The monkeys and I have spent the winter mostly hibernating, eating comfort food and getting fat. But Spring is finally here! That means farmer’s market is revving up to full swing and new things are popping up every week that make me want to experiment in the kitchen.
In one of those perfect timing situations, the lovely Jenn Louis, a chef here in Portland, is releasing her new cookbook this month (in stores April 11th, woohoo!), aptly titled The Book of Greens! I was lucky enough to be eating at her restaurant, Ray, on the day the author copies landed and bought the very first copy. Booyah!
The cool thing about this book is it gives you plenty of recipes for the “normal” greens you might be used to eating but also for lots of things that maybe you haven’t heard of or have never tried or didn’t know you could eat. I always get a few mystery items in my CSA boxes and this is going to be a huge help when figuring out what to do with them. This cookbook highlight greens I didn’t know existed and it goes way beyond salads.
This is the second recipe I’ve made out of this book and both have been delicious. I love my eggs and who knew there was a way of making them that I’ve never tried? Normally shakshuka is made with a red, tomato-based sauce but I’ve never seen a green version. Think salsa verde on steroids, with the eggs gently cooked right in the sauce. I love the zing of the tomatillos, balanced with a little spice and a lot of greens. You can eat this with challah toast, or do as I did, and serve it over rice for dinner. I also ate the leftovers over hash browns (don’t judge, you know how I feel about potatoes). This was so tasty.
(a.k.a. Malabar Spinach Shakshuka, from The Book of Greens, by Jenn Louis)
1 pound tomatillos, husks removed and halved
4 oz. malabar spinach (I used regular spinach, or you could also sub chard)
1 cup fresh cilantro leaves, plus a few sprigs for garnish
1 jalapeno, stemmed & cut into thirds (remove seeds and membranes if you want it less spicy)
3 tbsp. olive oil
1 small yellow onion (I used half since I have an onion hater in the house)
2 cloves garlic
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1/2 tsp. ground turmeric
2 oz. sheep’s milk feta
Challah toast, rice or potatoes for serving
Combine tomatillos, spinach, cilantro, and jalapeno in a food processor. Pulse until all of the ingredients are finely chopped. Scrape down the sides of the bowl and process again until the ingredients are well mixed but not fully pureed. The texture of the ingredients should be fine, not chunky. Set aside.
Over medium-high heat, warm the olive oil in a 10 inch skillet. Add the onion, garlic, cumin, coriander, caraway, and turmeric and cook, stirring often, until the onion is translucent, about 4 minutes. If the garlic begins to brown, decrease the heat.
Add the tomatillo mixture, season lightly with salt, and bring the sauce to a light simmer. Cook slowly until the sauce thickens, 8-10 minutes. Crack the eggs atop the spinach-tomatillo mixture, turn the heat to low, and cover the pan to allow the eggs to cook gently and steam. Cook the eggs until the whites all set, 4-5 minutes.
Spoon into individual bowls with the eggs on top, and garlic with the cilantro springs and feta. Serve immediately with challah toast, rice or potatoes (or for a low carb option, just eat it with a spoon)!