CSA greens with kale salmon mushrooms crepe (8) (475x356)

Italian Salmon (or Mushrooms) with Greens and Goat Cheese

  • Author: Katie Kimball



  • 24 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
  • 810 large leaves kale, swiss chard, or equivalent smaller greens (maybe 4 cups?)
  • 23 cloves garlic, crushed
  • 1 c. tomato sauce (add more if it seems too dry)
  • 12 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
  • 12 slices mozzarella cheese per eater
  • goat cheese


  1. Saute mushrooms and onions in lots of fat until tender and as caramelized as you have time for.
  2. Add peppers, if using.
  3. 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).
  4. 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.
  5. 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.)
  6. Once the greens are wilted and stirred up with everything else, add the garlic and cook for 1-2 minutes.
  7. Pour the sauce and seasoning in and stir and heat until fragrant, Italian-restaurant smells are filling your kitchen.
  8. Add salmon, if using, and heat through.
  9. Serve in a crepe with a slice of mozzarella cheese on the bottom.
  10. The hot greens mixture should melt the cheese, or you can toast the crepe in a frying pan to melt it.
  11. Crumble goat cheese to taste on top if you like.
  12. 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.