It seems that, except for at the height of summer when fruits, tomatoes, squashes, and green beans are in season, I struggle to use the massive amount of greens I get in my weekly produce box. Don't get me wrong—I love greens. Greens are good. I saute them, I add them to soups, stir them into curries, but it can get to be a bit much, and I start to stress if the box is coming the next day and I haven't used all the greens in my fridge.
This recipe is a variation of one from the newsletter that comes in my produce box. I can't even remember what the recipe was called, but I make it all the time. I'll call it . . .
PRODUCE BOX TZATZIKI
Here's how it goes. I take a 32 oz. carton of nonfat yogurt. This is pretty watery stuff and doesn't make a particularly creamy dip in it's original state. So in the morning as I run out the door, I dump it into a sieve lined with cheesecloth and set it over a bowl or pot and place it in the refrigerator.
By the time I get home, almost a cup of water has drained off. Toss this, and you've got nice, creamy yogurt without the fat.
Moving right along. De-rib each leaf of the greens and chop coarsely. I use whatever I've got: kale, chard, mustard greens. Cook for a few minutes until tender in salted boiling water. Transfer into a colander and run under cold water. Drain and chop further.
Squeeeeeeeeze chopped greens to get out as much water as you can. Mix into yogurt. Add enough olive oil to thin to desired consistency. Add some minced garlic. This time of year I have green garlic in my box, which is very nice, but regular garlic will do. Add a few pinches of dill. Some chopped fresh mint is nice too if you've got it. Salt and pepper to taste.
I made this the other night to go with Jen's chicken kabobs (not really: she's in CO and I'm in CA, but I used her recipe). I blop it on the chicken, stir it into rice, dip crackers or pita in it the next day, and eat it plain with a spoon.
Easy, tasty, and another bunch of greens down the hatch. Bring on the next box.