- 2 onions or 2 large leeks, diced
- 1/2 pound potatoes, diced (a few small or one large)
- 2 Tablespoons olive oil, plus extra to finish
- 2 cups stemmed and slivered lacinato kale OR, chopped spigariello
- 2 cups (more or less) small cauliflower florets
- 1 garlic clove, minced
- salt and pepper to taste
- 6 cups broth: homemade or purchased, vegetable, bean broth, or chicken stock
- Asiago cheese for grating at the end
Adapted from Vegetable Soups from Deborah Madison’s Kitchen.
Wash the leeks if using. Chop the potato, leaving the skin on if you like, if it’s organic. Warm the olive oil in soup pot over medium heat. Add the leeks and the potato, give them a stir, and while they’re warming up, slick the kale or spigariello off its ropy stems, then slice the leaves into short ribbons. Add the kale/spigariello to the pot along with the cauliflower, garlic, and salt. Cook for about 5 minutes. Add the stock, bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes. Ladle the soup into bowls and drizzle some olive oil into each. Season with pepper and grate a little cheese into the soup.
- 2 1/4 cup flour
- olive oil
- 1 Tablespoon red wine vinegar
- 1 bunch scallions, sliced thinly
- 1 large bunch spigariello, chopped
- 1 bunch dill, chopped
- 1 bunch mint, leaves only, chopped
- leaves from 8 springs oregano, chopped
- 4 oz feta, crumbled
- 1 egg
- grapeseed oil (or canola)
This is Mediterranean take on a fried, vegetarian empanada. There are a few steps involved, but each one is simple, even the dough, so it’s worth making. You can make these any size, so don’t feel like you have to go as large as these are. Also, feel free to substitute a different green for this – chard or rapini will both do nicely. The herb combination is a simple one made up of herbs I see in the market all the time. Feel free to modify these however you like. I think even using one herb would work. I love marjoram and parsley together in this if you can find marjoram.
From Chef Jonathan Miller
Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).
Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.
Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.
In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.