- 2–4 Tbs. your favorite fat (olive oil, coconut oil, lard, tallow, butter)
- 8 oz. fresh mushrooms, sliced
- 1 medium sweet onion, sliced thinly
- ½ colored pepper (or mix), sliced thinly
- 8–10 large leaves kale, swiss chard, or equivalent smaller greens (maybe 4 cups?)
- 2–3 cloves garlic, crushed
- 1 c. tomato sauce (add more if it seems too dry)
- 1–2 tsp. Italian or pizza seasoning
- (or use pizza or spaghetti sauce in place of the tomato sauce and seasoning)
- 1 small can (6 oz.) wild Alaskan salmon, drained
- 1–2 slices mozzarella cheese per eater
- goat cheese
- Saute mushrooms and onions in lots of fat until tender and as caramelized as you have time for.
- Add peppers, if using.
- In the meantime, wash the leafy greens and remove the hard center rib (for kale, swiss chard – you can chop the center rib separately and add with the onions and peppers).
- Chop rather finely; I stack up the leaves and make vertical, then horizontal slices, then chop through the pile a few times back and forth with a large knife.
- Add all the greens to the pot and stir around for a minute, then cover to steam for 3-5 minutes. (It looks like a lot of green, but trust me, it will cook down.)
- Once the greens are wilted and stirred up with everything else, add the garlic and cook for 1-2 minutes.
- Pour the sauce and seasoning in and stir and heat until fragrant, Italian-restaurant smells are filling your kitchen.
- Add salmon, if using, and heat through.
- Serve in a crepe with a slice of mozzarella cheese on the bottom.
- The hot greens mixture should melt the cheese, or you can toast the crepe in a frying pan to melt it.
- Crumble goat cheese to taste on top if you like.
- This dish could also be served over rice or pasta, or simply eaten in a bowl. (Or as a pile of greens on a plate, but proceed with caution.)
This dish was designed to accomplish two ends: use some CSA greens and only use other things I had on hand, preferably without thawing anything out.
You could leave out the peppers or mushrooms, switch the salmon for cooked beans, any cooked meat (sausage, perhaps?), or just leave a vegetarian mushroom base like I did for my husband before I added salmon for the rest of the family.
Also, don’t worry about the meal looking like a pile of greens.
You’ll think you’re adding a massive pile of greens, that your dish is totally green-centric, but then they’ll cook down so much that it’s not “greens with other stuff” anymore but honestly “stuff with some greens.”
You might not even taste them all that much.