, etc.
Lime or lemon juice
1. Make paneer 2 or more hours before you plan to eat. It will store well in the fridge for
about 5 days.
2. Steam or sauté greens until tender.
3. Heat oil and fry paneer until golden brown on both sides.
4. Add greens to paneer pan and sauté for a minute, then pour lime or lemon juice into
mix and stir in.
5. Serve over rice.
1 gallon milk, whole or 2%
1/4 cup lemon juice
1 t garam masala (or mix coriander, cumin, clove, cinnamon, mace & black pepper)
Cheese cloth (available in any fabric store)
1. Cook milk over medium-low heat, stirring often to avoiding scalding the milk and
scrubbing the pan eternally. Keep on a low boil or simmer for 20 – 30 minutes,
longer boil for a firmer cheese.
2. Add lemon juice and stir till it curdles, about one minute. If you don’t see the
milk separating into chunks and whey, add a little more lemon and stir again.
3. Pour through two layers of cheesecloth that you’ve lain in a colander, which is
sitting in a pot to catch the whey. Let drain several minutes, then gather the cloth
tightly around your bundle of cheese and hang from the faucet of your sink and
drip for a few more minutes.
4. Place your bundle of cheese in a broad pan, with a heavy pot of water on top (or a
plate with a rock, etc.) and let sit for about two hours.
Pasta With Greens
Recipe #153595 From Better Homes & Gardens. EXCELLENT dish!
4 ounces dried bow tie or mostacciolipasta
6 – 10 stems of Swiss chard, spinach,kale, etc.
2 garlic cloves
1 1/2 teaspoons olive oil
1/3 cup light ricotta cheese
2 tablespoons milk
1 tablespoon snipped fresh basil crushed or 1Teaspoon dried basil crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground nutmeg
1 medium tomato, seeded and chopped
2 tablespoons finely shredded Parmesancheese
2 servings
30 minutes 15 mins prep
1. Cook pasta according to package directions, except omit any oil or salt. Drain.Return pasta to saucepan; cover and keep warm.
2. Cut out and discard center ribs from Swiss chard or remove stems from spinach.Coarsely chop greens; set aside.
3. In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds.Add greens. Cook over medium-low heat about 3 minutes or until greens arewilted, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, andnutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
4. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine.
5. Sprinkle each serving with Parmesan cheese.
Stuffed Chard Leaves 
From The New Laurel’s Kitchen
1 medium onion, chopped1 T oil
2 1/2 cups cooked brown rice
1 1/2 cups low-fat cottage cheese
1 egg, beaten
1/2 cup chopped parsley.
3/4 cup raisins
1 t dill weed.
3/4 t salt
1. Preheat oven to 350 degrees.
2. Sauté onion in oil. Mix all ingredients except chard.
3. Wash and dry chard leaves and remove stems, including the fat part of the rib if itextends rigidly up into the leaf (select leaves that are not too “ribby”). Place 2tablespoons or more of filling on the underside of the leaf, a third of the way fromthe bottom. Fold the underside of the leaf and roll into a square packet. Placeseam side down in a greased casserole. Cover and bake for about 30 minutes.Alternatively, steam the rolls in a steamer basket over boiling water until theleaves are tender, about 20 minutes. Bake any extra filling and serve with thestuffed leaves. Serves 6 to 8.

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About Us

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.