I get inspired each time I stop by Urban Agrarian to see what other new Oklahoma product makes its way into the market. Located in the old public market area, it is a good place to pick up locally produced foods on your way home from work if you are in the downtown area. They are open from 10 a.m. to 6 p.m. Wednesday through Sunday.
I am not often in Oklahoma City on Saturdays, but another inspiration comes from the producers at the Oklahoma State University-Oklahoma City Farmers Market. This last week I was thrilled to see all the fresh-picked greens available. I found some tender little baby turnips still attached to the turnip greens, whole heads of Romaine, kales, braising greens, beet greens, spinach, Swiss chard, arugula and some producers willing to share their favorite techniques for growing and cooking them.
Here are some ways greens have made it onto our own Oklahoma Table: Add some kale or spinach to your favorite bean soup, incorporate spinach or kale into spaghetti sauce or a lasagna, saute them with chopped onions in butter then scramble with some eggs, incorporate them into filling for a potpie, incorporate them into a salad or add some greens to your smoothie for St. Patrick's Day. Try baking a dish layered with a base of black-eyed peas and covered with collards and topped with cornbread batter. Spinach steamed or sauteed then seasoned with a splash of your favorite vinegar.
Give greens a try and you will probably be cooking and enjoying them long after this special holiday.
Olive & Co.'s Kale Chips
Maggie Kite shared her method of preparing kale chips from fresh kale. The trick here is to keep an eye on them and “crisp” them in a low oven. Kite chooses unique flavorings using their infused olive oils massaged into the fresh kale leaves. It is worth a stop at the shop to sample and find your favorite for making these chips.
2 cups kale leaves, washed, spun in salad spinner, dried between paper or dish towels and torn or cut from tough center stems.
1 tablespoon olive oil, flavored or plain
Kosher salt to taste
1 tablespoon sunflower, sesame or pumpkin seeds, optional