Garden of Eden OrganicsJanuary 10, 2009
This week marked the first of my weekly deliveries for the next three months from Garden of Eden Organics. Thanks to a friend and colleague at UC San Diego, I’ve joined my first CSA — Community Supported Agriculture.
In this week’s box:
3 Honey Crisp Apples
1 Bag of Baby Spinach
1 Bag of Baby Kale
1 Bunch Broccoli Leaves
1 Head Green Leaf Lettuce
1 Bunch Carrots
1 Bunch Red Beets
Tonight I made my first-ever meal, courtesy of my CSA Produce!
Poached Eggs over Broccoli Greens
1 medium clove of garlic, minced
1 t. kosher salt
1 bunch of broccoli leaves, cleaned and trimmed
2 sprigs of fresh thyme or 1 tsp. dried thyme
1 cup chicken broth
Zest of half a lemon
Parmiggiano-Reggiano cheese, grated
Black pepper, to taste
- Heat oil over medium heat in a large saute pan, add garlic and salt and sweat for 30 seconds to a minute. If you’re using dried thyme, toss it in with the garlic. The hot oil will help release flavor into the final dish.
- Add broccoli leaves and fresh thyme and toss with the oil
- Once the broccoli leaves have wilted slightly, add the chicken broth, reduce heat to medium-low and cover.
- Allow the broccoli leaves to braise in the broth, tossing every 2 or 3 minutes.
- The broccoli leaves will take about 15 minutes to become tender, but may be as long as 25 minutes.
- Meanwhile, bring 3-4 inches of water to a boil, add 1 T. kosher salt and a dash or two of distilled white or white wine vinegar.
- Reduce heat to a gentle simmer, and give the water a stir so that it spins slowly
- Crack eggs into a custard cup or small bowl, and drop one-at-a-time into the water.
- Cook for 3-5 minutes, depending on your desired level of doneness.
- To serve, place poached eggs on top of a bed of braised broccoli leaves.
- Grate fresh lemon zest and parmiggiano-reggiano cheese, to taste.