Warm sunny weather brings beautiful leafy greens to the farmers market and your Community Supported Agricultural share. CSA’s are a great way to get regionally grown produce right to your doorstep, and help a local farmer. Mid-June is typically the kick-off for CSA deliveries in the northeast and the first ingredients to arrive are beautiful leafy greens. Mizuna, kale, and rainbow chard, to name a few. Sometimes they can be overwhelming. Particularly things you might not typically purchase or find at the grocery store. This recipe will take all of those greens and put them to good use with a delicious and simple cornbread. To read more about this dish and see how it’s created click this link: Farmers Market Leafy Greens.
This is a great way to use up leafy greens and greens from the tops of vegetables. Consider mixing things up like mizuna, kale, rainbow chard, turnips tops and radish tops. Be sure your greens are fresh and free from black spots and mold.
- 4 tablespoons of unsalted butter, divided
- 2-3 young leeks, about 1 cup, white and pale green parts sliced thin
- 2 garlic cloves, minced
- Kosher salt
- Ground black pepper
- 4-5 cups chopped mixed market greens, feel free to mix them up!
- 1 cup coarse grind corn meal, I used: Wild Hive Farm corn meal
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/4 cup chopped parsley
- 1 cup milk, whole or 2% (not skim)
- 2 eggs, I used: Wright's Farm eggs
- 1 cup crumbled feta cheese
- 1 cup sliced scallions, green part
- Preheat the oven to 375 degrees.
- In an 8" cast iron skillet melt 2 tablespoons butter over medium heat. Add the leeks, garlic, a good pinch of salt and pepper. Cook for about 3-5 minutes, until soft.
- Add the greens and another good pinch of salt and pepper. Using tongs toss the greens and let them cook over medium low heat. While they are cooking melt the remaining 2 tablespoons of butter and place in a mixing bowl. Set aside to cool. Once the greens are nice and wilted, and slightly soft, about 5 minutes, turn off the heat and let the pan cool slightly.
- Add the dry ingredients, 1/4 teaspoon of pepper and the parsley to a separate mixing bowl and combine well with a whisk
- To the cooled butter add the milk and whisk in the eggs. Add the liquid ingredients to the dry and with a spatula combine.
- Pour the batter over the cooked greens in the pan and with a fork gently pull the greens up into the batter. The batter will fall though the wilted greens, and will look pretty with it speckled throughout.
- Top with the feta and scallions. Bake for 15 -20 minutes, until the cornbread is set and a toothpick inserted comes out clean.
- Allow it to cool for 5 minutes and serve.