Matt and I went in with 2 other couples to share a CSA (Community Supported Agriculture) box this year. Every week, Blue House Farm delivers a big box of vegetables to Valley Presbyterian, and we get to take some of them home with us. Our subscription started this past spring, and this was the last week. I have loved it since it allowed us to try some vegetables that we aren’t that familiar with, and because it forced us to be a little more creative, while also basically doing our meal planning for us. Instead of starting from scratch trying to come up with menu ideas, each week we’d check out what was in the box, and think about how we could plan our meals for the week around that. The only downside for me is that we didn’t make it to the farmer’s markets as often, since we already had our vegetables, so I do miss that a bit. Overall it’s been a really good experience though, and one I heartily recommend if it’s an option in your area.

If you’ve ever talked to someone with a CSA subscription though, you have almost certainly heard that they get a lot of leafy greens. I love greens, so that’s been fine with me, but I admit it can sometimes be a challenge to come up with new ideas for ways to use them. This recipe for Greens with Coconut Milk and Bacon, adapted from Steamy Kitchen has become a real staple for us this year. It’s apparently based on a Caribbean dish called Callaloo, which Wikipedia says is traditionally made with either amaranth or taro greens. We like it because it’s fast, easy, and delicious, and it can be made with things we usually keep on hand, so it’s great when we don’t know what else to make. Jaden‘s original used kale, but we’ve adapted it for whatever greens arrived in our box that week, including swiss chard, kale, and radish, turnip, and collard greens. And even if the greens are a bit wilty and past their prime, it is no problem in this dish.

The original recipe called for 1 cup coconut milk and 1 cup chicken or vegetable broth. We did that at first, but lately have been ditching the broth and just using the whole can of coconut milk, so we’re not left with half of an opened can. We’ve sometimes served it, as in the picture, with red beans and rice (I admit, from a box — remember, this is our last minute emergency meal!). But if you make a big pot, it’s really plenty hearty as a one dish meal. Just don’t forget the cornbread!

Greens with Coconut Milk and Bacon

It is pretty much essential to serve this with cornbread, which cooks in about the same time it takes to get this on the table. Or if you’re skipping the cornbread, at least serve it with some kind of bread to soak up all that delicious pot likker.

We usually use the whole can of coconut milk, but you can lighten it up somewhat by using half coconut milk and half broth.

4 slices of bacon, chopped into 1″ pieces
1 medium sized onion, chopped
1 or more large bunches leafy greens (e.g. kale, chard, collard greens), at least 8 cups, chopped
1 13.5 oz can coconut milk, or 1 c coconut milk and 1 c vegetable broth

In a large dutch oven or saute pan, cook the bacon until it begins to crisp. Add the onion and cook until it softens, about 5 minutes. Add the greens and allow them to cook down for a few minutes, just until you can stir things around again. Stir in the coconut milk (and broth if using) and simmer about 5-10 more minutes, until it thickens slightly. Season to taste with salt and pepper.

From the archives, first posted April 21, 2009.  This is one of our most popular posts and one of my favorite appetizers.  Easy and always a crowd pleaser, it’s a great one to have in your back pocket as we approach the holiday season.

We first had bacon-wrapped dates at a tapas place we like in Menlo Park, Iberia.  The service can be spotty, but the food is delicious, and the sangria is deadly.  They stuff their bacon-wrapped dates with Spanish-style chorizo.  It makes a great combination of spicy, sweet, and salty.  Here, we subbed the chorizo for Campo de Montalban cheese (similar to manchego) and an almond.  I tossed the almonds with olive oil, salt, cayenne pepper, and smoked paprika to add that spicy note, and I like the addition of the creaminess of the cheese.  It’s a great fusion of flavors, and a wonderful appetizer.

You might also like:

• Cheese Date Biscuits
• Cheese Straws

Bacon-Wrapped Stuffed Dates

We’ve tried these with Medjool dates, but they are a bit too sweet and moist. We like them better with more readily available (and cheaper) California dates.

20 pitted dates
20 blanched almonds
10 pieces of bacon
1/4 c cheese, such as manchego, Campo de Montalban, or goat cheese, in small chunks
cayenne pepper
smoked paprika
olive oil
salt

Preheat oven to 350 F.

Optional: Toss almonds with a bit of olive oil, salt, cayenne pepper, and paprika. Don’t shirk on the spices; you want the flavor to come through in the final product. Toast for a few minutes, until barely beginning to brown. Let cool.

Stuff the dates with one almond and a few small chunks of the cheese. (You can probably just use the holes in each end of the date instead of cutting slits in them.)  Wrap each date in a half slice of bacon, and secure the ends with toothpicks.

Place the dates on a broiler pan.  Bake at 350 for about 5 minutes, turn, and bake for another 5 minutes or so, until the bacon is crispy.  Serve warm.

Easy to scale up or down for any number of people, from one to a crowd.  The recipe below is for 2 medium size portions, or a pretty large one with a bit leftover.  Spaghetti is traditional, but I like egg noodles.  Adapted from Marcella Hazan.

3 slices of bacon, cut in 1″ pieces
about 4 oz (1/3 of a package) egg noodles, or other pasta
1 egg
1 T creme fraiche (optional, or substitute sour cream or plain yogurt)
2 T parmesan cheese, plus more for garnish
fresh ground black pepper
2 T chopped parsley, or other fresh herb

Brown bacon in a small pan, until crispy. Reserve drippings. Meanwhile, cook egg noodles per directions. While pasta cooks, beat together the egg, creme fraiche, and parmesan cheese. When pasta is done, reserve a little bit of the pasta water and drain. Return the pasta to the pot, and toss with the egg mixture. (Since the pasta and pan are hot, the egg gets most of the way, but probably not completely, cooked, making a rich and delicious sauce.) If it seems too dry, add in a bit of the reserved pasta water. Toss in the bacon, herbs, and some of the drippings. (I only used about half the drippings, but my bacon was pretty fatty.) Garnish with more herbs and parmesan cheese.